Got told my knife sharpening angle was ruining my edges 6 months ago

I've been sharpening my kitchen knives at a 15 degree angle for like 8 years because that's what some YouTube guy said. Then this older chef at a farmer's market demo told me I was basically making my blades too fragile for home use. He said 20 degrees is where it's at for most people's daily chopping and dicing. I fought him on it for a minute but then he let me try one of his knives he sharpened at 20. That thing cut through a tomato like butter but didn't chip after hitting a cutting board edge. Switched my angle the next day and honestly my knives stay sharp way longer now. Has anyone else had to unlearn a sharpening myth that just didn't apply to real life?

3 comments

3 Comments

jessica13014d ago

Oh man, same thing happened to me lol. I was all about that 15 degree life for years too cause of some guy on the internet and my knives kept chipping on garlic of all things. Switched to 20 last month and now my cheap Victorinox actually holds an edge for like a week instead of two days.

kimr7414d ago

Wait, but isn't 15 degrees the whole point if you're using thin Japanese steel like a Shun or something? Those knives are made for that angle and 20 would just make them feel clunky and dull.

paige33114d ago

Yeah I mean "clunky and dull" is exactly what I used to think too, but reading this thread honestly changed my mind. I tried 20 degrees on my cheapo knives and it just works better for everyday stuff without the chipping.