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MAD SHARK 8-Inch Chef Knife Kitchen Knife+Knife Sharpener, 6 Adjustable Sharpening Angle
Knife & Tool Bundles

MAD SHARK 8-Inch Chef Knife Kitchen Knife+Knife Sharpener, 6 Adjustable Sharpening Angle

Part of the MAD SHARK range
$33.26
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Fifteen degrees per side is a fine edge for a Western chef knife, and a fine edge needs a plan behind it. Hence this pairing: the 8-inch EN1.4116 chef blade, hand-sharpened with its geometry tuned through the cutting zone, plus the pull-through sharpener whose dial covers 14 to 24 degrees in six steps. One tool does the cutting, the other restores it when ribeye and raw potato begin to drag.

Spec plate

Knife
8 in. chef, German EN1.4116 steel
Edge
Hand sharpened, 15 degrees per side
Sharpener
6 angles: 14, 16, 18, 20, 22, 24 degrees
Slots
Tungsten coarse, ceramic fine, scissor
Steel
High-carbon, rust resistant, easy to re-sharpen

Anatomy of the tool

Pairing

Fifteen degrees, kept at fifteen

The knife arrives hand-finished at 15 degrees per side, and the dial stops at both 14 and 16. You can bracket the original grind instead of flattening it to whatever angle a fixed-slot tool happens to offer.

Blade

Belly geometry does the cutting

The profile is ground so the belly carries the work, which is where a chef knife actually meets food. Ribeye, raw potato and tomato part rather than tear, and the same blade still trims brisket and carves pork shoulder.

In Use

Onions, radishes, bell pepper ribbons

This is the blade that stays on the board: dicing onions, cubing potatoes, ribboning zucchini and peppers, slicing roast turkey. The high-carbon German steel resists rust through all of it and takes a new edge without complaint.

Angle

Twist the dial, pull forward

Changing the setting is one twist, and the guide on the body suggests which number suits which knife. Draw the blade through heel to tip in a single direction; pulling it back undoes the apex the wheels have just set.

From the sharpening bench

Give the chef knife two forward passes in the ceramic slot after a long prep session instead of one heavy coarse sharpening a season. The edge never gets far enough gone to need the tungsten.

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