At what angle should I sharpen this knife?

[PGH_RAM]

I have a Work Sharp Ken Onion sharpener that I use for my knives and cleaver, and for the kitchen/butchering knives I generally use a 20 degree angle. My wife bought this Chinese style knife after my last sharpening spree, and I've never used it until today. It is dull as dirt. At what angle do you think I should sharpen this thing? It's not a cleaver, but it's also not a standard Western knife. Your thoughts?

[RonB]

Are you considering chopping bones with it? If so, you will want a steeper angle. 20° would be minimum, but 25° would better help prevent chipping when chopping bone.

[Mosca]

That’s an Asian vegetable cleaver. 15° per side, for a total of 30°.

[texastweeter]

I use same sharpener. For a Chinese veg cleaver that will never touch anything hard, 15°.

[PipsBBQ]

No need to sharpen it. Just swing harder...

[bbqLuv]

DITTO---Give it a whack!

[Kascon11]

I would contact the manufacture (I think this is your knife) https://www.dexterrussellcutlery.com...fe-8110-s5198/
and ask them. They state on the description "Unique edge geometry for long lasting, easily restored performance"

Looks like a cool knife, veggies beware!

[surfdog]

Seeing as it’s an Asian style knife…I think 15° is a safe bet.
Just don’t try to whack any bones with that, or you’ll most likely chip it. But for veg, 15° should be fine.

[Mosca]

It took a while to find this:



I suppose all DR knives are 15°. I know Zwilling/Henckel used to be 20°, but they went to 15° about 20 years ago.

[PGH_RAM]

Excellent sleuthing! Thanks!

[texastweeter]

I regrind all my German knives to 20° and Asian to 15° (unless it's a single bevel)

[briano52]

That knife has Japanese characters and an Asian shape but it is pure Dexter soft steel. It will not work for long with a 15 degree edge like on hard steel Asian knives. And it appears to be a chopper. Therefore, a more obtuse angle is needed. Like 20 degrees or more. Put a 20 degree angle on it and chop away!

I don't mean to denigrate Dexter. They are a workhorse in the culinary industry. I have several. I just meant to say that they work best with a greater edge angle than do Japanese thin edge knives. In fact, Dexter knives are a great bargain and deliver good performance. They also benefit from frequent honing to keep the edges straight between full on sharpening.