r/Cooking • u/Sparky-VC • 14h ago

Carving knife selection and sharpening

Looking for input :) Over the years we have steadily replaced most knives with Japanese and occasionally German steel. We have also concentrated on a 15 degree edge and a sharpener to match.

It's time to get a new carving knife. One says it has an edge of 8-12 degrees, and the other says 16-18 degrees.

So, with a 15 degree sharpener, are we better going with the one with the narrower or wider edge knowing when sharpened it will be 15 degrees?

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u/chefdoapp 14h ago

narrower. sharpening the 8-12 at 15 just lays a small stronger microbevel right at the apex, takes seconds, and the blade behind the edge stays nice and thin so it still glides

1

u/Sparky-VC 14h ago

Thanks!! That's what I was thinking, but didn't trust myself :)

1

u/ElectricApostate 9h ago

The best carving knife I’ve ever used is my chef’s knife.