
How to Find the Right Knife Sharpening Angle
I’ve taught a LOT of people how to sharpen their knives, and the number one thing that intimidates them is how to find and maintain the correct angle. Here’s what I tell folks to get them on the right track:
What is the Right Angle for Sharpening My Knife?
As a general rule, softer steels should be sharpened at a steeper angle, while harder steels use a lower angle. A lower angle will create a thinner, sharper edge, but the sharper your edge is, the faster it will dull. It’s all about finding the perfect balance for the steel you’re sharpening. In general, harder Japanese steel can be sharpened at around 15 degrees on either side (30 degrees total), whereas knives made with softer steel such as Henckels, Cutco, most Ikea knives, etc. should be sharpened at around 20 degrees per side (40 degrees total).
As with anything, there are exceptions to the rule. Many non-Japanese knives, especially fancy custom blades, are also made with super hard steel that will hold a very fine edge. You can also give your softer knives a super fine edge, but be aware that softer steel will struggle to hold a thin edge for a long time. I knew a chef who sharpened his Victorinox like a Japanese knife but had to tune it up on a stone every day. Some folks sharpen their hardest Japanese blades to 10 degrees, creating a crazy fine edge for super-precise applications. Fujiwara-san does with with his Denka-no-Hoto series, but with the knowledge that the person using the knife (hopefully) won’t be cutting super hard ingredients or scraping the edge on their cutting board.

How do I Find the Right Sharpening Angle?
Once you settle on the right angle for your knife, there are a few ways you can find it:
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Eyeball it. If you still remember high school trig, set your knife to the stone at 90 degrees. Half of 90 is 45, and half of that is 20-ish. For a Japanese knife, find a third of 90 (30 degrees), then half it for 15 degrees.
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Use an Angle Guide. This is a much better option. So much, in fact, that we designed a fancy piece of plastic to help you! The Knifewear Angle Guide has both a 15 and 20-degree angle, which will cover most of your bases. That’s right, this whole article has been a clever ploy to get you to spend $2.50 (Canadian)!
The Togi Grip is also an excellent option, though more limited. Clip it to the spine of your knife for an instant 15-degree (ish) angle! The main benefit is that you can leave it on your blade during the sharpening process, so you don’t have to worry about maintaining your angle.
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Use Nickles. Until Bitcoin replaces all physical money, this is a great trick that we used in our knife sharpening classes until we got the aforementioned angle guide.
Set three nickles on your stone for a 15-degree angle and four for a 20-degree angle. Set one nickel next to the stack, then set the knife edge on the opposite side of the single nickel from the stack. Remove the single nickel, lay the knife against the stack, and you have your angle!
How to Maintain the Correct Sharpening Angle
Once you find the correct angle, the much trickier (and more important) part of the process is maintaining it. A consistent angle will create an edge with straight bevels, so the cross-section looks like a ‘V’. Inconsistent angles will create a rounded bevel that looks more like a ‘U’ and doesn’t cut very well.
When we teach folks to sharpen, we train them by using rubber thimbles found in most stationary stores. These allow you to set your index finger along the spine of the blade and against the stone, maintaining a perfect angle. For infrequent sharpeners, this is a great solution, but folks who sharpen often will want to learn to maintain their angle without assistance. When I sharpen, I keep the wrist of my dominant hand locked to prevent the blade from ‘scooping’ on the stone. When you’re new to sharpening, you can check your edge to ensure you’re not changing your angle. If the edge looks like one clean line that reflects light clearly, you’re doing great. If it consists of several thin lines and looks more dull, focus on keeping that wrist locked. Don’t be afraid to check your angle frequently on your angle guide, that’s what it’s there for!
Knife sharpening is like any pursuit; practice often, at least a couple times a month, and you’ll get the hang of it quickly. Once you’ve sharpened every knife in your house, borrow your parents, friends, and neighbours. By the time you’re finished, you’ll be substantially better and have no difficulty finding and holding the correct angle. Happy sharpening!