What edge angles to use is really subjective, because it is really a matter of personal preferences. The steeper angle the sharper edge, but it will also be more fragile. There is a few other things to take in to consideration though; how will the knife be used, the quality of the steel and blade thickness.
Western kitchen knives are traditionally of softer steel and take an edge angle of 19–23°, while Japanese kitchen knives are traditionally of harder steel and take an edge angle of 13–18°
Here are some rough guide lines, for what edge angle to use:
Thin flexible high quality slicing knives; thin fillet knives and roaster slicers that seldom touches the cutting board 13°
Thin high quality kitchen knives, that gets light use like slicing fish, meat and tomatoes and that needs to be extremely sharp 15°
Medium and heavy duty kitchen knives 18°- 23°
Very thick blades like cleavers 25°- 30°
Small thin pocket knives 20°
Medium pocket knives 23°
Big thick pocket knives 25°
Thin hunting knives 20°
Hunting knives 23°
Heavy duty hunting, camping and utility knives 25°- 30°
Magnus Pettersson hand sharpener, now serving the whole Westside with free pickup and delivery: Santa Monica, Brentwood, Pacific Palisades, Venice, Marina Del Rey, Culver City and West LA.
For free pickup and delivery on the Westside, call/txt 310-486-6068 or email.