Chef'sChoice 1520 knife sharpener with sharpening angle of 15º and 20º

Kitchen knives can be divided into two groups: European with a 20 degree sharpening angle (per side, so 40 in total) or Japanse/Asian with a sharpening angle of approx. 15 degrees (per side, so 30 in total). The advantage of the Asian sharpening method is that the edge is thinner and can therefore be sharpened sharper. The advantage of the European sharpening method is that the edge is a little thicker and therefore less sensitive to chipping. In many kitchens you find both types of knives. Of course these knives need to be sharpened the right way, with the matching sharpening angle.