When your knife sharpening system is set at 21 degrees on a kitchen knife you are actually sharpening at about 19 degrees because you are resting on the FACE of the blade. Having the correct blade angles will assure professional sharpening results. Learn more about knife sharpening angles below and browse our sharpening stones above.

You must be resting on the FLAT of a blade in order for the angles to read correctly. The FLAT is the same surface that the handle is attached. There is no FLAT on most kitchen knives.

Almost all sporting and pocket knife blade angles are 21 degrees. Often the FLAT is not large enough for a solid rest. Start a bevel at 21 degrees resting on the FLAT. Move to the FACE of the blade, put some marker on the new bevel, and reset your PIVOT. Now you will be set at a much higher angle, but you will be sharpening at 21 degrees on the blade.

Exceptions:

• Japanese cooking knives - Set at 17 or 18 degrees. These are much thinner knives and can handle the lower angles.
• Heavy hunting knives - set the hunting knife sharpening angle at 23 or 24 degrees if you are unable to get an edge at 21.