5
EN
First, make sure the knife is clean. Start the machine. Position the knife in the jig and move it
down towards the grinding surface. Slide the knife evenly over the grinding wheel applying a light
pressure. Ensure that the knife is in contact with the full width of the wheel. Follow the shape of
the knife. Let the jig guide determine the angle. 2–3 sweeps are normally enough if you sharpen
at the same angle as previously.
2. Position the knife and start sharpening
15° 15°
30°
Example edge angle and result.
A common angle for a kitchen
knife is 30°, so set the pointer
at a 15° sharpening angle on
each side which will give you
a 30° result on your knife.
25–30°
30–40°
25–30°
Suggested edge angles
Sharpening Instructions
15° setting will give
a 30° cutting angle.
1. Set the desired edge angle
Which edge angle?
Generally, a smaller edge angle gives a sharper edge whilst a larger edge angle is stronger
and longer lasting. For example, a knife that will be used for meat should have a larger edge
angle than a thinner fillet or vegetable knife. The composition of the steel will also affect
which angle is most suitable. A high quality knife blade generally maintains sharpness at a
smaller edge angle compared to a knife blade of low quality steel.
Japanese knives are sharpened with a slightly smaller angle compared to European knives.
If the knife is only sharpened on one side, a suitable edge angle for that side can be 20–25°.
Tip
You will save time and prolong
the life of your knives by repeating
the same edge angle. Then you
will only need to remove a minimal
amount of steel each time.
