I have two expensive German knives and three cheap American carbon steel knives for my own cooking. I have cheap Chicago cutlery (Chinese) for the untrained barbarians. All get 20 degree edges. One of the Chinese knives came with 20 degrees on one side only, thus it is “twice as sharp” in the sharpened state. It is actually pretty good when sharp but the edge is very fragile. Most good old knives are worn away to nothing - I bought a 10” chef’s knife at a flea market for $4 that is not worn to a nub but appears to be from the late 1800’s. It gets scary sharp and is my daughter’s prize knife. The edge doesn’t roll easily but wears out faster than my German knives. 20 degrees for all.
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