15° vs 20° Knife Sharpening Angles: Which Should You Use?
Short answer: Check the knife manufacturer’s guidance whenever possible. Continue using the knife’s existing angle unless you intentionally want to reprofile the edge.
The standard HONE Knife Holder provides 15° and 20° faces for compatible large and small or narrow knives. See the HONE rolling knife sharpener.
15° vs 20°: a quick comparison
| Angle | Guidance |
|---|---|
| 15° | The 15° angle creates a finer edge and is commonly used for many Japanese and Damascus knives made from harder steel. However, sharpening-angle recommendations vary, so check the knife manufacturer’s guidance whenever possible. |
| 20° | The 20° angle is commonly used for Western and general-purpose kitchen knives. It creates a strong, durable edge that is suitable for everyday use. |
These are common use cases, not universal rules. Changing from 20° to 15°, or from 15° to 20°, changes the bevel geometry. The angle alone does not guarantee a specific result for every knife.
What happens when you change the angle?
Changing the angle may require additional sharpening and will remove more metal during the initial reprofiling.
A simple angle decision path
Which knives are outside the documented HONE compatibility boundary?
HONE is not suitable for serrated or scalloped blades, ceramic or other non-magnetic knives, scissors, or any blade that cannot be safely secured.
When you need additional angle options
HONE AngleMate works with the standard HONE Knife Holder to provide eight additional sharpening-angle options.
The non-slip silicone strips are placed underneath the Knife Holder. Each strip changes the angle by approximately 2°, allowing you to more closely match the original angle of different knives.
The Knife Holder shown with AngleMate is for demonstration and is not included with AngleMate.
Before you sharpen
Before sharpening, review the HONE setup and instructions.