Sharpen Like a Pro: Find the Perfect Angle for Your Chef Knife (Beginner-Friendly Guide)

[@xiansams4069]

Thank you! The paper method is great.

[@maisonstgeorges9256]

Brilliant, secrets unlocked! Thank you from France

[@cyborgrat]

Well done video guys, just 3d printed a sharpening angle finder. but that paper one is a great trick.

[@SharpeningSupplies]

It's fun trick! 3D printing stuff is something I've yet to get into. Some really cool things being made with it though.

[@rogerramirez-q7j]

Thank you

[@Gman1024]

Great information, well explained, and yes, you made a mistake somewhere, but a beautiful one. 😄

[@craig1825]

Is it possible to do a video comparison on stopping vs honing Steels? What is better in each situation? Regards Craig

[@SharpeningSupplies]

Sure! That's a great topic to cover. Without actual testing, I guess strops would be better for your knives, but an abrasive honing rod would probably be a slightly more hygienic option for the kitchen.

[@craig1825]

It would be very interesting to see the results if you sharpen your knife on a stone strop then Bess test then try a fine honing steel and Bess test again? To see if a honing steel improves the sharpness?

[@SharpeningSupplies]

we can certainly try that@@craig1825

[@user-lh2xn5iy2p]

Thanks for this

[@SharpeningSupplies]

Any time

[@iamjohnnymaxwell]

does this apply to cleavers?

[@SharpeningSupplies]

Depends on the cleaver. Chinese cleavers are typically meant for vegetable slicing, so you could go a little narrower than mentioned here. Western-style cleavers are more aimed at butchering and will be cutting into bone, so a wider angle will help the edge hold up during use.

[@joshuamhardwick]

Worth mentioning your knife geometry might be different and therefore require a different approach to sharpening. A scandi grind knife, for example, will have a flat side.

[@SharpeningSupplies]

Knife geometry is super important. I haven't come across many scandi grinds on kitchen knives, but hollow grinds, convex, full flat, etc. can all impact a knife's performance. Especially in relation to what is being cut. Thanks for bringing it up!

[@joshuamhardwick]

@@SharpeningSupplies yeah, I have a gyuto that is a scandi grind and didn't realise until after I sharpened it... oops. I didn't realise it wasn't a common grind but I have to say, only having to worry about maintaining an angle on one side makes it really approachable for sharpening (as a newbie).