The best knife angle for kitchen knives usually comes down to a discussion between a 15 vs 20 degree knife edge. Sharpening your blade at 15 degrees per side is ideal for creating a thin, razor-sharp ...

Having the right tool for the job is an important lesson in any trade. In the kitchen, that means knives: a paring knife, boning knife, fillet knife, carving knife and, of course, a chef’s knife.

Debates onwhat constitutes a good knife, what's the best knife steel, and how to best sharpen a knife can go on forever. I can't give much insight into Rockwell hardness or knife design histories. But ...