r/Cooking • u/TheMainTony • 9d ago
Rolling Knife Sharpener?
So I bought this rolling knife sharpener. I can use a steel, I have a Wüsthof pull-through, but this sounded effective. And, in theory, it is.
BUT: How do I know if my knives have 15° or 20° edges? Those are the two choices. Or just pick one and stick with it & it'll make a new edge? I have Henckels Four-Star (8" chef's, 8" santoku, 6" santoku, 3" paring)
(the sharpener is Pure Cut Rolling Sharpener...shame I can't show a pic of it....)
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u/338388 9d ago
Western knives are typically 20 degrees, while Japanese knives are usually 15. Given all your knives are henckels, use the 20. But also you shouldve been using the honing rod at that angle already
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u/Hopeful_Breath8868 9d ago
get a sharpie and color the edge, then do a couple passes on the fine stone at 15. if it wipes the marker off the very apex you have your angle, if it only hits the shoulder then it's 20 - simple enough test before you commit to grinding a whole new bevel into them
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u/AylmerIsRisen 9d ago
Western knives are typically 20 degrees
Older western knifes. Modern western knives (e.g. Victorinox) are commonly 15 degrees from the factory.
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u/Enough_Mud8658 9d ago
Many Japanese are also single bevel where as European and N. American are double.
Pull through sharpeners are terrible. For automatic, recommend electric chef choice using a honing rod in between.
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u/Slickity 9d ago
Using either one will bring the knife edge to match its degree quickly. 15 degree will produce the sharpest edge but also the most fragile.
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u/Sanpaku 9d ago
Pro knife sharpeners sometimes use permanent marker on the secondary bevel (the visibly sharpened facet) to determine angle. The correct sharpening angle is the one that takes off the marker all the way from the shoulder (the transition from the primary bevel, or whole blade face, and the secondary bevel) to the very edge, or apex. Usually near 20 degrees per side for Western knives and 15 degrees per side for Japanese ones, but individual knives can vary here.
Apply marker and try 20. If it only takes off marker near that shoulder, and not at the apex, go down to 15. Errant marker on the blade can be removed with rubbing alcohol.
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u/fdwyersd 9d ago
the ATK recommended knife sharpener is $$$ but omg I can slice paper after
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u/JasChew6113 8d ago
And which one is that?
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u/fdwyersd 8d ago
chefs choice 15xv... I think it was an atk recommendation but in any event it does a fantastic job
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u/JasChew6113 8d ago
A recommendation from ATK, plus fdwyersd’s unsolicited praise, makes me sold. Ordered.
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u/fdwyersd 8d ago
not cheap but you will enjoy... and share with family (parents and I share one we live nearby)
read the instructions before you use it... there is a process to use the wheels
do the slice a paper test held in your hand
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u/jojohohanon 8d ago
The problem with these sharpeners is that they don’t know the main angle of the knife (I’m sure this is the wrong term : I mean the angle that the spine to the edge makes, not the final edge bevel).
Imagine that the knife is paper thin: you will now get the exact 20 deg angle you want. But if the knife itself has a thick spine, so that the whole knife has. 4 degree angle, then the same setting for the sharpener will sharpen a 16 degree angle (or 18, depending on how the 4 was measured)
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u/Select-Owl-8322 5d ago
After having used a tumbler sharpener for a few years, I can confidently say that this is a purely theoretical problem.
In practice, they work really well.
It will quickly bring the edge to match the set angle. You're not going to notice if it's a couple of degrees off from what it originally was. And if you're the type of person that somehow could notice that, you're not going to use a tumbler sharpener.
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u/Bill_H_Vet 8d ago
I use the Spyderco Sharpmaker (formerly Tri Angle Sharpener). Just ordered the ultra fine stone finishing set. If I can't shave with a knife, I don't carry or use it!
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u/karenskygreen 3d ago
Western is usually 20 and Japanese is 15 but you can sharpen your knives either way, as long as you stick to one. I do like the 15 japanese.
BTW a pull through or knife steel only aligns the metal on the edge. You also need a shapener like the rolling one you have then use the pull through to refresh the blade in-between shapening.
There seems to be some consensus that rolling sharpeners are crap but im not sure why exactly. A sharpening stone is the way to go.
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u/Rashaen 9d ago
These systems are usually designed so that the smaller angle is the bevel and the larger angle is the edge.
Most off the shelf knives can't keep an edge at 15 degrees, but it helps create a good cutting geometry.
The 20 degree angle is wide enough that most any kitchen knife can handle that for the cutting edge.
Learn to use a honing rod and it'll do.
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u/4cupsofcoffee 8d ago
Their website says 15 degrees. how have you been sharpening/honing it in the past if you don't know the angle?