Thread: Knife sharpening

It is (perhaps) a good idea to clarify the angles as per side or as an inclusive apex angle.

I find that you need a pretty good knife to retain an edge below 30 degrees inclusive, particularly for a kitchen knife that tend to get banged into the cutting board a lot during chopping. Even my German knives seem happier at 30+ inclusive.

For the knives I carry, 20 inclusive. (They are fairly high end steels with great heat treat)

YMMV