No matter how experienced you are with blade maintenance, you’re going to have questions about the best angle for knife sharpening. What’s tricky is that the answer varies depending on how you intend to use the knife. In this article, the team at Red Label Abrasives goes into detail about which angle may be best for your particular knife and how you can get ideal sharpening results.
In terms of angle, we’re referring to the angle at which you hold your knife to the stone or abrasive during sharpening. It refers to the number of degrees that the bevel veers from the blade’s center.
A knife edge usually has two bevels, meaning there is a bevel on each side, although some knives have a single bevel. Single-beveled edges are useful for ultra-fine slicing, while dual-beveled edges are stronger and more durable.
Applying a 10 degree angle to a knife means sharpening each side at 10 degrees to create a 20-degree angle. However, there are some cases where the total angle doesn’t follow this ‘doubling’ formula: for example, traditional Japanese blades like Santoku Genten are single-beveled. If you’re not sure, check with the manufacturer. Should that not be possible, it’s usually safe to assume that the knife is double-beveled.
When choosing an angle, the most important consideration is how you intend to use the knife. Will you be slicing soft cuts of meat, cutting coarse vegetables, or carving wood? Other factors you want to take into account are…
Not a bad primer on the subject. Obviously they want to sell you some sanding belts. But they are providing value with the post.View Linked Article