Angle Recommendations for Wusthofs

[Spagery]

For comparison, I put the two test knives back to the 800 / 1000 paddles.

This is the Trailing Edge:

And this is the Leading Edge:

The darker line along the backside of the bevel on the leading edge is metal. On the trailing edge you can see grooves or scratches where its hollowed out.

[Bill]

I’d like too add my 2 cents to the original question. I agree the angle is to steep for the steel. But if you are not a trained chef I suggest you do what I tell all my customers. Go to You Tube and watch some vids for Chef Knife Skills and retrain yourself to use a knife properly. It makes a big difference.

[Author]

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