Most kitchen knives sharpen well at 18–20 degrees per the guide printed on the sharpener; thin fillet and Asian knives use 15, and cleavers use 24.
Key takeaways
- Lower angles cut more easily; higher angles hold up longer.
- Check your knife maker's recommendation first.
- Serrated knives and scissors use their own slot.
What angle should I use?
QA test paragraph. This page is a temporary layout test and will be deleted.
| Setting | Printed use on the sharpener |
|---|---|
| 15° | Fillet Knives, Asian Kitchen Knives |
| 18/20° | Euro/America Kitchen Knives |
| 22° | Paring Knives, Boning Knives |
| 24° | Cleaver, Outdoor Knives |
Start with a few light pulls; you can always add more.
Keep fingers behind the handle and pull away from your body.
How do I check the angle?
Second QA paragraph.
Frequently asked questions
Is 15 or 20 degrees better?
Fifteen is sharper but chips sooner; twenty lasts longer.
Can I sharpen scissors?
Use the scissors slot only.