Updated October 7, 2026 (first published April 18, 2022): We rewrote this guide with current angle specs from Shun, Wüsthof and Zwilling, added a knife angle chart and merged in our earlier angle guide. Outdated brand angles from older versions are gone.
Use 15° per side for thinner, harder knives, including most Japanese-style and many modern Western knives, when you want maximum sharpness. Use 20° per side for thicker, softer or hard-working knives where durability matters more. On the Tumbler Rolling Knife Sharpener, pick the setting closest to your knife maker's spec.
Key Takeaways
- Sharpening angles are almost always quoted per side. A 15° edge is 30° in total (inclusive), and a 20° edge is 40° in total.
- A lower angle cuts with less effort but dulls and chips sooner. A higher angle feels slightly less keen but holds up better to hard use.
- Many modern Western knives are no longer 20°. Wüsthof lists 14.5° per side for its PEtec knives, and Zwilling says European chef's knives are often around 14°.
- Shun sharpens its knives to 16° per side, so 15° is the closest standard setting.
- The Tumbler Original and Tumbler Pro come with a 15°/20° angle block. On the Tumbler Pro, the Tumbler Knife Holder Pro adds 10° and 25°. The Tumbler Mini Sharpening Set offers 20° and 25° for small blades.
This guide is about choosing the angle. For the technique itself, see how to set up and use a rolling knife sharpener. Still choosing a sharpener? Start with our guide to choosing a rolling knife sharpener.
What angle should you sharpen your knife? (knife angle chart)
Sharpen to the angle your knife maker specifies, or the closest setting to it. For most Japanese-style knives and many modern Western chef's knives, that's about 14–16° per side, so use 15°. For older, budget, softer-steel or hard-working knives, use 20°. Pocket and hunting knives usually do best at 20–25°.
| Knife type or brand | Typical angle per side | Source | Tumbler setting to use |
|---|---|---|---|
| Shun (Japanese, double bevel) | 16° | Shun FAQ | 15° (closest match) |
| Wüsthof German-style knives (PEtec) | 14–14.5° | Wüsthof | 15° |
| Wüsthof Japanese-style knives | 10° | Wikipedia, citing a Wüsthof FAQ (secondary) | 15° for a more durable edge; on the Tumbler Pro, the Knife Holder Pro's 10° side matches the factory edge |
| Zwilling European chef's knives | About 14° (the same page also gives about 15° for European knives) | Zwilling | 15° |
| Zwilling Japanese chef's knives | 15° (the same page also gives 10° for Japanese knives) | Zwilling | 15° |
| Santoku and nakiri | Zwilling: santokus "usually" about 17.5° | Zwilling | 15° (what Tumbler recommends for santoku and nakiri) |
| Older, budget and softer-steel Western knives | About 20° (Wikipedia: 20–22°) | Wüsthof; Wikipedia | 20° |
| Cleavers and Chinese chef's knives | Zwilling: about 27.5° (cleavers), about 25° (Chinese chef's knives) | Zwilling | 20°. Zwilling's figures sit above the standard block, so check your maker's spec first |
| Pocket, hunting and EDC knives | 17–30° (Sharpening Supplies: 17–22° for most pocket and outdoor knives, 22–30° for knives that see hard use) | Sharpening Supplies | Tumbler Mini Sharpening Set: 20° everyday, 25° heavy use |
| Serrated, ceramic and single-bevel knives | n/a | Tumbler | Not a rolling-sharpener job (see below) |
All figures are per side. Specs vary between a brand's product lines, and Zwilling's page gives two different pairs of numbers, so treat published angles as targets and check your exact knife.
What does a knife sharpening angle actually mean?
A sharpening angle is the angle between one face of the edge bevel and the centerline of the blade. Knife makers and sharpener brands almost always quote it per side. Add both sides together and you get the inclusive, or total, angle: 15° per side is 30° inclusive, and 20° per side is 40° inclusive.
Sharpening Supplies puts it in practical terms: "When we tell someone that they should put a 20 degree angle on a knife, we mean that they should sharpen each side to 20 degrees. This creates a total angle of 40 degrees" (Sharpening Supplies).
Picture the edge in cross-section as a narrow V: the smaller the per-side angle, the thinner the steel behind the edge.
Earlier versions of this guide called the per-side figure the "grinding angle" and the total the "cutting angle." Just don't mix the two: a knife listed at 30° inclusive is a 15° knife. Tumbler matches its 15° setting to Japanese knives, which their makers spec at about 15–16° per side, so read Tumbler's settings against per-side figures too.
What's the difference between a 15° and a 20° edge?
