r/Cooking • u/TheMainTony • 13h 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/Sanpaku 13h ago

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.