The 20° angle creates a strong, durable edge that’s ideal for everyday kitchen use and outdoor tasks. It sharpens quickly and delivers a long-lasting edge suited for tougher cutting jobs.
The 15° angle is designed for precision, producing a finer, sharper edge that’s best for Damascus and high-quality carbon steel knives—perfect for delicate, detailed cuts.
Quick Guide
20° Angle
(Strong & Durable Edge)
• Western kitchen knives (e.g., chef’s knives, utility knives)
• Everyday stainless steel knives
• Outdoor and survival knives
• Pocket knives
• Hunting knives
15° Angle
(Precision & Fine Edge)
• Japanese kitchen knives (e.g., santoku, nakiri)
• High-quality carbon steel knives
• Damascus steel blades
• Fillet knives
• Specialty or delicate knives needing a sharper, thinner edge
These recommendations serve as general guidelines. For best results, refer to your knife manufacturer’s specific angle recommendations when available.