15 Vs 20 Degree Knife Edge [In 2025]

Knives are important tools in the kitchen. The sharpness of a knife is very important. One key factor is the angle of the knife edge. Two common angles are 15 degrees and 20 degrees. But which one is better? Let’s find out.

What is a Knife Edge Angle?

The knife edge angle is the angle of the blade’s edge. It affects how sharp the knife is. A smaller angle means a sharper edge. A larger angle means a stronger edge.

15 Degree Knife Edge

A 15 degree knife edge is very sharp. This angle is often found in Japanese knives. These knives can cut very thin slices. They are great for precise work.

20 Degree Knife Edge

A 20 degree knife edge is also sharp but not as sharp as a 15 degree edge. This angle is common in Western knives. These knives are strong and durable. They can handle tougher tasks.

Pros and Cons of 15 Degree Knife Edge

Pros	Cons
Very sharp	Less durable
Great for precise cuts	Requires more maintenance
Ideal for slicing	Not suitable for tough tasks

Pros and Cons of 20 Degree Knife Edge

Pros	Cons
Durable	Not as sharp
Great for tough tasks	Not ideal for precise cuts
Less maintenance	Thicker slices

When to Use a 15 Degree Knife Edge

Use a 15 degree knife edge for tasks that need precision. It is perfect for slicing fish, vegetables, and fruits. These knives are good for making sushi or fine cuts of meat. Remember, they need more care and maintenance.

When to Use a 20 Degree Knife Edge

Use a 20 degree knife edge for tougher tasks. It is great for cutting through bones, hard vegetables, and frozen food. These knives are strong and durable. They need less maintenance. They are perfect for heavy-duty kitchen work.

How to Sharpen a 15 Degree Knife Edge

Sharpening a 15 degree knife requires care. Use a whetstone or a sharpening tool. Hold the knife at a 15 degree angle. Move the knife across the stone or tool. Do this on both sides until the edge is sharp.

How to Sharpen a 20 Degree Knife Edge

Sharpening a 20 degree knife is easier. Use a sharpening stone or tool. Hold the knife at a 20 degree angle. Move the knife across the stone or tool. Do this on both sides until the edge is sharp.

Frequently Asked Questions

What Is The Difference Between 15 And 20 Degree Knife Edges?

A 15-degree edge is sharper, but less durable. A 20-degree edge is more durable, but less sharp.

Which Knife Edge Is Better For Kitchen Use?

A 15-degree edge is better for precise cutting. A 20-degree edge is better for general use.

Are 15-degree Knife Edges Harder To Maintain?

Yes, 15-degree edges dull faster and need more frequent sharpening compared to 20-degree edges.

Do Professional Chefs Prefer 15 Or 20 Degree Edges?

Professional chefs often prefer 15-degree edges for their sharper cutting ability.

Is A 20-degree Knife Edge Suitable For Tough Cutting Tasks?

Yes, 20-degree edges are more durable and suitable for tougher cutting tasks like chopping bones.

Can I Sharpen A 20-degree Knife To 15 Degrees?

Yes, but it will become sharper but less durable. Consider the knife’s purpose before changing the angle.

Conclusion

Choosing between a 15 degree and a 20 degree knife edge depends on your needs. A 15 degree knife is very sharp and precise. A 20 degree knife is durable and strong. Both have their pros and cons. Think about what tasks you do most in the kitchen. Choose the knife that best fits your needs.

Always remember to maintain your knives. Sharpen them regularly. A sharp knife is safer and works better. Happy cooking!