It is our experience that kitchen knives sharpened to 15 to 20 degrees cut very well and are still durable. Most western knives are roughly 20 degrees. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. What bevel are kitchen knives?Ī 17 to 20 degree angle covers most kitchen knives. If you’re concerned about getting more performance from your knife you can fine tune the bevel angle to meet the specific needs of your knife. If properly sharpened, the 20 degree angle will work well for most knives. To make it easy, a 20 degree bevel angle is a good starting point. However if you are interested in venturing into the world of knives for specific styles and love Japanese design then a single bevel knife could be a great choice for you. ![]() If you’re looking for durability, or a general use knife, you would be better off using a double bevel chef’s knife or something similar. If there is one on only one side, then it is a single bevel knife. ![]() A close inspection of a knife will reveal a slight angle/incline on either one or both sides that runs down to the edge. A knife bevel refers to surface that has been ground to form the knife’s edge.
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