Selecting an angle for your knife edge is an important first step in sharpening. Selecting an angle is probably one of the easiest steps in sharpening, once you know the basics.
To make it easy, a 20
° degree bevel angle is a good starting point. If properly sharpened, the 20° degree angle will work well for most knives.
If you're concerned about getting more performance from your knife you can fine tune the bevel angle to meet the specific needs of your knife. Sharpness and durability are the two factors when deciding on a sharpening bevel angle. The lower the angle the sharper it becomes, but it also becomes less durable and more prone to chipping.
If you seek a very durable edge, a larger angle is preferred because it can withstand more than the thinner edge of a low bevel angle.

The angle you choose is a matter of personal preference. We've developed this chart as a starting point for your knives and other bladed tools.

The degrees below describe the bevel angle. When sharpening double beveled knives, the sharpening angle is divided by two.

Type of Knife or Tool

Recommended Angle



Ceramic knives

30 - 35 Degrees

Hunting Knives

Pocket Knives

Survival Knives

Sport Knives

25 - 30 Degrees

Chef's Knives

Kitchen Knives

Smaller Knives

Boning Knives

Carving Knives

Most European Cutlery

17 - 25 Degrees

·               Fillet Knives

·               Paring Knives

·               Sushi Knives

·               Most Japanese Cutlery

                        12 - 17 Degrees

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Sharpening stone #240/800 RISAM®


Sharpening stone #240/800 RISAM®


Low grits 240/800 combination whetstone.The RISAM® sharpening stones are made from professional grade white corundum (Al2O3), corrosion-resistant, heat-resistant, with edges and corners clearly demarcated. Ideal for sharpening Japanese knives, Damascus knives or other high hardness knives.Equipped with silica gel non-slip base for safe sharpening.The coarse side 240 grit grinds the dull edge in order to create a new bevel. The fine side 800 grit is ideal for finishing the edge. If looking f..

Sharpening stone ≠3000/8000 KASUMI


Sharpening stone ≠3000/8000 KASUMI


Professional whetstone knife sharpener by KasumiThe combined Kasumi Whetstone high grits 3000/8000 grits, keeps the cutting edge of any knife ultra sharp and clean, with an improved level of sharpness.Ideal for sharpening and maintaining Japanese knives, damascus knives or other high hardness knives. Certified by the KASUMI quality condition.Made in Japan.TipsPlace the rough whetstone on the non-slip rubber holder then position your knife at an angle to start sharpening the dull blade. To preser..

Sharpening stone ≠1000 TOJIRO


Sharpening stone ≠1000 TOJIRO


Medium grits ≠1000 whetstone.The TOJIRO sharpening stone refreshes the edge of the knife in order to be prepared for finer grinding. The ≠1000 grit sharpening stone is the most common whetstone to use, as it can transform a dull edge into a very effective one. It leaves an exceptional cutting wire, even to the hardest steels (VG10, SGPS, forged steels, R-2)Ideal for sharpening Japanese knives, Damascus knives or other high hardness knives.Equipped with non-slip plastic ..

Showing 1 to 3 of 3 (1 Pages)