Do these knives have a 16 degree or 20 degree blade angle?
337177
I'm not sure. I'd say 20 if I had to guess since they aren't a Japanese knife. That being said they are very sharp. You will have to maintain that edge otherwise it will get dull from cutting on ceramic plates.
337178
Their deservedly popular fibrox handle 8 inch chef's knife is the finer Japanese grind so it would not be surprising that these are the same.
337179
As sharp as these knives are I would have to say (Guess) 16 degrees. They are as sharp or sharper than the 7 asian knives I use.
337180
20 degree blades. They are easy to refinish to 16 if you want. Personally, they seem to be great as is. They've held their edge beautifully for 6 months, no sharpening needed yet.
909855
It is hard to tell so I guess I would have to say no. It would be best to contact Rada Cutlery Company - they are in the USAI have several pieces of theirs and really like the quality of the knives plus they retain their sharp cutting edge. A friend told me about them several years ago - the knives are better than my top quality (expensive) ones
2037211
The 40, 50, and 65 degree angle guides on the original Knife & Tool Sharpener refer to the total angle (20, 25 and 32.5 degrees per side). The Ken Onion Edition equivalent would be 30-70 degrees.
1187242
The blades are 11/16" at their widest. It is one of the most versatile knives I have ever had the pleasure to use.
70775
I use a Spyderco Tri-Angle for serrated blades. You can sharpen them at 15 or 20 degrees. Spyderco Tri-Angle Sharpmaker Knife Sharpener 204MF
523572
The marking on the blade says 100mm. They look like 18/10. I had bought 4 at a garage sale and liked them so much that after a few months of use, I ordered more. We like them for everyday use with our Reed and Barton stainless, as well as for speciality steak knives. Dinner guests like them, too. I would order them again.
953887
The knife is clamped in a simple fixture to hold the angle constant. The sharpening angle is very important. It is also important to keep the angle constant. Do a web search on knife sharpening angle. There is a great deal of information about that on the web. As a rough rule of thumb for general use, a 25 degree angle is good. It is strong enough for most purposes and can be brought to a nice level of sharpness. An 18 degree angle is "sharper" but rather fragile. Not a robust edge so it breaks off easily.
810251
There is a different slot for each angle. You manually insert in proper slot. Have not tried to change angle from 20 to 15 degrees but manual says it can be done
379311
It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice would be great too but it's expensive. It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice... » Read More It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice would be great too but it's expensive. « Show Less
1642033
The 130 and 120 both use a 20 degree angle. The 1520 is both 15 and 20 degree angle.
512679
Kitchen and sports knives with 20 degree angle start with Stage 2 sharpening then finish in Stage 3 honing. Santoku and other 15 degree edge angles start with Stage 1 sharpening and finish with Stage 3 honing .
423553
No, the angle cannot be adjusted, and I think this one is set for a 20 American knife angle. The same company does sell sharpeners for the Asian knives, I think.
512678
According to the manufacturer, my favorite Victorinox Chef knives have a 15° edge (sharpen in slot 1), and their boning knives 20° (sharpen in slot 2). It's good I asked, or I would do it wrong!
1008355
Not sure. But these are the best knives I have ever bought. They stay sharper longer than any Chicago Cutllery knives that I have owned. High quality. You will love this set. The only thing I don't like is NO HOLE for the scissors.
1211827
Hello, because this knife set is sharpened to a cutting angle of 16-degrees on each side, it can be used in either hand. They do not make two different versions of this set.
2179209
They are fixed at a 46 degree sharpening angle (23 degrees per side). See the blog @ http://www.edgeexperts.com/2010/12/21/2-step-knife-sharpener-sharpening-big-game-hunting-knives/
1305679
Scandie grind. I think 20 degree, but not sure. The knife comes with a bead]blast finish, which can easily be polished away. I don't think you'll find a better Bushcraft blade for the money. High carbon steel must be oiled to prevent rust.