Knife Sharpening Angle Guides

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Each block has a precise angle printed on it. Place your guide face up on the sharpening stone, allowing you to read the numbers clearly, then position your knife on top. This will be the exact angle at which you'll sharpen your knife. Keep in mind that this is only meant as a reference point and should not be left on the stone while sharpening. Most Japanese knives leave the factory with a sharp edge of 17 degrees. In contrast, most knives designed for the European or North American market are typically sharpened to a slightly sharper angle of 19-29 degrees. Knives intended for outdoor or camping use can often retain their edge longer when sharpened at an even sharper angle of 22.5 degrees.