Choosing a sharpening angle for carving knives
Written by Mattias Höög · Last updated
Short answer
Most Scandinavian (Scandi) carving knives use a single flat bevel with an included angle of roughly 25–30 degrees, which means about 12.5–15 degrees per side. Lower angles cut wood more easily but are more fragile; higher angles are more durable but need more force.
What the angle means
The sharpening angle is the angle between the bevel and the centre line of the blade. Knife makers often quote the included angle, which is both sides added together. A Scandi grind with 13 degrees per side has an included angle of 26 degrees.
Typical angles by task
These are practical starting points, not strict rules:
- Fine whittling and softwoods (lime/basswood, pine): about 25 degrees included.
- General spoon and green-wood carving (birch, alder): about 25–30 degrees included.
- Hard or dry woods and heavier work: about 30 degrees included, or a slight micro-bevel.
- Chip carving knives: around 25–30 degrees included, with a very polished edge.
Why the Scandi grind is easy to sharpen
On a Scandi grind the bevel runs all the way to the edge. Lay the bevel flat on the stone and you automatically hold the correct angle, so no guide is needed. Keeping the bevel flat is the single most important skill.
Frequently asked questions
- What angle should I sharpen a carving knife at?
- About 25–30 degrees included (12.5–15 degrees per side) is a good general angle for a Scandi carving knife.
- Do I need a sharpening guide for a Scandi knife?
- No. Laying the full flat bevel on the stone sets the angle for you.