Knife Sharpeners : Question and Answer

A:

Asian knives are generally sharpened at a 30° angle (15° per side), while European knives are sharpened at a 40° angle (20° per side). The difference between Asian and European kitchen knife sharpeners is the sharpening angle. If you sharpen an Asian knife at a 40° angle, you will eventually re-shape the blade to an angle that the knife isn't necessarily designed for. While some users may not notice a difference, experienced knife handlers may detect a slight drag in the blade. Some sharpeners are able to accommodate both Asian and European sharpening angles (ex. Chef's Choice® M1520).