Sharpening Wusthof Trident Kitchen Knives

mildot326

mildot326

Joined
Jan 2, 2007
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374
So I'd like to tackle my knives using my Wicked Edge, what angle should I be using? what stones should I start with?
There not really dull. I have the Santoku knife was well it came with it's own sharpener from Wusthof? is it a different angle?
Thanks troops!
 
I sharpen my kitchen cutlery to as fine an angle as my GATCO will allow. If you are able to sharpen to your own satisfaction it should be no worry if you notice a decrease in edge holding. Being able to maintain the edge is a big part of that.

If you want to stay at the factory angle try the sharpie trick. Mark just the edge bevel and sharpen. When you are removing all of the sharpie you have matched the angle. Make a note of the angle whether mentally or on paper.

With the GATCO and an edge that is not dull but just needs maintenance I usually go back to the fine or medium stones. Sometimes I go to the extra fine. maybe just to the strop. It kind of depends how well you know your blade, stones, system...

Good Luck.
 
Thanks I was trying to research the angle to start at?
I understand the Sharpie trick and will give it a go.
 
OK, I didn't realize that? What is a good angle to use? I believe on my Hinderer its 20-22 deg
I don't have much info on kitchen knives, What is the CCK small Chinese cleaver sharpened at?
 
Wüsthof used to sharpen at some 17 degree per side. Recently they've changed the Heat Treatment, harden to 58 Rc, and drastically changed geometry. They are said to apply now 13 degree per side. Haven't verified but sounds reasonable to me. I would suggest to build a relief bevel of some 10 degree, and find out which angle suits you.
Btw, I sharpen German and French stainless on a J800 stone, stropping on a 2k. No reason to go any finer.
 
Last edited:
mildot326 said:
OK, I didn't realize that? What is a good angle to use? I believe on my Hinderer its 20-22 deg
I don't have much info on kitchen knives, What is the CCK small Chinese cleaver sharpened at?
Click to expand...

Whatever works for the knife, steel, heat treat, user, and use.

I would start with a bit less than factory and work down from there. As you work down with successive sharpening you should find the blades angle that fits your desired performance and edge holding ability.

Some might try but I do not think I can just say 15° or 11° per side.
 
For kitchen knives there are two primary questions to ask, do you have a wooden or soft plastic cutting board and are you an idiot? If you have a reasonable cutting board and you don't use your knife as a screwdriver or an axe (like some kind of idiot) then you can hardly hone your edge at too acute an angle. It is a lot of work to reprofile edges down below 10 degrees per side. If you treat kitchen knives with care any decent knife should work with its primary honing down in the 10 to 12 degrees per side range. (That also includes chinese "cleavers" which are really just funny shaped knives.) After honing down to 10-12 degrees you lightly finish and maintain your edges with a few very light strokes in the 12 to 15 degrees per side range. Periodically you will need to do a bit more of that primary relief honing. Anyway this will work on meat, fruit and vegetables on a cutting board with maximum efficiency. Who cares what the factory edge came in at. Mostly the factory edge is for idiots who hammer their knives through bone or cut in pans or on plates. When you really do need to chop through bone or maybe frozen foods use a heavy cleaver. For a cleaver you want something more like 15-20 degrees per side and a tough blade alloy. A non-stainless cleaver can be a good idea. Anyway--be sure to always use a cutting board. Buy a bunch of them and threaten to remove all knives from the kitchen if your family keeps cutting on hard surfaces.
 
I have a hard time beleiving a wusthoff can go much less than 15 per side,definately not 11, even with their triple quench ice cryo....marketing bs. You would end up having to use a steel very often, 58 is still not all that hard for a kitchen knife. I would go between 18 per side and see what happens.
 
kalaeb said:
I have a hard time beleiving a wusthoff can go much less than 15 per side,definately not 11, even with their triple quench ice cryo....marketing bs. You would end up having to use a steel very often, 58 is still not all that hard for a kitchen knife. I would go between 18 per side and see what happens.
Click to expand...

^ Agree. Edge is more stable at 15*-18* per side. For more delicate edge, it's reasonable to grind a 12* primary and 0.5mm 15* micro bevel. My relatives were unhappy with me sharpened their knives at 12* per side because of edge roll - hey, I need to experiment & learn somehow. Nowaday, 30* inclusive wusthies serve them well.
 
For Wusthoffs 30 degrees inclusive is probably about where you would want to be. I have a beater 8" Classic chef knife that is out in the block for general use. I've tried shallower angles and edge will only last for a few uses even on my Boos cutting block. Now it is used for general duty and my customs are the ones that I pull out for anything that needs a real sharp edge.
 
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