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Knife Sharpening Angle Chart

A single-page cheat sheet listing the optimal per-side sharpening angles for eight common knife categories, from Western chefu2019s knives to machetes. Each entry includes a quick rationale so you know why that angle works. Print, laminate, and keep it at your sharpening station for instant reference. Visit: https://nobliecustomknives.com/knife-sharpening-angle-guide-quick-chart-for-beginners/

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Knife Sharpening Angle Chart

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  1. Knife Sharpening Angle Chart by Noblie Custom Knives Recommend ed Angle (per side) Knife / Task Quick Notes Western kitchen knives 20 – 22° Balanced durability and sharpness Japanese double-bevel (gyuto, santoku) 15 – 17° Fine slicing; harder steels Japanese single- bevel (yanagiba, deba) 12 – 15° (one side) Laser edge for sashimi; flat backside Pocket / outdoor knives 18 – 22° Versatile for daily tasks & bushcraft Skinning caping / 15 – 18° Paper-thin cuts; high control Fish fillet 12 – 15° Glides through delicate flesh Meat cleaver / bone chopper 25 – 30° Thick bevel absorbs bone impact Machete / kukri 24 – 28° Splits fibrous vegetation; resists abuse

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