Quote:
Originally Posted by sleepless
FYI... Shun's cutting edge is ground to an angle of 16 degrees making them extremely sharp, compare this to the best German knives which are only ground to only 22 degrees... something to think about  |
You better be able to sharpen knives if you get a knife with a 16 degree angle. It will, indeed, be a sharper edge than the 22 degree, but also more fragile and become dull faster.