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Knife sharpening angle guide changed everything for me
Been cooking for 8 years. Always thought I knew how to sharpen my knives. Turns out I was holding the angle wrong this whole time. Most people go for 20 degrees but my Japanese blades need 15. Been using a cheap angle guide from Amazon for 2 weeks now. My knives actually hold an edge through a whole shift now. Anyone else been using the wrong angle on their knives?
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wendyk562d ago
I watched a video from a pro chef on YouTube talking about the same thing. He said most home cooks ruin their knives by going too steep with the angle. I switched my Wusthof to a 20 degree guide and it made a huge difference. My old technique had me at like 25 degrees maybe and the edge would chip after a few weeks. Now it stays sharp way longer and I don't have to re-sharpen every month. The guide really does take the guesswork out.
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norab212d ago
Totally agree. I did the same thing with my Miyabi. Used to think I was being careful but my edge was garbage. Bought a cheap angle guide on Amazon and it was a game changer. Now I just set it and go, no guessing. My knife stays sharp for months and I'm not constantly fixing chips.
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