r/Cooking • u/TheMainTony • 21h ago

Rolling Knife Sharpener?

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....)

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u/338388 21h ago

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

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u/Enough_Mud8658 21h ago

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.

12

u/338388 21h ago

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