December 12, 2014

Which Angle Should I Use When Sharpening My Knife?

Clamp_in_use.jpg 

If this is your first time using the Lansky Knife Sharpening System, you’ll notice that your system comes with a multi-angle clamp. You probably know that the clamp is to hold the blade securely in place, but may not know which of the preset angles on the clamp you should use.  The break down is pretty simple.

17° Angle:

The 17° angle should be used when an extremely sharp but delicate edge is needed. This angle is perfect for razor blades, scalpels, and similar tools.

20° Angle:

The 20° angle provides an excellent edge for kitchen cutlery and filet knives. It is a commonly used angle for higher quality blades, and possibly the most often used.

25° Angle:

The 25° angle is the recommended angle for most knives that need a durable, sharp edge. This angle is ideal for hunting and outdoor knives.

30° Angle:

The 30° Angle is an excellent angle for knives that see a lot of heavy use.  This could include cutting cardboard, wire, or carpets.

When using the Master’s Edge kitchen knife sharpener, you’ll notice that only the 30° angle is missing. This is because kitchen knives do not see the same kind of heavy use that would require using a 30° angle to sharpen.


Also see:

 

 

Category: How To Sharpen

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