A 15° edge is thinner, so it slips into food with less force and feels sharper, but there's less steel behind it to resist rolling and chipping. A 20° edge is thicker and more durable, and it keeps working longer through hard use. Neither is better across the board: the right one depends on the steel and the job.
Sharpening Supplies frames the choice as a trade-off: "Choosing an angle to sharpen your knife is essentially a compromise between the sharpness and the durability of an edge." Wikipedia gives the reason: "The smaller the angle between the blade and the stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off."
| 15° per side (30° total) | 20° per side (40° total) | |
|---|---|---|
| How it cuts | Less drag, more precise slicing | Slightly more effort, very dependable |
| Edge durability | Rolls or chips sooner under hard use | Holds up better to chopping and tough foods |
| Best steel | Harder steel (many Japanese and premium knives) | Softer steel (many older and budget Western knives) |
| Best tasks | Slicing fish, fine vegetable work, thin cuts | Everyday prep, hard vegetables, heavier chopping |
| Best for | Thin, hard, precise knives | Workhorse and softer-steel knives |
Steel hardness decides how thin an edge a knife can hold. Shun says it "hardens VG10 and VG-Max steel to 60-61 Rockwell and SG2 to 61-62" (Shun), and hard steel like that supports a fine edge.
America's Test Kitchen saw both sides of this when it took a Western chef's knife down to 15°. The thinner edge gave "less drag on foods," but ATK noted that Western knives are generally made of softer steel, which leaves them "too soft to hold a narrower 15-degree angle for very long" (America's Test Kitchen).
A thinner edge also rewards regular honing: about 6 passes per side on the EdgeBoost honing disc is plenty. Our guide to honing vs sharpening explains the difference.
Is the edge angle the same as the blade grind?
No. The edge angle is the small bevel right at the cutting edge. The grind is the shape of the blade's whole cross-section behind it: flat, hollow, convex or Scandinavian. A rolling sharpener works on the edge bevel only. It doesn't change the grind, which is set when the knife is made.
Wikipedia's definitions (Wikipedia: Grind) show how the grinds differ:
- Flat grind: the blade "tapers all the way from the spine to the edge from both sides."
- Hollow grind: a concave cross-section that "yields a very sharp but weak edge."
- Convex grind: a curved taper that "keeps a lot of metal behind the edge, making for a stronger edge."
- Scandinavian (sabre) grind: the bevel "starts at about the middle of the blade."
On most double-bevel kitchen knives, the small edge bevel is what you set to 15° or 20°. Scandinavian grinds with no separate edge bevel, and single-bevel knives, need a different approach.
What angle should you use for Japanese knives?
Use 15° for most double-bevel Japanese knives. Shun sharpens to 16° per side and Zwilling puts Japanese chef's knives at 15°, so the 15° setting is the closest match. Some very thin Japanese-style blades come finer, around 10°. On the Tumbler Pro, the Knife Holder Pro's 10° side matches those.
Zwilling's page muddies this a little. It says "Japanese chef's knives have a sharpening angle of 15 degrees," but also that Japanese knives "often have a sharpening angle of 10 degrees." Wikipedia, citing a Wüsthof FAQ, lists Wüsthof's Japanese-style knives at 10° per side.
Start at 15°. It's what Tumbler recommends for Japanese knives such as santoku and nakiri, and it gives a thin, hard edge more support than 10°. Save the 10° side for knives whose maker specifies that fine an edge.
Single-bevel Japanese knives (some yanagiba and deba styles) are the exception and need a different approach; contact Tumbler support before sharpening one.
Our guide on whether a rolling sharpener suits your Japanese knives explains which Japanese knives qualify and why hard Japanese steel calls for light pressure.
What angle should you use for German and Western knives?
It depends on the maker and the knife's age. Many current German knives are sharpened to about 14–15° per side, so 15° matches them. Older, budget and softer-steel Western knives, and knives that do heavy work, are typically around 20°, so use the 20° setting. When you're unsure, 20° is the more forgiving choice.
Wüsthof says its PEtec knives are sharpened to "14.5° per side," while "most kitchen knives from other manufacturers have an angle of about 20° per side" (Wüsthof). Zwilling's figure is close: "European chef's knives often have a sharpening angle of around 14 degrees, while Japanese chef's knives have a sharpening angle of 15 degrees" (Zwilling). The old rule that German knives are 20° no longer holds for many modern ones.
20° isn't wrong, though. Wikipedia notes that Western kitchen knives "are usually made of softer steel and take an edge angle of 20–22°." Tumbler recommends 20° for Western kitchen knives because it gives "a sturdy, long-lasting edge." If you own a modern 14–15° German knife and want to keep its factory keenness, use 15° and hone it regularly.
Our upcoming guide to German knife angles goes line by line through Wüsthof, Zwilling and Henckels.
