What Angle to Sharpen a Knife?
Guide to blade angles, edge profiles, and professional sharpening techniques.
The Short Answer
Most kitchen knives are sharpened at 15-20 degrees per side. Professional sharpeners match the original blade angle, so you don't need to worry — we get it right.
Common Sharpening Angles
Western Kitchen Knives: 15-20°
German and American brands typically
Japanese Knives: 10-15°
Sharper, more delicate edge
Pocket Knives: 25-30°
Thicker, more durable edge
Bread Knives: 20-25°
Serrated blades need special handling
Why Angle Matters
- • Lower angles (10-15°) = sharper but more delicate
- • Higher angles (25-30°) = tougher but less sharp
- • Wrong angle = poor cutting performance or edge damage
- • Professional sharpeners know your blade's original angle
Don't Guess — Let Professionals Handle It
We inspect your blade and sharpen at the perfect angle for optimal performance.
Book SharpeningServices We Offer in our area
Explore our full range of professional sharpening and blade restoration services
Kitchen Knives
Chef, paring, and serrated kitchen blade sharpening
Chef Knife Sharpening
Professional chef blade restoration
Santoku Knife Sharpening
Specialized Japanese blade technique
Paring Knife Sharpening
Precision small blade work
Pocket Knives
EDC and collectible blade care
Folding Knife Sharpening
Safe and effective folding blade service
Scissors & Shears
Salon, kitchen, and fabric scissor work
Scissors Sharpening
Precision scissor blade restoration
Garden Tool Sharpening
Pruners, hedge shears, and more
Tools & Equipment
Chisels, plane blades, and specialty tools