Can the degree of sharpening be adjusted? Asian and some western knives use 15&deg;. Others use 20-22&deg;. I would not want to damage my 15&deg; knives.
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.
1530723
I have used it on much larger knives than anyone is saying here. If you take your time, and move it down the blade you only need to get it close to the same depth on blade, (the older model had a groove made it easier) the angle change won't be that significant, probably comparible to the change you get when reaching way out to the tip of blade anyway. This method will give you more control when sharpening a deep curve, and prevent taking of too much (giving a fatter tip edge)
34978
Oh man...I'm not really sure. I'll probably say...somewhere between 15-17? The blade for my OXO santoku is thinner/sharper than my OXO chef's knife. Don't think I really helped but, best of luck.
1046376
You can sharpen them however you want. That said, to protect the integrity of the knife you should stick to a traditional japanese whetstone and honing steel. If you are not comfortable doing this yourself Shun will sharpen them for free so long as you pay for shipping. Hope that helps!
2017884
No the blade is beveled to 16 degrees instead 24 so it's much safer to sharpen by hand or with shun sharpener but to get original blade like best to send back to shun for there free sharpening services
1683647
Yes, you can choose between 118 and 135 degrees. Many of the videos you can find on youtube and the video that comes with the sharpener show you how to do this. you may want to take a look at the following links: https://www.youtube.com/watch?v=8wWzW8BjtiM and https://www.youtube.com/watch?v=M6bC5imB31A
195225
If you want to be really technical, the answer is "no". However, if your knife is now dull, you can use the Pronto to simply re-grind your blade to an even 15 degrees on both sides by using the course slot, ( stage one" ), and then using stage two. After you have done this, always steel/sharpen at 15 to 17 degrees, and you'll be fine. Just be careful that, during stage one, that you keep the blade straight up ( 90 degrees from the table top ), so that the double edge becomes a single edge angle on both sides.
1510694
Yes, you can. But you will have to use the coarse side (cutter on the left) for a longer period of time to re-shape the blade angle from the American angle, which can be between 20-30 degrees, to the 15 degree angle of usual Asian knife. It will take at least 30 to 50 pulls through the shapener to re-angle the knife. You will be taking more metal off the knife when doing this, but unless you're 20 years old and want to keep the knife for a lifetime, that won't matter. The sharpener works very well. I'm using it on my MAC Japanese knifes which cost over $200.00 each.
540792
There are two fixed angles -- one at the top for sharpening knives, the other lower for sharpening scissors and other implements. It takes a screwdriver and some fuss to change from one to the other, which is why I suggested a person should own two units -- one for each type of sharpening without the bother of switching back and forth between them.
2179189
My knives are especially sharp after using mine. If you have used another sharpener that perhaps put a different angle on the blade, you're going to have to run them through the course side a number of times (maybe 50 or do on each side) to get the angle correct. Then 10 or more on each side of the fine stone.
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.
170569
The blade is approximately 10 - 15 degrees from the handle's axis. These knives should be able to be sharpened with any standard sharpener, although due to the quality of the steel it is exceedingly unlikely that they would require sharpening before 10 or so years of regular use.
1220181
I recommend watching some how to videos. Explaining how to sharpen a knife using a wet stone thru text is rather difficult. Also, getting a guide on which angles are better for different purposes is a good idea. I use between a 20-25 degree angle for my pocket knives. Again, check out you tube where you can see a demonstration.
1661022
According to the Amazon product description of the "Wusthof Precision Edge 4 Stage Knife Sharpener": The standard sharpener uses carbide blades set at 28 degrees or 14 degrees per side to sharpener[sic] your standard kitchen knives. Stage 2 of the standard side uses ceramic rods to hone a fine edge on your blade. Simply slide the cover over to Asian knives to sharpen your Asian knives to a 20 degree angle or 10 degrees per side". So if this one is the standard part of the above, the angle is 14 deg according to Amazon. On the booklet that came with it, Wusthof says "Designed to handle all new knives with PEtec edge". Various sources on the web claim that with PEtec marketing Wusthof has reduced their edge angle from the former 19 deg to 14 deg (per side). Other web sources claim (old) German knives are 22 deg per side. I took an aligned macro photograph and measured the ratio of the coarse carbide blade separation vs perpendicular height, and using trigonometry got 18.4 deg per side (est error: +/- 0.4 deg ). Same measurement on the fine ceramic rods got 18.5 deg. It is possible the angle changes slightly when one actually puts a knife in the slots and applies some pressure.
1824577
They are set at 22.5°, which is an average. I had to get a SOG sharpener just for my SOG knives due to the different angle they are at. But, it works very well on my few Ka Bar's I have. Great tool.
1391271
OK its recommended that you use 10 to 15 degree angle when sharpening these knives. I usually put 2 quarters between the back of the blade and the stone that will give you an idea of the correct angle
1779230
Don't know. I'm using it for the Swiss Victorinox knives which have an Asian edge, at least the angle. But I think they aren't sharpened on one side only like a lot of Japanese knives.