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Angle settings

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.

Chef's Knife face

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, which makes the correct kitchen knife sharpening angle even more important.

Sports Knife flat

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.

Sports Knife flat and face

  • 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.
  1. Cathy
    01/23/2014 at 05:36:00 AM
    Thanks for the update. Love this tool!
  2. Mike
    01/25/2014 at 12:56:07 PM
    think this angle should be used for fillet knives? also, do you recommend using polishing tapes on fillet knives?
    Great tool!!!!
  3. Ben Dale - Edge Pro President
    01/27/2014 at 07:46:02 PM
    Yes, when you are sharpening a fillet knife at 21 you are usually lower than on a chefs knife. So you would be sharpening at about 18 degrees on average. The narrower blade gives you a steeper angle drop.
    We haven't done an extensive test on the polished edge on fish but we have on meat. On that test the polished edge won hands down so I am going to assume it would be the same for fish. We have done cutting tests on many different materials and the polished edge has always won. It simply moves through any material easier and it lasts longer.
  4. Mike
    01/28/2014 at 08:51:52 AM
    Thanks. Will let you know how it works
  5. Kelsey
    02/21/2014 at 12:36:50 PM

    With regard to kitchen knives, are you suggesting using the 21 deg. setting even though the knife is resting on the face and actually sharpening at ~19 deg.? Or are you suggesting that one should set the angle higher to achieve a 21 degree sharpening angle?

    Thanks, loving my edge pro.
  6. Perry London
    02/21/2014 at 01:04:13 PM
    This is a great improvement to your web site.
  7. gil foerster
    02/21/2014 at 03:25:59 PM
    I love the product. works as good as it gets.
  8. CpnDon
    02/21/2014 at 03:35:19 PM
    Just got my first EdgePro Apex and sharpened several Chef, boning, filleting, and paring knives, and am blown away with the stellar results (as anticipated). The uniform angle precision and grinding thru polishing steps are unmatched. I achieved edges like never before, except on a lucky day. Thank you. You have given me peace where frustration once thrived. I am truly impressed and grateful. Cheers . . . . . . P.S: Now I want Pro Model for bragging rights
  9. Reg. Bald eagle knive. Melbourne. Australia
    02/24/2014 at 05:15:30 PM
    I have followed Bens advice for nearly 20. Years and they have always been a great help to ensure you alway can produce great edges. Thanks. Reg
  10. Matt
    02/25/2014 at 04:54:29 AM
    Thanks for the update. I am interested in your comment above about polished edges and using polishing tapes, as this seems to differ from the instructions i recieved in my apex kit. Are you saying that in all tests polished edges with tapes returned better results, hence i should use those tapes for all knives, including my kitchen knives?
  11. Ben Dale - Edge Pro President
    02/25/2014 at 07:26:21 PM
    Matt, No, I am only saying that the jury is out on polished edges for fish. At this time we ar recommending that you only polish Japanese Cooking knives and sporting knives. All regular kitchn knives finish with a 600 or 1000. Use the knife until the edge starts to fade then use the ceramic. Use the edge again until it fades and use the ceramic. Continue doing this until the ceramic will not bring the edge back. The edge needs the micro serrations left by the stones and ceramic to cut through vergtable skins.
  12. Ben Dale - Edge Pro President
    02/25/2014 at 07:31:15 PM
    Kelsey, I am saying to stay set at 21 degrees and put 19 on the knife.
  13. Matt
    02/27/2014 at 12:43:03 AM
    Awesome, cheers Ben. Thanks for a great product!
  14. steve
    05/09/2014 at 09:36:40 AM
    has anyone used this product much for woodworking tools? chisels plane blades axes that sort of thing.
  15. Ben Dale - Edge Pro President
    05/13/2014 at 04:00:13 PM
    Yes, we do have many customers using the Edge Pro on woodworking tools. The Professional Model with the Scissor Attachment will sharpen chisels including your larger gouges, plain blades, plainer blades, scissors, including hair styling shears, pruners and loppers. It clamps vertically and horozantally so you can sharpen anything you can clamp. Then, if you want to sharpen draw knives or axes you would use the knife sharpener. You do have to do a little set up work for an axe.

    The knife sharpener will sharpen any knife.

