The best way to tell is by asking the manufacturer of the knife. As a general guide, European/American knives manufactured before 2010 have 20 degree edges while Asian style knives have 15 degree edges.
Do Chefs Choice knife sharpeners wear out?
No. In fact, a steel, which has no angular control, may deteriorate the super fine edge obtained by Chef’sChoice electric sharpeners if used as a regular sharpening method.
Can a knife be too sharp?
A knife can never be too sharp in its entirety, but the blade can be too sharp for certain tasks. The measure of relative sharpness is not against the knife itself but the tasks that it is applied to. Thus, a knife can be sharp enough for cutting corrugated sheets but too sharp to cut ordinary paper.
What angle are chefs knives?
So what angle is best? Sharpening your knives at a 15 to 20 degree angle will provide the best results when preparing food. This angle makes the blade edge sharp enough to provide a clean cut through foods whilst retaining durability through constant use.
