Jim C in Denver
TVWBB All-Star
So apparently, over the years, knives have evolved to include 15 degree bevels on soft-steel western knives! And it seems to be a good thing!
Correct. 20 degrees used to be standard for western/european knives; 15 was for asian knives. Several european manufacturers have now switched over to 15. Explained below.
Q. Historically, European style knives were typically manufactured with a 20 degree factory edge; why are they changing to a 15 degree edge now?▲
A. In part, it is a recognition that consumers prefer the smaller 15 degree angle edges which they perceive as being sharper. Although both, a 20 degree edge and 15 degree edge can be made with equal sharpness, it is true that the 15 degree edge exhibits less friction while cutting, particularly when accompanied by a thinner blade geometry. Thus, the user perceives it to be “sharper.”
You can get a sharpener that does both 15 and 20. But many people now just grind their knives down to 15 and go with that. FYI, Americas Test Kitchen (along with the NY Times) loves the Trizor XV.
My thinking now is that you can roll with cheap knives with soft steel and a 15 degree angle...IF you have a really good convenient sharpener.
Correct. 20 degrees used to be standard for western/european knives; 15 was for asian knives. Several european manufacturers have now switched over to 15. Explained below.
Q. Historically, European style knives were typically manufactured with a 20 degree factory edge; why are they changing to a 15 degree edge now?▲
A. In part, it is a recognition that consumers prefer the smaller 15 degree angle edges which they perceive as being sharper. Although both, a 20 degree edge and 15 degree edge can be made with equal sharpness, it is true that the 15 degree edge exhibits less friction while cutting, particularly when accompanied by a thinner blade geometry. Thus, the user perceives it to be “sharper.”
You can get a sharpener that does both 15 and 20. But many people now just grind their knives down to 15 and go with that. FYI, Americas Test Kitchen (along with the NY Times) loves the Trizor XV.
My thinking now is that you can roll with cheap knives with soft steel and a 15 degree angle...IF you have a really good convenient sharpener.
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