The correct sharpening angle and how to maintain it
One of the most common questions we hear from people who are just starting with knife sharpening is: “What is the correct sharpening angle?” Right behind it comes a second, often even more important question: “How do I keep that angle consistent throughout the entire process?” And it is precisely these two questions that make the difference between a good result… and a truly professional one.
1. What Is the Correct Sharpening Angle?
Good news: there are recommended values.
Even better news: it’s not just about the number of degrees, but mainly about consistency.
General recommendations by knife type
- Japanese kitchen knives: ~15°
(lower angle = extreme sharpness, but slightly higher sensitivity to chipping) - European / German knives: ~20°
(higher angle = more robust edge, more universal use)
But here’s the key point: even a perfect angle is useless if you can’t keep it constant while sharpening. A single deviation of just a few degrees can result in an edge that is less smooth, less sharp, and less durable than it could be.
2. How to Maintain a Consistent Angle?
Freehand sharpening “by eye” is a beautiful skill—but it takes years to gain confidence and precision. Most people eventually realize they need clear visual feedback or a stable guiding system that maintains the angle for them. This is where two key tools come into play:
🟧 EdgeON Goniometers – when you want to know exactly what you’re sharpening
The EdgeON goniometer measures the actual edge angle before and after sharpening. No guessing, no “it’s probably around twenty degrees.” You immediately see the real angle of your knife.
- Precisely replicate the factory angle
- Or regrind the knife to an angle that suits you better
- Achieve measurably better results
Measurement = confidence.
Confidence = professional results.
It’s no coincidence that a goniometer is often the first tool purchased by people who take sharpness seriously.
🟧 EdgeON Sharpening Stations – when you want absolute control
Maintaining a precise angle by hand can be frustrating. A moment of inattention is enough to round the edge or create micro-serrations. Our hands are sensitive and highly capable of fine work—but they don’t contain levels, clamps, or guide rails to ensure stable and precise blade positioning during sharpening.
EdgeON sharpening stations solve this problem for you:
- Set the angle once, precisely down to the degree
- The system holds it throughout the entire sharpening process
- You focus only on movement and pressure—nothing else
The result? Perfect, repeatable, professional edges—every time.
And this repeatability is exactly why many enthusiasts switch to EdgeON after years of freehand sharpening. Not because they can’t sharpen by hand, but because they want results that are finally 100% under control.
Summary: Technique + Angle = 80% Better Results
- The correct angle matters
- …but the ability to maintain it matters even more
- And that’s only possible with the right equipment
EdgeON goniometers give you confidence in the correct angle.
EdgeON sharpening stations allow you to keep that angle perfectly consistent.
That’s why EdgeON users often say their knives are sharper after years of use than they were on the day they bought them.
