Why are there specialized sharpeners for Asian and European kitchen knives?
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).
- Why are there specialized sharpeners for Asian and European kitchen knives?
- Is it better to use a manual or electric knife sharpener?
- Do I need a sharpener if my knife set came with a sharpening steel?
- What is the best manual knife sharpener?
- What is the best electric knife sharpener?
- How much do knife sharpeners cost?
- What is the least expensive type of knife sharpener?