Best sharpening angle for kitchen knives

In this video, we will talk about the best sharpening angle for your specific kitchen knife. Finding an angle is easy, but how do you determine what sharpening angle you should go for? Find your best sharpening angle in this video!

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Sharpening angle guideline for home cooks:
Japanese knife with a Rockwell of 59 or lower 15° to 17°
Japanese knife with a Rockwell of 60 and above 15°
Western-style chef knife with a Rockwell of 60 and lower 17°
Chinese Cleaver with a Rockwell of 61 and lower 20° to 25°

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N O T E S: This is a guide based on my personal experience in a Japanese restaurant. Feel free to ask me any questions in the comments section below.

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TIMESTAMPS:
00:00 - Video introduction
00:33 - Basics and Rockwell hardness
01:05 - Lower sharpening angle vs. higher sharpening angle
01:39 - Knife design, style, and Rockwell
01:53 - Higher sharpening angle for home cooks
02:31 - Sharpening angle for a Japanese knives
03:45 - Sharpening angle for a Western Styled Chef knife
04:27 - Sharpening angle for Chinese Cleavers