When sharpening a knife, the angle at which you sharpen it depends on the intended use of the knife and the type of steel its made of. Here are some general guidelines for sharpening angles based on the information from the search results:

For most kitchen knives, pocket knives, and outdoor knives, a sharpening angle of 17 to 20 degrees is recommended. This angle provides a good balance between sharpness and durability, making it suitable for everyday use.

Japanese knives and newer European/American cutlery are often sharpened at a slightly lower angle of 15 to 17 degrees, which results in a very fine and delicate edge. However, this lower angle may sacrifice some durability.

Hunting and pocket knives used for cutting tougher materials are typically sharpened to a recommended angle between 22 and 30 degrees, as they require a more durable edge to withstand the demands of their use.

A 20 degree angle is the most common angle to sharpen a knife and is suitable for many Western knives. When sharpening by hand, a 22.5 degree angle is a good starting point, and folding a piece of paper twice can serve as a guide to finding this angle.

Ultimately, the best angle for sharpening a knife depends on the knifes design, type of use, and steel. Its important to consider the trade-off between sharpness and durability when choosing the sharpening angle for a knife.

In summary, the angle to sharpen a knife varies based on the type of knife and its intended use. Its essential to consider the balance between sharpness and durability when determining the sharpening angle for a knife.