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mknyman said
on 10/17/2009 Holding the knife at a twenty degree angle while sharpening results in a fourty-degree bevel angle (20+20=40). Woodworking tools, for instance, most commonly have a bevel angle somewhere between twenty and thirty degrees. 35 degrees is fine for a cleaver, but common chef's knives should rather be sharpened to a bevel angle of around twenty degrees, which means you should hold the knife in a ten-degree angle while sharpening.