European ground blades usually have a sharpening angle of 20 degrees per side. This means that they have a much sharper cut than unsharpened knives and therefore cut much easier and faster. European knives can be recognized by the typical thickening of the blade and the handle. This is also called the 'crop'. The crop protects the fingers so that you cut your vegetables safely. The relatively soft steel makes it easy to turn on a European ground knife. For this you use a traditional sharpening steel; a ceramic sharpening steel is not necessary.