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PSA: a guy at the Eugene Saturday Market said my knife sharpening angle was too steep, and he was right
I've been sharpening knives as a hobby for about two years now, mostly for friends and family, and I figured I had the hang of it. Last weekend a vendor at the Eugene Saturday Market watched me work on a paring knife for maybe 30 seconds and asked what angle I was holding, and when I said 25 degrees he just shook his head and said "that's a hatchet, not a kitchen knife." I dropped down to 15 degrees, redid the edge, and it sliced through a tomato under its own weight for the first time. What angle do you all actually settle on for your everyday chef knives, and do you change it for softer steel?
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