What angle do you sharpen yours at which works for General Kitchen duties?
My Father has given me a 3 Wusthof Knives to sharpen which are around 20-25 years Old. They do not appear to be the forged type. There is no original factory edge left to work from.
The markings which I can just read with magnifying glass say it is the X50 Cr Mo 15.
I have read on the Wusthof website that they aim for an angle of 14 Degrees each side, but, that appears to be for their modern knives, would it suit these older ones?
From their FAQ:
Q: What is X50 Cr Mo 15? A: This is our steel formula. All WÜSTHOF knives are created using a special alloy of high-carbon stain-free steel.
Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris) is 10˚ per side.
I am leaning towards 18 Degrees each side to provide a more durable edge..... 14 Degrees just seems to low to me.... As my father wont Steel these every time he wants to use them.
My Father has given me a 3 Wusthof Knives to sharpen which are around 20-25 years Old. They do not appear to be the forged type. There is no original factory edge left to work from.
The markings which I can just read with magnifying glass say it is the X50 Cr Mo 15.
I have read on the Wusthof website that they aim for an angle of 14 Degrees each side, but, that appears to be for their modern knives, would it suit these older ones?
From their FAQ:
Q: What is X50 Cr Mo 15? A: This is our steel formula. All WÜSTHOF knives are created using a special alloy of high-carbon stain-free steel.
Our sharpening angle for standard blades is 14˚ per side, and for Asian-style blades (Santokus, Nakiris) is 10˚ per side.
I am leaning towards 18 Degrees each side to provide a more durable edge..... 14 Degrees just seems to low to me.... As my father wont Steel these every time he wants to use them.