With any given knife, we can only control the angle.
The durability of a knife is dependent on primarily 3 factors the composition of the steel, the heat treating of the steel and angle it is sharpened. The primary reason to sharpen to a higher angle is durability. When we say lower angle, we're generally talking about anything below 20 degrees. Knives that are cutting softer materials or will not be seeing any hard impacts are good candidates for a lower angle. A lower angle will tend to cut with less effort. You can improve the cutting performance of a knife by sharpening it to a lower angle. If you seek a very durable edge, a larger angle is preferred because it can withstand more than the thinner edge of a low bevel angle. The lower the angle the sharper it becomes, but it also becomes less durable and more prone to chipping. Sharpness and durability are the two factors when deciding on a sharpening bevel angle. If you're concerned about getting more performance from your knife you can fine tune the bevel angle to meet the specific needs of your knife. If properly sharpened, the 20 degree angle will work well for most knives. To make it easy, a 20 degree bevel angle is a good starting point. It is probably equally as important as selecting a sharpening stone Selecting an angle is probably one of the easiest steps in sharpening, once you know the basics. Selecting an angle for your knife edge is an important first step in sharpening. Tips for Selecting the Right Bevel Angle Tips for Selecting the Right Angle To Sharpen Your Knives
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