How to Assess If Your Brand New Kitchen Knives Are Sharp Enough Out of the Box

If your kitchen knives come from a reputable brand, they are typically sharp enough for most people and most purposes out of the box. For extremely experienced users who have logged thousands of hours of actual use, they might need to adjust the bevel angle for a specific task. However, a big mistake is the belief that a more extreme bevel is “better.” This is simply not the case. The bevel should be chosen based on the type of steel, user discipline level, and the task at hand.

The Bevel Angle Myth

Most manufacturers take all three of these factors into account when choosing the bevel angle. Unfortunately, unscrupulous marketers have tricked the public into thinking that more extreme bevel angles are superior. It's important to understand that the choice of bevel angle is influenced by factors such as the type of steel used, the user's experience, and the purpose of the knife.

Common Knife Uses

For most people, their daily knife use consists of cutting for a few minutes, five days a week. Most knives are used for a wide variety of purposes, and a single knife often serves multiple functions. In such cases, the knives don't typically need to be adjusted to a more extreme bevel angle. The discipline and experience required to benefit from such a change are not generally needed by the average user.

Professional Considerations

Professional chefs and serious enthusiasts might need to adjust their knives for specific tasks, such as the type of steel being used. However, even for professional-grade knives, the bevel is often left open to be adjusted by the chef. This is similar to taking a new boat out on its maiden voyage, where the final adjustments are made by the user.

Some Japanese knives come from manufacturers who leave the final bevel adjustment to the chef. This approach ensures that the knife is tailored to the specific needs of the user. However, other Japanese knives are finished by expert sharpeners to precise specifications, making unnecessary for the user to make further adjustments.

Even chefs who spend years in the kitchen, cutting for five hours a day, may not notice the difference in an extreme bevel. The discipline and experience required to discern such subtle differences are rare and require extensive practice. Therefore, it's important to avoid the misconception that a more extreme bevel is inherently better.

Ultimately, the right bevel angle is one that serves the user's needs without overcomplicating the process. If you're unsure, it's best to trust a reputable brand that carefully balances these factors to create knives that are efficient and effective for most users.