How acute should a kitchen knife be sharpened? The pros and cons of small edge angles – and why CULILUX knives are sharpened at 10–12° per side.

Part 5 of a 5-part series on blade geometry and cutting behavior: Sharpness vs. Cutting Ability: Two Things Easily Confused Why Sharpness Fades, But Cutting Ability Doesn't Micro Bevel Instead of a Full Regrind: How to Preserve Cutting Ability The Shoulder Creep: Why Every Regrind Changes the Blade The Recipe for Cutting Ability in CULILUX Knives By now we know why sharpness fades while cutting ability doesn't (Part 2), how the micro bevel keeps it that way for as long as possible (Part 3),...

Part 4 of a 5-part series on blade geometry and cutting behavior: Sharpness vs. Cutting Ability: Two Things Easily Confused Why Sharpness Fades, But Cutting Ability Doesn't Micro Bevel Instead of a Full Regrind: How to Preserve Cutting Ability The Shoulder Creep: Why Every Regrind Changes the Blade The Recipe for Cutting Ability in CULILUX Knives Last time it became clear: eventually, even the micro bevel isn't enough anymore. Its width has hit its limit, its angle is maxed out — now a new...