Sharpening to the ideal angle. Very sharp knives sharpen at about 10 dps (degrees per side) (which implies that the knife's edge has an included angle of 20-degrees). Generally speaking, razors, paring knives, and fillet knives should be the sharpest knives at an angle of 12° – 18°. Most kitchen knives, like utility/slicing knives, chef’s knives, boning knives, carving knives, should be sharpened to 15° – 25°. The exceptions are Japanese style knives that are usually sharpened to 14° – 16° depending on the knife maker. Japanese style knives utilize a much harder steel, and are therefore more brittle than their
Deba Ray College, Bhubaneswar institution. The college was later shifted to its own building, situated on 5 acres of land. The college has been named after its founder, Dr Deba Ray, who established this institution with the co-operation of a few local enthusiasts as part of fulfilling his dreams as a child. Dr Deba Ray hales from a rural remote village, Mohanpur, which is under the undivided Cuttack district of Odisha, at the border of Jajpur and Kendrapara, where there was not even a primary school in the past, which forced young Ray to seek education in distant places while staying in hostels when