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TOPIC: Angle Recommendations for Wusthofs

Angle Recommendations for Wusthofs 1 month 3 weeks ago #18151

  • HodMa1
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Hi I'm a newbie to this forum. I just purchased a Wicked Edge System (Pro-Pac II) so I'm a newbie to WE too. Been wanting the WE for years. Up to now I've used a Norton Tri-Stone, a Sharpmaker, various Flat Stones (oil and water, both), and Steels. So my knives have seen the gambit. Now I'm trying to reprofile my edges. In the kitchen I use mostly Wusthofs, inexpensive and fairly decent because that's what I have now. I figured I'll spend the money on a excellent sharpener and sharpen what I have, instead of buying new knifes.

I used the Wicked Edge, (first knife/first try) on a Wusthof Santuko 7" Hollow Ground reprofiling it to 16 degrees per side. I feel the knife is very sharp for my first try. It cuts food very well now but my knife sticks to the cutting board slowing my knife skills down to a snail's crawl. The blade just won't rock or slide on the cutting board any longer. Any suggestions or insights? Is it the blade, the angle, the cutting board or me? I'm using some sort of plastic and corian boards.

I can't find any Reference Source for Factory Spec Blade Angles for Wusthofs. I emailed Wusthof Customer Service and got no reply. I have 8 Wusthof knives needing reprofiling. (Santuko (2), 6" & 8" Cook, 3" Paring, 4-1/2" Utility, 2 Dreizacks 16cm & 20cm) Any suggestions on what angles to use is apprecicated.
Marc
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18152

  • wickededge
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Welcome to the forum and to Wicked Edge! I'm confident that the reason your knives aren't sliding across the board for you is that your edges are very toothy due to the newness of your diamond plates. As you use the kit more and more, that toothiness will diminish. For now you should spend more time with your higher grit stones, especially your ceramics and also your strops. Using those will refine the edges giving you better performance. Most Wusthofs I've worked with seem to do best at around 20 degrees per side. Having said that, thinning the blade down to 16 degrees per side is a good start because you'll improve cutting peformance. You'll probably find that your edge retention isn't great, so you can start adding micro-bevels until you hit the magic angle that balances performance and edge retention for you and you'll benefit by having thinned the shoulders. Here is an example of what I mean:

You've already re-profiled your Santoku to 16 DPS (degrees per side). Now remount the knife in the same position and set the angle to 17 DPS. Do 10-20 light strokes per side with each side of your ceramic stones. Clean the blade off, lower the angle to 14 DPS and do 20 light strokes per side with each of your strops. Take the knife out and test it out. You'll be well on your way to the kind of experimentation that will allow you to tune your knives to your specific needs. If you find that the edge retention isn't satisfactory, then remount the knife and repeat the procedure, increasing the angle by 1 DPS. Keep repeating this until you are satisfied.
--Clay Allison
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18156

  • razoredgeknives
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^ this is great advise above. Sounds like your edges are very toothy and are biting into your cutting board.
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18162

  • LeoBarr
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How do you mean sticks?
I have a couple of knives which are supremely sharp and they stick into the end grain board I use if I push too hard but I am quite happy with that since on the whole little pressure is needed to cut.
The main knife that does this is an Honyaki Nakira vegetable knife which is around 10˚ per side and finished on a Chosera 10K.
Last Edit: 1 month 3 weeks ago by LeoBarr.
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18163

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I forgot to mention, I did not strop the Santuko. I thought stropping was for when you wanted a mirror looking edge. I didn't realize you should strop an everyday use kitchen knife. I was just excited to use the WE and use the knife sharp; dinner-time. Do you suggest I strop every knife I sharpen?

I'm doing a Forschner 6" boning knife now. I just finished the fine stones. I spent much more time with each stone today. Especially the finer ones. I was reading the paper that came with the strop paste. I may hold off stropping till I can get an alcohol spray bottle. Do you strop first at the same angle you profiled the knife or drop down a couple of degrees as the paper suggests right away for the first strop?

I'm going to remount the Santuko and go back and spend more time with the finer stones before I strop. What does it do when you said to set the angle to 17 dps, as the last step before I strop? Now after reading the strop instruction sheet I see where your suggestion to strop at 14dps comes from.
Thanks for your help,

Marc
Marc
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18164

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It just stays put when I make the first cut down through the veggies. I'm use a sliding, rocking motion say for chopping celery sticks or onions. The knife just grabs the board and won't slide.

Thanks,
Marc
Marc
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18165

  • LeoBarr
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Sounds like the toothy ness is the culprit as other have said also the board may need resurfacing especially if it is synthetic.
still it sounds like you are on the right track !
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18166

  • Geocyclist
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I agree completely with Kyle. I have a Wusthof santuko. Took it first to 15 dps. The edge retention wasn't great, the edge rolled too easily. I resharpened to 20 dps and it does much better. This knife is so thin to begin with I didn't notice much difference. I pro chef might, but not me.

I believe Kyle's advice to strop was to take away some toothiness. With my Wustoffs I do a set of ceramics after the diamonds then done. If your stones are not broken in you will get a more toothy edge.
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Angle Recommendations for Wusthofs 1 month 3 weeks ago #18168

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I'm sitting here reading the forums trying to figure this out. I used the knife to prep dinner. Besides being toothy it feels as though I'm pushing the knife through the food. Not like it's sliding through. Being my first try I'm having to learn what to do and the terminology. Is it possible the blade steel is to thick or wide to support 16dps. Do I have to take this 16dps bevel all the way through the blade metal till it meets the flat of the blade? Right now my 16dps bevel is on top of the old manufacturer's bevel like a second bevel.

Thanks,
Marc
Marc
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Angle Recommendations for Wusthofs 1 month 2 weeks ago #18281

  • Spagery
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My guess is that your angle is too narrow and it makes the blade want slice deep into the board.

I would suggest a wider angle to create a working edge on your kitchen knives. It think it will help the blade to rock on the board instead of trying to slice into it.

18 - 22 degree is recommended for kitchen knives, Maybe try to put a larger angle on one and see how it feels on the board.

The wider angle will also give you the added benefit of durability. An edge that will hold up longer to use in the kitchen.

Or you could switch to a wood or bamboo board instead of the plastic. But stay away from glass of course.
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