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Wusthof Bevel Angles

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  • #19607
    MarcH
    Moderator
    • Topics: 61
    • Replies: 2147

    I don’t believe it but Wusthof Trident of America, Inc. responded to my email request. This is what they sent me:

    Please see below for the sharpening angles for our non-forged knives:

    Santoku – 22 degrees
    Fillet Knife – 27 degrees
    Peeling Knife – 32 degrees
    Paring Knife – 32 degrees
    Kitchen/Utility Knife – 32 degrees
    Carving Knife – 32 degrees
    Steak Knife – 32 degrees
    Cook’s Knife – 28 degrees
    Boning Knife – 40 degrees

    Marc
    (MarcH's Rack-Its)

    #19608
    wickededge
    Keymaster
    • Topics: 122
    • Replies: 2934

    I don’t believe it but Wusthof Trident of America, Inc. responded to my email request. This is what they sent me:

    Please see below for the sharpening angles for our non-forged knives:

    Santoku – 22 degrees
    Fillet Knife – 27 degrees
    Peeling Knife – 32 degrees
    Paring Knife – 32 degrees
    Kitchen/Utility Knife – 32 degrees
    Carving Knife – 32 degrees
    Steak Knife – 32 degrees
    Cook’s Knife – 28 degrees
    Boning Knife – 40 degrees

    These must be included angles.

    -Clay

    #19609
    MarcH
    Moderator
    • Topics: 61
    • Replies: 2147

    I do agree with you. I emailed them back to get that clarified.

    Marc
    (MarcH's Rack-Its)

    #19612
    Geocyclist
    Participant
    • Topics: 25
    • Replies: 524

    Thanks Marc.

    Hard to believe the Santuko is 11 dps. The other seem about right for included angles. I would have figured about 4 to 6 degree more.

    #19613
    Mark76
    Participant
    • Topics: 179
    • Replies: 2760

    Hard to believe the Santuko is 11 dps. The other seem about right for included angles. I would have figured about 4 to 6 degree more.

    Yes, I find these angles difficult to comprehend both when they’re included or per side. A Santoku at 11 dps per side… 22 sounds more appropriate for “normal”, quite soft, German steel. But then, a boning knife at 40 dps wouldn’t cut… But 20 dps seems too low for a boning knife of soft steel…

    Intriguing… I am curious what Wusthoff writes back.

    Molecule Polishing: my blog about sharpening with the Wicked Edge

    #19616
    wickededge
    Keymaster
    • Topics: 122
    • Replies: 2934

    Hard to believe the Santuko is 11 dps. The other seem about right for included angles. I would have figured about 4 to 6 degree more.

    Yes, I find these angles difficult to comprehend both when they’re included or per side. A Santoku at 11 dps per side… 22 sounds more appropriate for “normal”, quite soft, German steel. But then, a boning knife at 40 dps wouldn’t cut… But 20 dps seems too low for a boning knife of soft steel…

    Intriguing… I am curious what Wusthoff writes back.[/quote]

    I’ve been puzzling over the same things. It doesn’t make sense.

    -Clay

    #19618
    MarcH
    Moderator
    • Topics: 61
    • Replies: 2147

    I heard Back from Wusthof.
    They say:
    The degrees that I provided are inclusive, so please divide each in half to determine the degrees per side.

    Marc

    Marc
    (MarcH's Rack-Its)

    #19620
    Mark76
    Participant
    • Topics: 179
    • Replies: 2760

    [Quote]
    The degrees that I provided are inclusive, so please divide each in half to determine the degrees per side. [/quote]

    What Wusthofs are they? Or what steel are they made of?

    I know Zwilling recently introduced a new series, Miyabi, that are way different from their normal series. I forgot what steel these new knives are made of, but iirc it was a very good steel hardened to HRC 64 or so.

    The angles you mention would be more appropriate for such knives. (Although I don’t want a boning knife of HRC 64…)

    Molecule Polishing: my blog about sharpening with the Wicked Edge

    #19621
    MarcH
    Moderator
    • Topics: 61
    • Replies: 2147

    My Wusthofs are mostly Silverpoint Series. I don’t know the steel on them. I also have three Wusthof Dreizack that are labeled X50 Cr Mo 15. The Dreizack I believe were manufactured for the Europe Market. They look like they may be the same steel.

    From the numbers they sent me, it looks like the list is mixed DPS and Inclusive.

    Marc
    (MarcH's Rack-Its)

    #19622
    Mark76
    Participant
    • Topics: 179
    • Replies: 2760

    My Wusthofs are mostly Silverpoint Series. I don’t know the steel on them. I also have three Wusthof Dreizack that are labeled X50 Cr Mo 15. The Dreizack I believe were manufactured for the Europe Market. They look like they may be the same steel.

    I think so. X50CrMo15 is a very normal German steel, usually quite soft, HRC 54 or so. I wouldn’t put an angle lower than 20 degrees per side for the “normal” knives, chef’s knives, Santokus and so on. Probsbly 25 to 30 per side on the boning knife.

    Molecule Polishing: my blog about sharpening with the Wicked Edge

    #19691
    Ziggy
    Participant
    • Topics: 11
    • Replies: 177

    Personally, I am very surprised at these inclusive angles.
    I run them generally in the 20 range per side.

    I sharpen a lot of Wusthofs but they have all been used, even my own.

    Interesting test for the board if anyone has a new one, say a classic, or gets one from a customer, or buys own.

    If anyone gets their mitts on a new one from factory, if they have the chance, drop it in the WEPS and do an angle test.
    Would be interesting to see that we find.
    I’ll try to snag one if I see one on sale …. have too many kitchen knives already but the disease is the disease and if the price is right and can use a new boner …. may grab one myself, or whatever I find cheap shopping.

    Would be curious and helpful to all I’m sure.
    A cook’s/chef’s knife with standard German steel at 14 DPS … my gut says it would cut like a demon, but can’t see that edge lasting. Also would say I’d be weary working it hard.

    Just my 2 cents

    #19695
    Geocyclist
    Participant
    • Topics: 25
    • Replies: 524

    I have a set of Classic Ikon’s. I have sharpened all of them (9″ chef, 6″ santuko, 6″ parking, 4.5″ pairing) so I didn’t record the exact factory angle. Best I can remember they were all around 20 dps give or take 2 degrees. The santuko was less than 20.

    #53370
    Richard
    Participant
    • Topics: 12
    • Replies: 160

    What is everyone’s take on the Sandoku 22 degree inclusive that was suggested years back.  Was there ever a conclusive decision made?  Seems to me that the edge would be  extremely effective when cutting fish and vegetables but you’d have to refrain from most anything else.

    #53373
    Mr.Wizard
    Participant
    • Topics: 5
    • Replies: 181

    Perhaps these are included angles of a secondary bevel upon which a small or micro apex bevel is formed?  That would make sense for machine sharpened knives I think, as in videos I’ve seen there is usually a edge grinding operation, then final sharpening is done separately.

    By edge grinding I mean things like this, but not always hollow.

    • This reply was modified 7 months, 3 weeks ago by Mr.Wizard.
    1 user thanked author for this post.
    #53394
    Richard
    Participant
    • Topics: 12
    • Replies: 160

    Great video, thanks.

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