Limited Edition Collector Blades
Knife Sharpening Angle Chart: 15 vs 20 Degrees and More
What angle should I sharpen my knife at? Match the angle the knife was made with. Japanese-style knives are usually sharpened around 10–15° per side and German-style knives around 15–20°. Dalstrong lists the Shogun Series edge at 8–12° and the Gladiator Series at 16–18°. The easiest way to hold a steady angle at home is the Dalstrong 1000/6000 Whetstone Set ($59), which comes with a 15° angle guide.
The angle is the single biggest factor in how a knife cuts and how long the edge lasts. A lower angle cuts more easily but is more delicate. A higher angle is tougher but feels less sharp. Here's how to choose and hold the right one.
Knife sharpening angle chart
| Angle per side | Typical knives | Trade-off |
|---|---|---|
| 8–12° | Thin Japanese blades: gyuto, sujihiki, Dalstrong Shogun Series (listed at 8–12°) | Very sharp; needs hard steel and a gentle hand |
| 12–15° | Most Japanese chef's knives, santoku, nakiri | Sharp, still reasonably durable |
| 15–20° | German and Western kitchen knives; Dalstrong Gladiator Series (listed at 16–18°) | Tough, forgiving, easy to maintain |
| 20–25° | Cleavers, heavy butcher knives | Very durable; built for force, not finesse |
| 25–30°+ | Axes, machetes, outdoor tools | Maximum toughness |
"Per side" matters. A knife sharpened at 15° on each side has a 30° inclusive angle. Most kitchen knives today are double bevel, sharpened on both sides. Single-bevel Japanese knives like a yanagiba are sharpened mainly on one side and need a different technique.
How to find your knife's angle
- Check the maker's spec. Dalstrong lists the edge angle on each product page. For example, the Shogun Series 8" Chef's Knife lists an 8–12° edge and the Gladiator Series 8" Chef's Knife lists 16–18°.
- Use the marker trick. Color the edge bevel with a permanent marker, then take one light pass on the stone. If the ink comes off evenly across the bevel, you've matched the angle. If it only comes off the very edge, your angle is too high; if only from the shoulder, it's too low.
- When in doubt, use 15°. It's a sensible middle for most double-bevel kitchen knives.
How to hold the angle steady
A rough rule: 90° is the knife straight up; halve it for 45°, halve again for about 22°, and lower a little more for about 15°. In practice, most people do better with a guide.
Whetstone Set, 1000/6000# Kit ($59). A non-soak corundum stone with 1000 and 6000 grit sides, a beech wood base, a non-slip silicone layer and a 15° angle guide. The guide clips on so you hold the same angle on every stroke.
Knife Sharpener, Hornet Series ($109). If you don't want to freehand, the Hornet is a water-based, three-stage sharpener for double-bevel blades with edge grinds from 9° to 18°. Dalstrong notes it isn't suitable for blades more than 3 mm thick.
Should you change your knife's angle?
You can, but there's rarely a reason to. Going lower makes a knife feel sharper but chips more easily, especially on softer steel. Going higher makes the edge tougher, which can make sense for a knife you use on bone. Changing the angle takes a lot of steel removal the first time. If you want to try it, a professional like the Dalstrong Knife Sharpening Service ($69) can do the reprofiling and you maintain it after.
Keep the angle between sharpenings
Honing realigns the edge without removing much steel. Hold the rod at roughly the same angle as the edge. A 10" Ceramic Honing Rod ($79) works for both Japanese and German knives. More in honing vs sharpening and our full sharpening guide.
FAQ
What angle should I sharpen my kitchen knife at?
Match the factory angle. Japanese-style knives are usually 10–15° per side and German-style knives 15–20°. Dalstrong lists its Shogun Series at 8–12° and Gladiator Series at 16–18°. If you're unsure, 15° is a sensible middle.
Is 15 or 20 degrees better for kitchen knives?
15° cuts more easily and suits harder Japanese steel. 20° is tougher and suits softer German steel and knives that see heavy use. The Dalstrong 1000/6000 Whetstone Set includes a 15° angle guide.
How do I keep a consistent angle on a whetstone?
Use an angle guide, like the 15° guide included with the Dalstrong 1000/6000 Whetstone Set, and use the marker trick: color the bevel and check that the ink comes off evenly.
Does sharpening angle mean per side or total?
Usually per side. A knife sharpened at 15° on each side has a 30° inclusive edge.
