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
Types of Karma (Jainism) sensations (vedanīya). In other therms these non-harming karmas are: "nāma" (body determining karma), "āyu" (life span determining karma), "gotra" (status determining karma) and "vedanīya" (feeling producing karma) respectively. Different types of karmas thus affect the soul in different ways as per their nature. Each of these types has various sub-types. "Tattvārthasūtra" generally speaks of 148 sub-types of karmas in all. These are: 5 of "jñānavaraṇa", 9 of "darśanavaraṇa", 2 of "vedanīya", 28 of "mohanīya" 4 of "āyuṣka", 93 of "nāma", 2 of "gotra", and 5 of "antarāya". "Ghātiyā karmas" (harming karmas) directly affect the attributes of the soul. These are: