A sharp butcher knife is a joy to use. It glides through meat with ease and makes your work safer and more fun. But do you know the right angle to sharpen it? This simple detail makes a huge difference in how well your knife works.
In this guide, I’ll share what I’ve learned about the best angle to sharpen a butcher knife. I’ll show you how to get a razor-sharp edge that lasts.
Why Angle Matters When Sharpening
When we talk about sharpening angles, we mean the angle between the knife blade and the whetstone. This angle shapes the bevel – the sloped part that forms the cutting edge.
Think of it this way: a smaller angle (like 10 degrees) makes a very sharp but weak edge. A larger angle (like 30 degrees) makes a stronger but less sharp edge.
For butcher knives, we need to find the sweet spot. Too sharp, and the edge will dull quickly when cutting through meat and bone. Too dull, and you’ll need to use more force, which can be risky.
The Perfect Angle for Your Butcher Knife
For most butcher knives, the best sharpening angle is between 17 and 20 degrees per side. This range gives you:
- Enough sharpness to cut meat cleanly
- Good edge strength for tougher cuts
- Better edge life between sharpenings
Your chef knife might use a 15-degree angle, but butcher knives need that extra strength. If you work with a lot of bones or frozen meat, you might even go up to 22 degrees.
Essential Tools for Perfect Angle Sharpening
To keep your angle steady while sharpening, you’ll need the right tools:
1. Quality Whetstones
A good whetstone is my top pick for knife sharpening. Get at least two grits:
- Coarse (around 1000 grit) for fixing dull knives
- Fine (4000-6000 grit) for polishing the edge
2. Angle Guides
An angle guide is a small tool that clips to your knife and helps you maintain the right angle. These are perfect when you’re learning to sharpen. They take the guesswork out of finding 17 or 20 degrees.
3. Sharpening Steel
A sharpening steel doesn’t actually sharpen your knife. Instead, it helps align the edge between full sharpenings. Use it before each use by holding it at the same angle as you sharpened the knife.
4. Scrap Paper
The simplest test for knife sharpness is to see if it will slice paper. A truly sharp knife will cut paper cleanly with no tearing.
Step-by-Step: Sharpening at the Right Angle
Follow these steps to get the perfect edge on your butcher knife:
- Find your angle: If you don’t have an angle guide, try the coin trick. A U.S. quarter is about 1.75mm thick. Place it under the spine of your knife when the edge is on the stone. This will give you roughly a 17-degree angle.
- Start with the coarse stone: Wet your stone as directed. Hold the knife at your chosen angle (17-20 degrees). Pull the knife across the stone in a sweeping motion, keeping the angle steady. Do 10 strokes on each side.
- Feel for the burr: Run your finger carefully across (not along) the edge. When you feel a slight ridge (burr) along the entire edge, it’s time to switch sides.
- Move to the fine stone: Repeat the process on your finer stone. This polishes the edge to increase sharpness.
- Test the edge: Try slicing paper. A sharp knife will cut it smoothly. If it tears or catches, go back to step 2.
Common Angle Mistakes to Avoid
These mistakes can ruin your knife edge:
- Changing angles during sharpening creates a rounded edge that won’t cut well
- Using an angle that’s too steep (over 25 degrees) makes a butcher knife work too hard
- Using an angle that’s too shallow (under 15 degrees) creates an edge that chips easily
- Forgetting to hone between sharpenings with a sharpening steel
Real-World Tips From Experience
After sharpening many kitchen knives, I’ve found these tips help get the best results:
- Mark your blade with a marker before sharpening. When the mark is gone, you know you’ve hit the whole bevel.
- Always sharpen in good light so you can see what you’re doing.
- Use a clean stone – metal particles can scratch your blade.
- Go slowly, especially if you’re new to sharpening.
Maintaining Your Sharp Edge
Once you have a perfect edge, keep it sharp with these habits:
- Use a sharpening steel before each use. Hold it at the same angle you sharpened the knife (17-20 degrees).
- Store your knife in a block, on a magnetic strip, or with an edge guard. Never toss it in a drawer with other tools.
- Cut on proper surfaces like wood or plastic cutting boards. Glass, metal, or stone surfaces will dull your edge quickly.
- Resharpen at the first sign of dullness. Don’t wait until the knife is very dull – that makes sharpening harder.
When to Change Your Sharpening Angle
There are times when you might want to adjust your angle:
- If you cut a lot of tough, fibrous meats, try a 20-degree angle for more strength.
- For precise trimming work, a 17-degree angle gives better control.
- If your knife chips often, increase your angle by 2-3 degrees.
Putting It All Together
The best angle to sharpen your butcher knife is between 17 and 20 degrees. This gives you a good mix of sharpness and strength. Use an angle guide when starting out to help build muscle memory for this angle.
With a good whetstone, the right angle, and some practice, you’ll get a knife edge that makes butchering a pleasure rather than a chore.
Remember that consistency matters more than precision. Being at exactly 18.5 degrees isn’t as important as keeping the same angle throughout your sharpening session.
Start with these tips, and soon you’ll be sharpening your butcher knife like a pro. Your knife will thank you with years of sharp, reliable service in the kitchen.