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.
1510693
It's really meant for knives with 15 degree angle. Most regular knives are sharpened to a larger angle. I've used it on some "regular knives" with very thin blades and it seems to work.
1476007
I cannot answer this question, as I do not know. I suggest that you contact the mfgr, if you need to sharpen it. The knife has asian characters written on it, which would lead me to believe that it needs to be angled the same as other asian knives.
1471800
I believe that they are 15 degrees, but I am not 100 percent sure. These are great knives and so far have met every challenge I have put them to. They are very sharp and hold an edge great,cutting with almost no effort. They are definitely worth the money.
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!
1635180
you have to sharpen them, as with all knives. if you buy really expensive Japanese knives, you do not have to sharpen them as often as harder steel holds an edge for much longer than softer western steel.
919740
It depends on applications and usage. From what I've read about the steels, it comes down to Rockwell hardness. Zdp is generally harder which means it will be harder to sharpen if you free hand sharpen. But tougher once you get it down, theoretically you can take your blade down to 15 degrees or even less.And also it comes down to supporting USA or japan. Vg10 is Japanese and Zdp is USA.
1263234
22.5 = 1/2 of a 45 degree angle. This is the correct angle for any sharpening.
2215855
I do not own any Shun knives, and only one Heckels. I do have several Victorinox knives, one of which is their 8" chef's knife which has a 15°± Asian edge grind rather than the 20° European/American edge. This sharpener has two primary wheels, one for 20° and one for 15°. The final honing wheel is designed to put an amazingly sharp edge on either edge angle. Note that the honing wheel is ceramic rather than diamond dust as on some previous models. I had an earlier Chef's Choice with the diamond honing wheel. It was sufficient, but the edge didn't come close the sharpness the ceramic wheel on the 1520 is capable of producing. It's close to razor sharp. I love my 1520; I give it a five-star recommendation. I do not own any Shun knives, and only one Heckels. I do have several Victorinox knives, one of which is their 8" chef's knife which has a 15°± Asian edge grind rather than the 20° European/American edge. This sharpener has two primary wheels, one for 20° and one for 15°. The final honing wheel is designed to put an amazingly sharp edge on either edge angle. Note that the honing wheel is ceramic rather than diamond dust as on some previous models. I had an earlier Chef's Choice with the diamond honing wheel. It was sufficient, but the edge didn't come close the sharpness the ceramic... » Read More I do not own any Shun knives, and only one Heckels. I do have several Victorinox knives, one of which is their 8" chef's knife which has a 15°± Asian edge grind rather than the 20° European/American edge. This sharpener has two primary wheels, one for 20° and one for 15°. The final honing wheel is designed to put an amazingly sharp edge on either edge angle. Note that the honing wheel is ceramic rather than diamond dust as on some previous models. I had an earlier Chef's Choice with the diamond honing wheel. It was sufficient, but the edge didn't come close the sharpness the ceramic wheel on the 1520 is capable of producing. It's close to razor sharp. I love my 1520; I give it a five-star recommendation. « Show Less
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.
12292
No the angle is wrong for Japanese knives. He should look for sharpeners that specify for Japanese knives.Good Luck!
636125
Has to be per side, and the instructions illustrations indicate per side. It also discusses that 17 degrees is for fine blades such as razors, 20 degrees is for kitchen / chef knives, 25 degrees is for hunting blades or field knives, and 30 degrees is for implements like machette's .
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
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.
1357471
my old work has the 28-70 2.8... personally I took it out of my bag n use the old 35-70 2.8... that is much sharper then the 28-70 <-- might be the worst 2.8 ever... but they got it right with 24-70 sharp n wide... oh n weight less then the 28-70...
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.
1087284
Don't use guide, it will scratch knife's finish. Just use your hand keep 15 degree angle.