What angle should you use for pocket, hunting and outdoor knives?
Use 20–25° per side. Outdoor knives cut rope, wood and hide and sometimes meet bone, so they need a sturdier edge than most kitchen knives. Sharpening Supplies says a pocket or hunting knife "will inevitably see abuse" and puts those edges in the 22–30° range, where they're "considerably more durable." Pocket knives used for everyday cutting do well at 20°.
The Tumbler Mini Sharpening Set is built for these blades: paring, hunting, folding pocket and utility knives, with a 20°/25° angle block, a leather strop and a zip case. The Mini isn't meant for large chef's knives or cleavers. Buying for a hunter? Our hunting gift picks match the Mini, the Tumbler Pro Camo Limited Edition and a leather strop to the knives they carry.
On the Tumbler Pro, the Knife Holder Pro's 25° side gives larger outdoor blades the same heavy-duty option.
Our guide on how to sharpen a hunting knife follows the blade through a whole season: a full sharpening at home, touch-ups at camp, then cleaning and chip repair once it is over.
Does the angle have to match the factory angle?
No, but matching it is faster and keeps the knife behaving as designed. Sharpening at the factory angle only refreshes the existing bevel. Choosing a different angle means grinding a new bevel, called reprofiling, which removes more steel and takes noticeably longer the first time.
Going lower is the bigger job. Moving a 20° edge to 15° means grinding away the shoulder of the old bevel until a new, thinner edge forms. As our post on the common reasons a sharpened knife still feels dull explains, stopping before that new edge reaches the apex is a frequent culprit.
Tumbler's FAQ describes the first session on a knife this way: "The first step is to sharpen a new constant angle of 15 or 20 degrees for the first time." Once the bevel matches your setting, routine sharpening takes about 2–12 minutes for a dull or neglected knife, and about 60 seconds for regular touch-ups. A full angle change takes longer, and it's fine to split it across sessions.
If the edge is chipped, dented or severely dull, the Tumbler Pro can take the Tumbler Coarse Diamond Disc #150 for the heavy grinding before you switch back to the standard diamond disc. Compatibility note: the Coarse Diamond Disc #150 fits Tumbler Pro models purchased after June 1, 2025 (look for the hex recess above the screw threads). It is not compatible with the Tumbler Original. To see where each disc fits in the order, from repair to honing, read our walkthrough of the Tumbler Pro's discs.
Whatever you choose, keep it. Knifewear notes that inconsistent angles create a rounded bevel that "doesn't cut very well" (Knifewear), so pick one setting per knife and use it every time.
How do you find your knife's current angle?
Check the maker's spec first. If you can't find it, use the marker test: color the edge bevel with a permanent marker, make a few light passes at one setting, then look at where the ink came off. Ink worn off evenly across the whole bevel means your setting matches the knife's existing angle.
To run it on a rolling sharpener:
- Color the bevel. Use a permanent marker on one side. Sharpening Supplies' advice: "Make sure you get all the way from the heel of the bevel to the edge" (Sharpening Supplies).
- Make a few light passes. Attach the knife at your best-guess setting and roll the diamond disc along the edge two or three times with light pressure.
- Read the ink. If it's gone only at the very edge, "the sharpening angle is too high," so try the lower setting. If it's gone only at the back of the bevel, away from the edge, "the sharpening angle is too low," so try the higher one.
- Re-ink and repeat after any change until the ink comes off evenly.
With fixed settings you're finding the closest match, not an exact one. If neither matches, choose by use: the lower setting for keenness, the higher one for durability.
Which angles do Tumbler sharpeners offer?
The Tumbler Original and Tumbler Pro each come with a two-sided magnetic angle block set at 15° and 20°. For the Tumbler Pro, the Tumbler Knife Holder Pro, included in the Tumbler Pro Starter Set, has four fixed sides at 10°, 15°, 20° and 25°. The Tumbler Mini Sharpening Set uses a 20°/25° block for small blades.
| Tumbler model | Angle settings (per side) | Best for | Worth knowing |
|---|---|---|---|
| Tumbler Original | 15°, 20° | Everyday kitchen knives; beginners | Fixed discs: diamond sharpening disc and steel honing disc |
| Tumbler Pro | 15°, 20° (standard block) | Premium and specialty knives, plus very dull or damaged ones; enthusiasts | Interchangeable discs, 4-layer diamond disc, EdgeBoost ceramic disc |
| Tumbler Knife Holder Pro | 10°, 15°, 20°, 25° | Tumbler Pro owners who want ultra-fine or heavy-duty edges | Included in the Tumbler Pro Starter Set; also sold separately |
| Tumbler Mini Sharpening Set | 20°, 25° | Paring, pocket, hunting, folding and utility knives | Not for large chef's knives or cleavers |
The Tumbler Original is the simplest way to get both angles. The Tumbler Pro uses the same 15°/20° block but adds interchangeable discs for repair and finishing work. To see every difference, see how the Tumbler Original and Tumbler Pro compare, or read our Tumbler Original vs Pro guide. Tumbler's instructions page shows how to seat a knife on the block.
