what angle is the blade for sharpening? 15 degrees or 20 degrees?
1742185
From what I could roughly measure (caliper and trigonometry), the original edge relief ("back bevel") is around 14 degrees in mine, and the blade is quite thin already at the start of the relief (0.44mm), so it is easy to go without a bevel+back bevel and sharpen at 15. You can however work with a microbevel at 20, quickly retouching between resharpenings.
1742186
15 degrees. You should also straighten the edge at 15 degrees with a steel, but don't straighten it unless you can tell that the edge needs it. I do this by running my finger along each side of the knife edge to tell whether it's rough or smooth. If you are taking the knife out for sharpening, be sure the person understands. It will be a long time until this knife needs to be sharpened if you used the right kind of board. You can learn to care for your knives, even to the point of sharpening, yourself if you have the equipment. I haven't had to have my Victorinox knives sharpened yet, but I have straightened the edges. Recently, I cut my finger on the 10" knife. It was the first time in 40 years I've cut myself on a chef's knife. It was a small cut, but it bled. I never felt it, and it never hurt while it healed. I would have died with a paper cut, so I took this as a testament to a very good knife. I will be very careful that it's sharpened to 15 degrees, though, when I get it sharpened. I have bought 4 Victorinox knives altogether, and the 10" chef's knife is the best knife in the drawer.
1476008
MAC sells a sharpening tool for use on their knives and the website says 15 degrees.
234237
I'll answer your second question first. Yes. I use it maybe every 2nd or 3rd time I use the knife. Just a few light strokes is all it takes and there is hardly any steel removed. As for your first question its not so easy. I looked into some Global Knives and it looks like they are sharpened to a 12.5 degree bevel. This sharpener is set to a 15 degree angle. Your first time using it, you will have to use lots and lots of strokes on the 1 slot to essentially grind away your 12.5 degree edge and create a 15 degree one. Its what I did going from a 22.5 degree angle on my knives to the 15 created by this. It won't "hurt" your knife so much as change it. Although I suspect you would be hard pressed to notice a 2.5 degree change in the cutting angle.
512678
According to the manufacturer, my favorite Victorinox Chef knives have a 15° edge (sharpen in slot 1), and their boning knives 20° (sharpen in slot 2). It's good I asked, or I would do it wrong!
379311
It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice would be great too but it's expensive. It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice... » Read More It's per side, not together. 20 degrees from vertical. Most American knives are 20 degrees. I think all Asian knives are 15 degree's from vertical. The steel in lot's of American knives isn't made to be that fine an edge. Benefits to both. My favorite chef's knife is an 8" Forschner with the fibrox handle. I also use a Mac santoku that's really great too. It's a 7 1/2" I believe. Both are sharpened at 15 degree's. I have both sharpeners. I like these manual sharpeners. Easy to use and can keep after the blades to keep them sharp. I'm sure an electric Chef's Choice would be great too but it's expensive. « Show Less
2179210
Exact angle unknown, but it puts a good sharp edge on quick, stainlees or carbon steel. I prefer a larger stone to work out nicks or work up an edge, but this works suprisingly well for maintaining an edge. EZ for beginners to use.
512679
Kitchen and sports knives with 20 degree angle start with Stage 2 sharpening then finish in Stage 3 honing. Santoku and other 15 degree edge angles start with Stage 1 sharpening and finish with Stage 3 honing .
1087284
Don't use guide, it will scratch knife's finish. Just use your hand keep 15 degree angle.
2198862
I no longer have the wedge to measure it, but my memory says it was around 20-25 degree angle. Hope that helps!
1683646
I had no idea what we were referring to until I saw one other answer. There are 2 angles to be had with this sharpener as stated: 118 and 135.
1205002
As this sharpener in the first stage can take a 20 degree angle knife and shift it to 15 degrees, when you do that it is working but does not bog down. Once you do this or started with a 15 degree edge, it does not hardly know a knife is there. Wattage says 125W on the name plate looked at my Model 110 and it says 75W. I use my 110 first stage on Cleavers and it has no problem either.
70775
I use a Spyderco Tri-Angle for serrated blades. You can sharpen them at 15 or 20 degrees. Spyderco Tri-Angle Sharpmaker Knife Sharpener 204MF
2037215
I cannot answer "why," as I didn't engineer the product, however the unit does up to 30 degrees per side. This will get you to 60 degrees inclusive which is about as high as I can think of going for any blade. It could be that the older unit listed it's angles as inclusive so, for example, if you were in the 40 degree guide, you were really sharpening to 20 degrees per side. Hope that helps.
1510693
It's really meant for knives with 15 degree angle. Most regular knives are sharpened to a larger angle. I've used it on some "regular knives" with very thin blades and it seems to work.
1308265
Not sure about the edge angle, but Amazon offers several sharpeners for ceramic knives. Check out the battery operated one by Kyocera, which will sharpen the knife to a 35 degree angle.
510544
The angles are 22 degrees and the machine will automatically position your knife in that angle. I have a Shun knife and it works fine for me. I not only have the Chef's Choice for myself but have given it as gifts and everyone that I have given it to is very satisfied. Good luck!
1920969
This sharpener will not work for 15 degree Asian blades. The sharpening wheels cannot be adjusted.