What Degree is the Average Kitchen Knife?

If you are learning to sharpen knives, you have probably heard the term “sharpness angle.” The sharpness angle is essential in knife sharpening as it determines the level of sharpness the blade will gain and its hardness. 

But do you know what degree is the average kitchen knife? We will discuss it in detail so you can understand it better.

Best Angles for Different Knife Types

Different knives have different angles, which depend on what purpose you are using them for. Usually, more rigid knives that make good cuts contain thinner edges. Softer knives that do sober work have vaster edges. Good knives match their hardness to their angle & what they are meant to

Standard Knives & Their Angles

Extra Fine Edge: 10 to 15 degrees

Good fish and sushi knives are often produced pretty hard at 61 HRC or higher, as well as they are also fit with thin edges. These knives are for delicate work and slicing fish and the like, where the thinnest of edges is required. It is also very slim to be used for chopping on slicing boards as it provides a unique edge. But it might break.

Japanese Kitchen Knives: 16 to 17 degrees

Japanese kitchen knives are meant to work optimally at this angle. This means that a 16- to 17-degree edge is perfect for slicing while cooking, but I think it wouldn’t be easy to chip when cutting vegetables or meats.

Big Outdoor Knives: 23 to 30 degrees

At these angles, knives get blunter but are much sturdier for cutting and thrusting. These edges are ideal for the softer, thicker metal in big knives, such as bowties, Ka-bars, minor axes, survival, & fighting knives.

Why Knife Degree (Angle) Matters

We need different types of knife angles for different purposes, just like we can’t perform different jobs with the same tool. That’s why we need different knives for various cutting tasks.

How Sharp It Is

If you make the angle smaller, that is, when the angle is as small as 15 degrees, the knife sharpens as much as a razor. It means it can slip through soft foods such as tomatoes or fish without applying pressure, thereby squishing the food. They are like an ultra-sharp pencil point that effortlessly penetrates something. 

Just imagine a really thin piece of wood; it would break so easily; these really sharp edges can break easily or get dull quickly.

How Strong It Is

But, if you go bigger, like 20 or 25 degrees, the knife becomes stronger, similar to how a branch is stronger than a thread. It is ideal to use these knives for complex tasks such as preparing meals with bones like chicken or even chopping hard vegetables. 

They don’t slice as quickly as professional knives but are too blunt to snap or chip when using them on strenuous tasks.

Getting the Right Knife

Knowledge of the angle enables one to select an appropriate knife depending on what is being prepared. If you are preparing many salads and want to cut vegetables thin, this knife with a 15-degree angle is ideal. 

However, if you are frequently slicing through thick or muscular tissues or merely chopping, you need a knife with a 20-degree/25-degree angle to not bend at first.

How Can I Find My Knife Degree?

If you don’t know how to find the angle of a knife, you can use these methods to do so.

• Look at the Edge: You only have to look at the edge of your knife more closely. Those that are sharp will appear highly slim—to the needle level. Stronger ones will be slightly thicker and look like a small wedge. It is easier to compare different knives side by side in the process.
• Use a protractor: This is the most accurate way. Press as simple as putting the protractor used in mathematics against the knife blade and see the number. Just as one measures an angle in geometry class.
• Use Guides: Many knife sharpeners also come complete with built-in guides that will assist you in achieving the correct angle. These are the guiding rails of sharpening—like training wheels to get you back on course.

How to Make Your Knife Sharp Again

1. Use a Special Stone

A whetstone is the best sharpening tool for knives. It’s like sandpaper for knives, but much better because you can control how you use it. First, use the rough side to fix any damage, then the smooth side makes the edge sharp.

2. Check What the Maker Says

Various knife brands recommend different angles. Japanese knives need sharp angles, while German knives often use wider angles. It is like reading any tool’s instructions—the maker knows best.

3. Keep doing it the same way

Keep the same angle from beginning to end while sharpening. Think of coloring inside the lines—keeping things consistent makes everything work better. It’ll help your knife stay sharp longer and cut more evenly.

4. Take Your Time

Don’t rush when sharpening. It is better to do it slowly and get it right than to speed up and risk having an uneven edge. A well-sharpened knife is safer to use and also more enjoyable.

Factors That Determine the Right Sharpening Angle

The sharpening angle is a main factor affecting a blade’s interpretation, durability, and functionality. Whether it’s a kitchen knife, woodworking tool, or outdoor survival blade, choosing the correct angle provides optimal cutting efficiency while keeping the blade’s lifespan. 

Use of the Knife

Sharper angles produce highly delicate & precise blades, making them ideal for tasks that demand perfection in every cut & sheer, effortless chopping.

Steel Hardness

The Rockwell hardness of the steel used in your knife blade is essential to its reliability. Different steels provide variable levels of strength, directly impacting the sharpening angle.

Knives made from hard steel should be honed at finer angles to unlock their full potential for strength and precision. In distinction, blades made from softer steel benefit from sharper, more vertical angles, allowing them to resist pressure without losing shape or integrity.

Blade Thickness

Thinner blades sharpen quickly, reaching a razor-sharp edge with lower angles. These knives are perfect for precision tasks, producing excellent sharpness while maintaining outstanding cutting performance.

Knife User’s Preference

Are you after ultimate sharpness or long-lasting durability? Your choice will dictate the ideal sharpening angle. A finer, lower angle delivers a razor-sharp edge, while a wider angle improves the blade’s strength and longevity.

What Knife Degree You Should Use: My Recommendation

1. For Everyday Kitchen Knives

Most kitchen knives from America and Europe, called Western-style knives, do pretty well at a 20-degree angle. It is like the middle ground, making the knife sharp enough to cut well but firm enough that it won’t break easily. It’s perfect for all kitchen jobs, from cutting vegetables to slicing meat.

2. For Special Japanese Knives

If you have Japanese knives, which are a little different, try 15 degrees. Japanese knives are usually made extra sharp, like paper cutters. They’re great for making exact cuts, clean cuts when working with fish or trying to get some super thin slices of vegetables.

Why I Recommend Them

You know that when you sharpen a knife too much, there are higher chances of it getting damaged. A 15-20 degree angle is enough for any cut. This way, cutting can happen without squishing, and since the edges aren’t overly sharp, it doesn’t get damaged.

Success Tips

• Take your time when sharpening.
• Practice keeping a steady angle.
• Don’t apply pressure too hard.
• Check your progress often.

Final Words About what degree is the average kitchen knife

A kitchen knife should have a degree of 15 to 20 degrees, which is sufficient and suitable. I prefer this for beginners, but in addition to this, I have also guided you about the degrees of every type of knife overall. I hope this clarifies your understanding of what degree the average kitchen knife should have.