The optimal grinding angle for your knife: A guide from Iconic Tools

In this article, you will receive comprehensive information on the optimal grinding angle for knife sharpening and learn how to professionally restore your knife to its perfect sharpness.

Because at some point, it will happen to you too. The knife you use every day loses its performance when cutting, chopping, carving, and slicing. And sooner or later, no steel is completely exempt. Your knife is blunt. While you can regularly use a sharpening steel to truncate the edge, as it smooths out minor imperfections, there's ultimately only one solution for a blunt knife: precise and correct regrinding.

And so the discussion about the perfect grinding angle begins, with many different opinions. The question of the correct grinding angle is one of the most frequently asked questions we receive. Is it 15 degrees, 17 degrees, 20 degrees, or perhaps 22 degrees? We at Iconic Tools would like to share our experience with you to determine what we believe to be the optimal grinding angle so you can get the most out of your knife.

But let’s start from the beginning.

What does "grinding angle" actually mean?

By "grinding angle," we're talking about the angle at which you place your knife on the whetstone. This applies regardless of the type of whetstone—whether it's on a grinding machine like a Tormek T1, T2, T4, or Tormek T8, or with conventional honing stones.

It's good to know that most knives have a double-edged grind. This means that both sides of the blade are sharpened. So, if a sharpening angle of, say, 20 degrees is mentioned, this means that each side of the knife is sharpened at a 20-degree angle. The total angle is therefore 40 degrees.

And why is the grinding angle so important?

The grinding angle has a major influence on how sharp your knife becomes and how long it stays sharp. Generally speaking, the smaller the grinding angle, the sharper the blade—but also the more fragile it is. A larger angle gives the blade more stability, but the sharpness decreases. Therefore, the optimal grinding angle is always a compromise between sharpness and durability, or the so-called service life of the steel. The right choice depends crucially on how you intend to use your knife.

Choosing the grinding angle: Recommendations for different types of knives

Below 10 degrees

A very low grinding angle of less than 10 degrees isn't really relevant for a knife. It's used, for example, for razor blades. We all know how extremely sharp these blades are, but also how delicate. This kind of grinding angle ensures that the blade glides effortlessly through hair, but is also so delicate that it can hardly withstand more rugged cutting tasks.

10 to 15 degrees – Finest blades and special knives

A grinding angle of 10 to 15 degrees is used for knives that require a particularly fine cut, such as special filleting knives or high-quality Japanese kitchen knives. With a knife with this flat blade geometry, you can cut through the material effortlessly and with little pressure. In other words, these angles are ideal for cutting soft materials like meat or vegetables, but less suitable for tough cutting tasks like separating bones. In other words, with a knife of this sharpness, you achieve an extremely fine cut, but at the expense of the blade's durability.

15 to 18 degrees – ideal for all-rounders

Most modern Japanese and Western kitchen knives are factory-ground with a 15- to 18-degree sharpening angle. These blades are sharp and offer a pleasant cutting experience. They are well-suited for everyday kitchen use, as they offer a balance between sharpness and stability, or rather, longevity. A 15-degree sharpening angle ensures a particularly fine edge, while 18 degrees is somewhat more robust. These knives can be easily sharpened with whetstones or water-cooled sharpening systems such as a Tormek T2 , Tormek T4 , or Tormek T8 .

18 to 22 degrees – Classic kitchen knives and pocket knives

A grinding angle of 18 to 22 degrees is probably the most common and ideal range for most kitchen knives and pocket knives. With an overall angle of 36 to 44 degrees, these knives offer a good balance between sharpness and durability. In our experience, a grinding angle of 20 degrees is optimal, especially for kitchen knives that are in regular use. This ensures that the blade remains both sharp and resistant to damage.

22 to 30 degrees – Robust cutting tools

A grinding angle of 22 degrees is ideal for robust blades that are subject to greater stress. These include outdoor knives , hunting knives, and survival knives. With a total angle of 44 to 60 degrees, the blade can withstand greater stress while still remaining sharp enough to cut efficiently. This angle is also suitable for knives that are occasionally used as lever tools.

Over 30 degrees – axes, hatchets, extreme loads

For tools like axes and hatchets (from Gränsfors Bruk, for example), a grinding angle of over 30 degrees is recommended. In this area, sharpness is less important than durability. A grinding angle of 35 degrees, for example, ensures the blade is extremely stable and durable. These tools often require considerable force to operate, which is why blade stability is paramount.

How do you choose the right grinding angle?

Choosing the right grinding angle depends primarily on the type of knife and its intended use. Here are some guidelines from our perspective:

Our recommendation for easy knife sharpening: The Tormek Angle Adjuster KS-123

To achieve the perfect sharpening angle, you need the right tool—and that's where the Tormek Angle Adjuster KS-123 comes in. This practical tool allows you to precisely adjust the sharpening angle, no matter what type of knife you're sharpening.

You can find detailed instructions in a short tutorial on our YouTube channel.

You can also find the Tormek KS 123 angle adjuster in our shop.

Conclusion

The optimal sharpening angle always depends on the application. The finer the sharpening angle, the sharper, but also the more delicate the blade. A larger angle gives the knife more stability, but you have to compromise on sharpness. Our recommendation at Iconic Tools is to base your choice of sharpening angle on the intended use of your knife.

If you have any questions about the different grinding angles or are unsure which angle is right for your knife, we're happy to advise you. Because one thing is clear: With the right grinding angle, you'll get the best out of your knife.

Iconic Tools – The tools to achieve great things.