At a glance
- Angles are usually given per side; the total (inclusive) angle is double.
- Thinner, harder steels can hold lower angles.
- Consistency matters more than the exact number.
- A scandi grind is sharpened at its own bevel angle, laid flat on the stone.
Per side or inclusive?
Sharpening angles are usually quoted per side: the angle between the stone and one face of the edge. The inclusive angle is the total of both sides. A knife sharpened at 15° per side has a 30° inclusive edge.
Recommended sharpening angles
| Knife | Angle per side | Why |
|---|---|---|
| Japanese kitchen knives (gyuto, santoku, nakiri) | 12–15° | Hard, thin steel holds a fine edge |
| Western kitchen knives | 15–20° | Traditionally 20°; many modern German knives about 15° |
| Fillet and slicing knives | 12–17° | Clean slicing, no heavy impacts |
| Pocket and everyday carry knives | 18–22° | Balance of sharpness and durability |
| Bushcraft and hunting knives | 20–25° | Wood, bone and rough use |
| Axes, hatchets and machetes | 25–30° | Chopping impact |
| Scandi grind | Its bevel angle (often 10–14°) | Lay the whole bevel flat on the stone |
These are starting points. If an edge chips or rolls quickly, raise the angle a few degrees; if it feels blunt too soon, the steel or the grind may matter more than the angle.
How do you hold a steady angle?
- Start with what you've got. Colour the edge bevel with a marker, take a stroke, and see where the ink comes off. Adjust until you're removing ink from the whole bevel.
- Use references: 45° is half of a right angle; halve it again for about 22°; a little lower again for 15°.
- Lock your wrists and move from the shoulders, keeping the angle the same through the stroke.
- Angle guides that clip to the spine help while you learn.
Why not sharpen as thin as possible?
A thinner edge cuts more easily but has less metal supporting it, so it chips or rolls sooner, especially on softer steel or in rough use. The best angle is the lowest one that stands up to how you use the knife.
Questions people ask
What angle should I sharpen a kitchen knife at?
About 15° per side for Japanese-style knives and about 20° per side for Western knives. If you don't know, 17–18° per side is a safe middle.
Is 15 or 20 degrees better?
15° is sharper but less durable; 20° is tougher but cuts a little less easily. Hard, thin kitchen knives suit 15°; softer and outdoor knives suit 20° or more.
What angle for a pocket knife?
Around 20° per side for most pocket knives, which gives a good balance of sharpness and durability.
Does the sharpening angle have to be exact?
No. Holding the same angle consistently matters far more than hitting an exact number.
Make your own knife
Find a forge near you and book directly with them.
Related pages
Sources
- Carter, M. (2011) Bladesmithing with Murray Carter. F+W Media
- Knife Steel Nerds (Larrin Thomas): edge angle and edge retention testing