What angle should I sharpen a chef's knife?

Most Western chef's knives perform well around 15–20° per side (30–40° inclusive). Japanese gyutos may go finer depending on steel and use.

How do I measure bevel height and thickness?

Measure from the very edge to the top of the polished bevel (height), and the thickness at that top point. Use calipers for best accuracy.

What is an inclusive angle?

Inclusive angle is the total apex angle (both sides combined). A 15° per‑side edge has a 30° inclusive angle.

Single vs. double bevel — which should I use?

Most Western knives are double bevel; traditional Japanese single‑bevel knives excel at specialized tasks. Use what matches your knife’s grind.

KNIFYS

Knife Edge Angle Calculator

Find the angle that keeps your knife sharper longer.

Enter your bevel height and thickness at the top of the bevel to compute the sharpening angle per side and the inclusive angle. Toggle single or double bevel.

This calculator converts bevel measurements into precise per‑side and inclusive angles. Consistent angles make sharpening more repeatable and improve edge life. Use a reliable reference (calipers/ruler) and a stable jig or practiced freehand technique to hit your target.

Continue with the Grit Progression Planner to plan stones and strokes, browse sharpening accessories, or explore steels in the Steel Explorer to understand how hardness and composition affect angle choices.

Bevel height (mm)Thickness at top of bevel (mm)Single bevel (yanagiba, usuba, etc.)

Knife type (guidance)

// Results

Per‑side angle: 4.8°

Inclusive angle: 9.5°

Recommended for Chef (Western): 15–20° per side (30–40° inclusive)

Tip: Harder steels and light cutting can tolerate finer angles; heavy chopping favors larger inclusive angles.

// Bottom‑Funnel Picks

Buy Whetstone 1000/6000 (Under $100)Shop Chef Knives (Best Sellers)

// Angle Guidance by Knife Type

Type	Per‑side	Inclusive
Chef (Western)	15–20° (mid 17.5°)	30–40°
Gyuto (Japanese Chef)	12–15° (mid 13.5°)	24–30°
Santoku	12–18° (mid 15°)	24–36°
Nakiri	12–18° (mid 15°)	24–36°
Paring	15–20° (mid 17.5°)	30–40°
Boning / Butcher	18–22° (mid 20°)	36–44°
Cleaver	20–25° (mid 22.5°)	40–50°
EDC / Pocket	17–22° (mid 19.5°)	34–44°
Fillet	12–17° (mid 14.5°)	24–34°

// Embed This Calculator

<script src="/embed/angle.js" data-theme="light" data-height="560" data-units="mm" data-h="3" data-t="0.5" data-single="0" data-type="chef"></script>

You can set base, theme, height, and other data‑attributes as needed.

Keep edges longer — get the 1000/6000 whetstone

// How to measure

Measure from the cutting edge to the top of the polished bevel (bevel height).
Measure the blade thickness at the top of that bevel.
Enter both values and choose single vs. double bevel.

// FAQs

What angle should I sharpen a chef's knife?
Most Western chef's knives perform well around 15–20° per side (30–40° inclusive). Japanese gyutos may go finer depending on steel and use.
How do I measure bevel height and thickness?
Measure from the very edge to the top of the polished bevel (height), and the thickness at that top point. Use calipers for best accuracy.
What is an inclusive angle?
Inclusive angle is the total apex angle (both sides combined). A 15° per‑side edge has a 30° inclusive angle.
Single vs. double bevel — which should I use?
Most Western knives are double bevel; traditional Japanese single‑bevel knives excel at specialized tasks. Use what matches your knife’s grind.