Chef's Choice 1520 sharpening machine with a sharpening angle of 15º and 20º (UK Plug)

Kitchen knives are roughly divided into two groups: European edge with a cutting angle of about 20º (per side, so a total of 40 °) or Japanese/Asian edge with a cutting angle of approximately 15º (per side, so a total of 30 º). The advantage of the Asian sharpening method is that the edge is thinner and can thus be made sharper. The advantage of the European sharpening method is that the edge is a bit thicker and therefore less sensitive to chipping (breakign off of little bits of steel). In many kitchens, you can find both kinds of knives. Obviously, these knives should be sharpened properly with the matching sharpening angle.