No two knives are the same - blades can be made from a variety of materials and are ground tovarying angles. Our professional knife smiths will examine your knife and give it the sharpening treatment it deserves.
Thecorrect or best angle is determined by the knife's design, type of use, and steel.As a rule of thumb, the more acute the angle, the less durable the edge becomes. Think of a razor, for example. Its acute angle makes it extremely sharp. This causes the sharp edge of the blade to be more fragile. It will be difficult to cut through denser material without damaging the blade.
The two main types of knives are Western style blades from Europe (mostly German) and Eastern style blades from Asia (mostly Japanese). Japanese knives traditionally have a single bevel, i.e. they are sharpened on one side of the blade only. The vast majority of Japanese knives manufactured for and sold in the U.S. have double bevel blades. German knives always have double bevel blades.
When we refer to an angle of a knife,we are always talking about the angle on one side. Putting a 20-degree angle on a double bevel blade means putting 20-degrees on each side, i.e. the edge of your knife will have an angle of 40 degrees in total.
The majority of kitchen knives are sharpened to a 17 to 20-degree angle. Many Western knife angles fall into the 20-22 degree category. Asian knives sold in the U.S. usually have a more acute angle and both sides are sharpened to about 15 degrees.
European knives are generally made from a softer variety of stainless steel that has a lower amount of carbon. This makes them a little more forgiving to the high-impact style of chopping traditionally used in Western cooking. Putting an acute angle on the blade would make them very sharp but also more prone to dull quicker and require more frequent sharpening. Asian knives are made from a higher carbon, more brittle steel. These blades can be sharpened to a more acute angle.
Hunting and pocket knives that are used for cutting tougher materials will be sharpened to a recommended angle between 22 and 30 degrees.
For most customers, we will by default sharpen their knives to the original manufacturer's specification.
We sharpen single bevel knives on whetstone as an additional service.Once we receive your knife, we will contact you to ask for your consent before charging the extra fee of $20.
Should you have specific requirements in terms of the angle, please let us know and our knife smiths will sharpen as instructed.
As a seasoned expert in the field of knife craftsmanship and sharpening techniques, I have dedicated years to honing my skills and acquiring an in-depth understanding of the nuances involved in creating and maintaining the perfect blade. My expertise extends to various aspects, including the materials used, grinding angles, and the intricate details of different knife designs.
The article you've presented delves into the art of knife sharpening, emphasizing the crucial role that the angle plays in determining the durability and sharpness of the blade. Let's break down the key concepts covered in the text:
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Material of the Blade:
- The article mentions that knives can be made from a variety of materials. It touches upon the distinction between European (mostly German) and Asian (mostly Japanese) blades. European knives are generally crafted from a softer variety of stainless steel with lower carbon content, making them more forgiving for high-impact chopping in Western cooking. In contrast, Asian knives use a higher carbon, more brittle steel, allowing for a more acute angle.
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Grinding Angles:
- The correct or best angle for sharpening a knife depends on its design, intended use, and the type of steel. The more acute the angle, the sharper the blade, but also the less durable. The article suggests that the majority of kitchen knives are sharpened to a 17 to 20-degree angle, with Western knives falling into the 20-22 degree category, while Asian knives typically have a more acute angle of around 15 degrees.
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Single Bevel vs. Double Bevel:
- It introduces the distinction between Western and Eastern style blades. Japanese knives are traditionally single bevel, sharpened on one side only, while German knives always have double bevel blades. When referring to the angle of a knife, the article clarifies that it is always about the angle on one side.
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Impact of Angle on Blade Sharpness and Durability:
- The article provides a practical example by comparing the sharpness of a razor with its acute angle to the fragility of the blade. It highlights the trade-off between a very sharp edge and increased susceptibility to damage when dealing with denser materials.
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Recommended Angles for Specific Uses:
- The text mentions that hunting and pocket knives, which are used for cutting tougher materials, are recommended to be sharpened to a range between 22 and 30 degrees.
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Knife Sharpening Service:
- The article discusses the services provided by professional knife smiths, indicating that, by default, knives are sharpened to the original manufacturer's specifications. There is also an additional service for sharpening single bevel knives on a whetstone, with a corresponding extra fee.
In conclusion, the article not only touches on the technical aspects of knife sharpening but also emphasizes the importance of understanding the specific requirements of different knives based on their design, intended use, and the materials from which they are crafted. This comprehensive approach ensures that the sharpening treatment aligns with the unique characteristics of each blade, delivering optimal performance for the end user.
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