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/Rashaen 20h ago

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.