Which knives shouldn't go on a rolling sharpener?
Serrated knives, ceramic knives and single-bevel knives aren't a fit for the Tumbler Rolling Knife Sharpener at any angle. Serrations can damage the diamond disc, ceramic blades won't hold on the magnetic block, and single-bevel edges need a different approach. Most smooth, double-bevel kitchen and outdoor knives work well.
- Serrated and bread knives. Tumbler's FAQ says "The Tumbler roller grinder is not suitable for serrations," and serrations can damage the diamond disc's surface. Use a tapered rod made for serrations or a professional service.
- Ceramic knives. From the same FAQ: "Ceramic is not magnetic and as a result, knives with ceramic blades cannot be fixed to the magnetic holder."
- Single-bevel knives. Contact Tumbler support before sharpening one.
- Scissors. Tumbler can't sharpen scissors.
For day-to-day care beyond sharpening, our knife care guide covers storage, cleaning and honing.
FAQ
Is 15 or 20 degrees better for kitchen knives?
It depends on the knife. 15° is sharper and suits thin, hard knives such as Japanese blades and many modern German knives. 20° is more durable and suits softer-steel, older or hard-working knives. Match your knife maker's spec when you know it.
Is the angle per side or total?
Almost always per side. A 15° knife has 15° on each side, for 30° in total, and a 20° knife is 40° in total. If a spec reads 30° or 40°, it's almost certainly the total. Compare Tumbler's 15° and 20° settings with your maker's per-side figure.
Can I sharpen a 20° knife at 15°?
Yes, but the first session takes longer because you're grinding a new, thinner bevel. Keep going until the new edge reaches the apex along the whole blade. Softer steel may not hold 15° for long, so expect to hone and touch it up more often.
What angle are Shun knives sharpened at?
Shun says its knives "are sharpened to a 16° angle on each side of the blade." On a Tumbler, use the 15° setting, the closest match. Shun's VG10, VG-MAX and SG2 steels run 60–62 on the Rockwell scale, hard enough to hold a fine edge.
What angle are Wüsthof knives sharpened at?
Wüsthof says its PEtec knives are sharpened to 14.5° per side, so the 15° setting is the closest match. Wikipedia, citing a Wüsthof FAQ, lists Wüsthof's Japanese-style knives at 10° per side. Check the spec for your specific line if you're unsure.
What angle should I use for a hunting or pocket knife?
Use 20° to 25° per side. 20° suits a pocket knife used for everyday cutting, and 25° suits a hunting or camp knife that does heavy work. The Tumbler Mini Sharpening Set has both settings on its angle block.
Guides in this series
- Can you use a rolling sharpener on Japanese knives?
- How to sharpen a hunting knife before (and after) the season
- How to sharpen a carving knife before Thanksgiving
- Best knife for carving a turkey (and how to keep it sharp)
- How to sharpen a pocket knife (EDC) without guesswork
- How to sharpen a santoku (including that tricky tip)
- What angle to sharpen Japanese knives (Shun, Global, Miyabi)
- What angle to sharpen German knives (Wüsthof, Zwilling, Henckels)
- How to sharpen a chef's knife at home
- How to sharpen a cleaver (and what angle to use)
- How to sharpen Damascus knives without ruining the pattern
- How to sharpen a serrated knife (and why a roller isn't the tool)
- Can you sharpen ceramic knives? An honest answer
Sources
- Shun, FAQ
- Wüsthof, What is WÜSTHOF's Precision Edge Technology?
- Wikipedia, Wüsthof (secondary source for the Japanese-style figure)
- Zwilling, Sharpening knives: the right angle
- Sharpening Supplies, Detailed Discussion on Knife Sharpening Angles (January 6, 2026)
- Sharpening Supplies, How Do I Sharpen to Match an Existing Angle? (January 1, 2026)
- Wikipedia, Knife sharpening
- Wikipedia, Grind
- America's Test Kitchen, Adjusting the Angle of Western Knives
- Nathan Gareau, Knifewear, How to Find the Right Knife Sharpening Angle (February 5, 2025)
- Tumbler, Compare Tumbler Rolling Knife Sharpeners
- Tumbler, Tumbler Original product page
- Tumbler, Frequently Asked Questions
- Tumbler, Instructions
By Team Tumbler