Knife Sharpeners, 20-Degree (Conventional Western)

A sharp knife is a cook’s best friend. If you look closely at the sharpened edge of a blade, called the bevel, it’s shaped like a “V” or a wedge. Traditionally, knives from Western manufacturers featured broader bevels, about 20 degrees wide on either side of the point, while Asian manufacturers ground narrower bevels, typically 10 to 15 degrees wide on either side.

Through two decad... read more