How to Find the Right Sharpening Angle for a Razor-Sharp Edge Every Time

Did you invest in a premium kitchen knife, but after sharpening it yourself, it just doesn’t feel as sharp as when it was new? The issue is often not the knife—it’s the angle. This post explains how to find and hold the right sharpening angle so your edge comes out consistently sharp.

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Why your premium knife doesn’t feel sharp after you resharpen

If your knife doesn’t cut like it used to after sharpening, the angle is usually the problem. In sharpening classes, most people struggle not with sharpening itself, but with setting the right angle. The goal here is to make angle-setting simple and repeatable.

Sharpening angle is what controls knife performance

The sharpening angle is simple physics. The closer the angle is to 90°, the less sharp it becomes and it won’t cut well. On the other hand, the sharper the angle, the less durable it is.

In other words, sharpening angle is like a device that controls the performance of the knife. Especially with premium knives, if you get the angle wrong when resharpening, you won’t be able to get the performance you want.

Why different knives need different angles

Knives may look similar, but they can be completely different. The thickness of the blade, the type of steel, the heat treatment method, and the design purpose all affect the recommended angle.

Designers and manufacturers study this through countless experiments. That’s why there’s one clear standard to start with: the angle originally designed by the manufacturer is the most balanced angle.

The safest choice: follow the manufacturer’s angle

Whetherr it’s a premium knife or a reasonably priced knife, if you don’t have a clear preference, the safest way is to follow the manufacturer’s angle.

How to find the manufacturer’s angle on a stone

Finding the angle is simple:

• Lay the blade flat on the wet stone.
  
• Slowly lift the spine.
  
• The moment the edge touches the stone evenly, that’s the angle.
  

It’s fine if you’re off a little bit, but the important thing is holding that same angle until you finish sharpening.

Why 15° is recommended as a reference point

Following the maker’s angle works fine at first, but over time, tiny mistakes can build up and change the knife’s performance. At that point, you may need to readjust the angle.

That’s why 15° is recommended as a reference point, and many experts agree. For example, John Draanichi’s Razor Edge Book of Sharpening and Chadwood’s An Edge in the Kitchen both say around 15° gives the best balance between sharpness and durability.

15° is a good starting reference. You can use it from the start or adjust it later to suit your style. For premium knives or professional chefs, this reference point helps in finding your own edge.

A practical way to set 15°: make a simple angle guide card

After trying many sharpening aids, the most practical option described here is an angle card made from a cut plastic card. It originally came from teaching young chefs who kept saying they couldn’t find the angle—so the goal was to create a tool anyone can use.

Making one is straightforward:

• Grab an old plastic or point card.
  
• Mark 15° with a protractor.
  
• Cut along the line with scissors.
  

It takes less than a minute. You can also make 12° or 20° (or any other angle) the same way.

To use it:

• Place the card on the wet stone.
  
• It creates a gap between the card and the stone.
  
• Slip your knife into the gap.
  
• That gap sets the angle.
  

This method is described as more accurate than using fingers or coins, and it’s portable.

Hand position that helps you keep the angle steady

How you hold the knife matters for stability.

• Grip the handle firmly with your middle, ring, and little fingers.
  
• Place your index finger on the spine of the knife.
  
• The three fingers pull the handle while the index finger presses down on the spine in the opposite direction.
  

This is meant to give wrist stability and stop the knife from wobbling.

Rest your thumb lightly on the side of the blade, but don’t press too hard. Otherwise, the blade under your thumb can grind down too much.

Keep the angle steady through the whole sharpening motion

Whether you sharpen in three sections or use full strokes, the key is repeating the motion while keeping the angle steady. Check with the guide from time to time.

With practice, your fingers develop muscle memory, and later you can keep the angle even without the guide.

Recap: the four key points to remember

• 1) The angle controls knife performance, and it’s especially critical for premium knives.
  
• 2) If you’re unsure, the safest choice is the manufacturer’s angle.
  
• 3) 15° is a versatile standard that balances sharpness and durability.
  
• 4) By making and practicing with an angle card, anyone can master angle control easily