Find the correct sharpening angle for any knife — chef, paring, Japanese, hunting, pocket and more. Free instant guide.
The angle at which you sharpen a knife is the single biggest factor in how it performs. A lower (more acute) angle creates a keener, sharper edge that slices effortlessly but is more delicate. A higher (wider) angle produces a tougher, more durable edge that holds up to hard use but feels less razor-like. Matching the angle to the knife's purpose is the key to great results.
Our guide gives you the ideal angle for each common knife type, based on how the blade is designed to be used.
Consistency beats precision. Holding a steady 18° every stroke will out-sharpen a wobbly attempt at a "perfect" 15°.
Beginners often struggle to keep a consistent angle by hand. A simple trick: a 15° angle is roughly the thickness of two stacked coins under the spine; 20° is about the height of a matchbook. Angle guides that clip onto the blade can also help until muscle memory develops. Once you know your target angle, pick the right stone with our Grit Selector and set a maintenance routine with the Sharpening Schedule.