Rolling Knife Sharpener?

[u/TheMainTony]

So I bought this rolling knife sharpener. I can use a steel, I have a Wüsthof pull-through, but this sounded effective. And, in theory, it is.

BUT: How do I know if my knives have 15° or 20° edges? Those are the two choices. Or just pick one and stick with it & it'll make a new edge? I have Henckels Four-Star (8" chef's, 8" santoku, 6" santoku, 3" paring)

(the sharpener is Pure Cut Rolling Sharpener...shame I can't show a pic of it....)

[u/338388]

Western knives are typically 20 degrees, while Japanese knives are usually 15. Given all your knives are henckels, use the 20. But also you shouldve been using the honing rod at that angle already

[u/Hopeful_Breath8868 → u/338388]

get a sharpie and color the edge, then do a couple passes on the fine stone at 15. if it wipes the marker off the very apex you have your angle, if it only hits the shoulder then it's 20 - simple enough test before you commit to grinding a whole new bevel into them

[u/Enough_Mud8658 → u/338388]

Many Japanese are also single bevel where as European and N. American are double.

Pull through sharpeners are terrible. For automatic, recommend electric chef choice using a honing rod in between.

[u/338388 → u/Enough_Mud8658]

True, but if you have a single bevel knife, you know you have a single bevel knife. It's not a knife someone can buy accidentally

[u/AylmerIsRisen → u/338388]

Western knives are typically 20 degrees

Older western knifes. Modern western knives (e.g. Victorinox) are commonly 15 degrees from the factory.

[u/Slickity]

Using either one will bring the knife edge to match its degree quickly. 15 degree will produce the sharpest edge but also the most fragile.

[u/Sanpaku]

Pro knife sharpeners sometimes use permanent marker on the secondary bevel (the visibly sharpened facet) to determine angle. The correct sharpening angle is the one that takes off the marker all the way from the shoulder (the transition from the primary bevel, or whole blade face, and the secondary bevel) to the very edge, or apex. Usually near 20 degrees per side for Western knives and 15 degrees per side for Japanese ones, but individual knives can vary here.

Apply marker and try 20. If it only takes off marker near that shoulder, and not at the apex, go down to 15. Errant marker on the blade can be removed with rubbing alcohol.

[u/fdwyersd]

the ATK recommended knife sharpener is $$$ but omg I can slice paper after

[u/asukapyresable]

heads up, zwilling switched a lot of their lines to 15 per side in the last decade, so if your four stars are newish they may already be 15. either way the real rule is pick one and never switch, because going back and forth means grinding a whole new bevel every time

[u/Rashaen]

These systems are usually designed so that the smaller angle is the bevel and the larger angle is the edge.

Most off the shelf knives can't keep an edge at 15 degrees, but it helps create a good cutting geometry.

The 20 degree angle is wide enough that most any kitchen knife can handle that for the cutting edge.

Learn to use a honing rod and it'll do.