Finding the correct sharpening angle can be challenging when sharpening by hand. Japanese kitchen knives typically have an edge angle of 12–15 degrees.

To start, it's recommended to use a Minosharp angle guide until you develop a good feel for the right angle. The guide clips onto the knife blade and holds it at approximately a 15-degree angle.

The larger guide is suited for wider blades (4–5 cm), while the smaller one fits knives with narrower blades.