For most knives, a 20-degree angle is best. The edges will be sharp enough while remaining durable to endure different tasks.
However, different blades have different ideal edge angles. Although the earlier statements are generally acceptable, each blade is different from the other. Thus, the best edge angle is not generic. In this blog post, we will discuss the best edge angle for your knives to make the most out of them.
Undestanding Edge Angle
The edge angle of a knife refers to the angle between its blade and its tang. The angle you choose for your kitchen knives all depends on how strong a grip you plan on holding onto them at, and even what type of food you’ll be cutting with them as well.
The best knife edge angle will allow you to use your kitchen knives for a long time without making them lose their sharpness as quickly.
It is also important that you pick out the right kind of knives for use in different situations to make your cooking experience a lot more fun!
Degrees of Edge Angles
Below 10 Degrees
The bevel angle is the lowest on tools that are built for soft materials or cutting. Thin blades, such as straight razors, scalpels and utility knives usually make use of this kind of edge.
Many kinves knives can manage a 10 to 17 degree angle. A knife that is sharpened at such a steep angle becomes too weak to handle any chopping motion type of work.
The blade’s durability is more susceptible to damage when it is made of brittle steel. However, such a lower angle can be beneficial in providing smooth slicing motion to knives that slice meat or other soft objects.
The 17 to 22 degree angle is the most common sharpening angle for kitchen knives, but some are more angular than others. Japanese-manufactured knives tend to be sharper at a 17 degree angle while Western ones prefer an angled blade of about 20 degrees.
It is the common range that most durable knives use. When a user uses something like pocket or hunting knives, it’s important to have an edge that can withstand all kinds of pressure- not just slicing and chopping but grinding, sawing, etc.
Such jobs require blades be both sharp and durable in order to handle such varied tasks; this is why 22-30 degree angles are typically found on these types of blade edges as they leave them more resilient than other common blade shapes (think: straight edged).
Beyond 30 Degrees
Sharp blades are great for cutting through tough materials, but they don’t have much longevity. The 30-degree angle range helps to maintain the durability of tools such as cleavers, machetes and axes while still maintaining a sharp edge when needed.
But it’s important not to abuse these kinds of knives with hard work that would damage them easily because at this angle there is an increased risk for nicks in blade or chips on its edges which affects performance greatly even though strength may be sufficient.
In conclusion, there is no single best knife edge angle for all kinds of kitchen knives. Depending on what you will be doing, which type of food you will be cutting with the knife, and how often you will use it, among others, there is a specific blade shape that can help make your experience better.
Nonetheless, a 20-degree blade angle would be generally ideal.