  16. Peter Nowlan
    07/01/2014 at 02:15:22 PM
    Hi Ben, Peter in Halifax and after almost four years I am still truly enjoying my Edge Pro Professional. I love you updated site and great video, I learned something new from it. I've sharpened many knives in the last 4 years Ben, I still get startled by the edges from the 15 deg Relief and 19 deg (set at 21) primary edge, still my sharpest knives.
    Thanks Ben
  17. Frank
    08/22/2014 at 09:33:36 PM
    Will this work on single bevel knives like plant grafting knives? Thanks.
  18. Vijay
    09/20/2014 at 10:27:28 PM
    I am confused by the angles. Is 21 degree ,or any other angle,per side, meaning a 42 degree included angle?
  19. Bud
    09/25/2014 at 07:03:04 PM
    Just out of curiousity, I sharpened a daily carry Benchmade 710 with D2 steel using my EdgePro Apex. I sharpened it to a mirror finish that was blah, blah, blah you all know how sharp. I hadn't touched it for over a year until today. The knife remained sharp enough to gut fish without any force or sawing even after camp tasks. Hands down, the best sharpener I've used. The Pro model is on my short Christmas list for this year (though the Apex is still getting the job done as well as it did when it was new several years ago.)
  20. Ben Dale - Edge Pro President
    10/02/2014 at 02:57:04 PM
    Frank, We have sold a few Edge Pro's over the years to customers that were just going to do grafting knives and they were very happy with the results. With this system it is very easy to polish the edge and the polished edge goes through hard material with much less force than an edge finished with a stone. I think you will be very impressed. If you would like to see the results you could send me a knife and I will polish the edge and get it right back to you. Mail to Edge Pro PO Box 95 Hood River, OR 97031 Include a few dollars cash for return shipping.

  21. Ben Dale - Edge Pro President
    10/02/2014 at 03:12:29 PM
    Vijay,Yes, 21 degrees is 42 included angle. However this is only the case when you are resting on the FLAT of the blade. The FLAT is the same surface that the handle is attached. Often the FLAT is large enough to support the knife for sharpening but if it not, you just start the bevel on the FLAT, and then move to the FACE of the blade and reset to your 21 degree angle. Now you will be set up around 23 or 24 but you are putting exactly 21 on the knife. Then in the case of kitchen knives you are always resting on the FACE of the blade which lowers the sharpening angle. So when you are set at 21 on a kitchen, knife you are putting about 19 on the knife, which we feel is perfect.The exception is Japanese knives that are done at 17 or 18 degrees. Regards, Ben
  22. Frank
    12/18/2014 at 01:48:03 AM
    Ben, would you give us tips on sharpening uneven bevels. One knife I sent you had factory bevels on one side 22 degree bevel and the other 12 degree bevel. Can you give us the techniques to deal with this? Thanks
  23. Big Al
    12/30/2014 at 07:08:55 PM
    Question. For chisels and drawknifes where there is a long primary bevel, do you recommend sharpening the entire bevel, or putting in a smaller secondary (micro)bevel at a steeper degree? If yes on the micro bevel, how much difference - half a degree, one, two degrees?
  24. Tom Boesen
    01/17/2015 at 06:11:22 PM
    Just received my Edge Pro. How do I sharpen the gut knife side of my Outdoor Edge SwingBlade?
  25. Ben Dale - Edge Pro President
    01/20/2015 at 05:22:59 PM
    You just have to pick and angle that is a happy medium. I am not sure what I did with your knife but I would guess something around 18 degrees for both sides. Then if the edge is in the center of the knife everything will come out even. If the edge is not in the center of the knife you will wind up with a wide bevel on one side and a narrow bevel on the other. This is a completely separate problem and needs to be corrected slowly over time. Every time you sharpen the knife you should make two passes on the narrow side for every one pass you make on the wide side. It may take years but the bevels will eventually even out.

  26. Ben Dale - Edge Pro President
    01/20/2015 at 05:29:26 PM
    I always put on a smaller bevel but it is not a micro bevel. The only time I put on a micro bevel is when I use the ceramic hone on a kitchen knife. If you tried a micro bevel on the chisel or draw knife the edge would roll over. I usually go up 2 or 3 degrees from the main bevel and will give a normal width bevel.This keeps the angle very close to the original angle so you will not notice any decline in performance but you will get a slight increase in strength and you will be able to resharpen easily.

  27. Ben Dale - Edge Pro President
    01/20/2015 at 05:35:28 PM
    You would sharpen the swingblade just like any other re-curve knife with the 1/2" stones. If you needed to sharpen it and you did not have the 1/2" stones you could still do it with the 1" stones and get a very good edge. It just would not be as perfect as it would had you used the 1/2"

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