Wusthof Knife Sharpening Angle

[whistlepig]

I sharpen my Japanese knives to 15 degrees per side. 20 degrees per side will make for a longer lasting edge but 15 degrees will slice tomatoes paper thin without effort. Hammering through bone with a 15 degree edge not recommended.

I can sharpen razor sharp with about anything but if a long lasting edge is desired good steel and controlling the angle seems to contribute most to edge life. Taking any kind of grinding device to a good knife is something I simply am unable to do.

I have one of these sharpeners:

 

[Jabiru]

I saw them on a website i was looking up some blade making, looks like a great tool. I agree, I run 15 on my personal knives.

I went with 20 degrees, just so he doesn’t have to care, he is to old. I’ll check them in a few months and touch up if required. They are shave hair, slice paper easily.

 

[SmokinAl]

I think 20 degrees was a smart choice!
Al