05-23-2017, 10:43 AM
I have pondered the same question.
For the most part, I sharpen at about 18* as a compromise between the higher and lower angles.
The Japanese knives I have (Shun) arrive with 16*, but, over time they end up at around 18*.
From a BESS point of view, I agree with Jan.
From a daily usage point of view, my experience says the higher angles do last a bit longer.
Just my .02.
TW
For the most part, I sharpen at about 18* as a compromise between the higher and lower angles.
The Japanese knives I have (Shun) arrive with 16*, but, over time they end up at around 18*.
From a BESS point of view, I agree with Jan.
From a daily usage point of view, my experience says the higher angles do last a bit longer.
Just my .02.
TW