Updated 19 July 2026 · Written by Sofia Romano
Most Western kitchen knives are sharpened at about 20 degrees per side, while Japanese knives use a finer 15 degrees per side for a sharper, more delicate edge. Match the angle to the knife: a lower angle is sharper but more fragile, a higher angle is more durable.
Sharpen German and Western knives at about 20 degrees per side, and Japanese knives at about 15 degrees per side. Lower angles cut sharper but chip more easily; higher angles last longer on tough work.
How Sharpening Angle Works
Lower angle, sharper but weaker
A finer angle, like 15 degrees, creates a keener edge that glides through food, but the thinner edge is more fragile and chips more easily on bones or hard foods.
Higher angle, tougher but less keen
A wider angle, like 20 to 22 degrees, leaves a stronger edge that holds up to heavy chopping and is more forgiving, at the cost of ultimate sharpness.
Match the angle to the knife’s origin
German and Western knives are ground around 20 degrees to suit their softer, tougher steel; Japanese knives use 15 degrees to make the most of their harder steel.
Sharpening Angles by Knife Type
| Knife type | Angle per side |
|---|---|
| German / Western chef knife | 20 degrees |
| Japanese chef knife / santoku | 15 degrees |
| Paring knife | 15 to 20 degrees |
| Serrated / bread knife | 13 to 17 degrees (rarely resharpened) |
| Cleaver (vegetable) | 20 to 25 degrees |
| Fillet knife | 15 to 18 degrees |
| Utility knife | 20 degrees |
Common Mistakes to Avoid
- Sharpening a Japanese knife at a wide Western angle, wasting its keen potential.
- Using a very low angle on a knife you use for tough or hard foods, causing chips.
- Guessing the angle each time instead of using a guide for consistency.
Frequently Asked Questions
What angle should I sharpen my chef knife?
A German or Western chef knife is sharpened at about 20 degrees per side; a Japanese chef knife at about 15 degrees. Keep the angle consistent for a clean edge.
Is a 15 or 20 degree edge better?
Neither is universally better. A 15 degree edge is sharper but more fragile, suited to precise cutting; a 20 degree edge is more durable for heavy work. Match it to the knife and your cooking.
Do you sharpen both sides of a kitchen knife?
Most Western knives are sharpened equally on both sides. Some traditional Japanese knives are single bevel, sharpened on one side only, so check your knife before sharpening.
