A knife bevel is a method of sharpening a knife blade by creating an angled surface. It is done by using abrasive materials such as stones or files to grind away the metal from one side of the edge, while leaving the other side untouched. This creates a two-sided edge, with both sides angled towards each other in order to create a sharp point and improve the effectiveness and durability of the blade. Different types of knives require different sized bevels, created with different angles.

Why Knife Bevels Matter

A knife bevel is the angle formed between the cutting edge of a blade and its spine. Every type of knife—from kitchen knives to tactical knives—has different bevels due to their intended purpose. Bevels are designed to aid in efficient slicing, cutting and piercing. Generally, bevels can be classified into three types: Single Bevel (Chisel-edge), Double Bevel, and Compound Bevels.

Single Bevel, also known as Chisel-edge, are often found on traditional Japanese knives because it involves grinding one side of the blade at a specific angle. This sharpened edge makes it ideal for precision slicing on fruits, vegetables and fish as well as push cuts like chopping herbs. While this is advantageous for precision work, it provides less tooth which can cause ragged edges compared to double and compound bevels when cutting through tougher materials such as leather or dense cardboard.

Double and Compound Bevels are what you’ll find the most commonly in survival knives and multi-tools such as pocket knives or any folding blade that require versatility in use. The double bevel takes the single chisel edge design but grinds both sides into a symmetrical V shape that increases tooth for faster cuts with less force required from the user. Another form of this is a compound bevel where one side may have sharper angles than the other side due to being deeper down the blade; this allows users to apply enough power with one hand to cut through tougher stuff like thick rope or seatbelt webbing much easier than a single bevel can do by itself.

Types of Bevels

• Full Flat Bevel: This is the most basic bevel, which is simply where two blades of parallel sides meet in forming an angle. It has a simple V shape when viewed from the side.

• Convex Bevel: This type of bevel features a rounded or curved front face suitable for slicing through softer materials like vegetables and fruits. The inner part of the blade may have either a hollowed out or flat section depending on its purpose.

• Chisel Bevel: As its name suggests, this type of bevel resembles the shape of a chisel, with one side flat and one sloped down towards the edge to provide more control when cutting different types of materials.

• Saber Grind/Flat Sabre Bevel: A variation on the original saber grind, this type of grind offers less stability but more control, as it provides multiple edges down one single blade in order to make precise cuts.

• Hollow Ground Bevel: Featuring an angular V-shaped edge, this bevel creates a keen edge that can last longer than other types. This is because it’s also thinner at the apex compared to other grinding methods and requires less frequent sharpening sessions.

• Compound Edge Bevel: This option combines both convex and flat portions of an angled blade in order to create even smoother edges that don’t need frequent sharpening sessions. It can often result in blades that remain sharper for longer periods of time before needing attention from sharpening tools again.

Anatomy of a Bevel

A knife bevel is defined as the area on a blade that has been sharpened, usually at an angle of between seventeen and twenty-five degrees. This helps to create a cutting edge that will perform more effectively and provide better control when cutting.

The major components of a bevel include the following: primary edge, secondary edge, primary angle, secondary angle, verging side, main flat face, and microbevel.

1. Primary Edge: This is the initial shoulder of the bevel where your knife starts its journey in becoming sharpened. Here you will set the base angle for your knife so it can remain throughout the entire beveling process.

2. Secondary Edge: After the primary edge is created this complex angled feature formed by two or more very shallow grinds; it’s used to refine how an edge performs when cutting. By refining the secondary edge shapes you can create results such as changes in cutting angles, chisel & wedging effects and sticky cuts with less resistance – depending on what material you are working with this can help increase overall performance significantly.

3. Primary Angle: The front side of the primary edge should have an included angle between 17-25 degrees depending on what material you are working with – this is where a majority of your control and performance come from according to most knifemakers. A guideline typically followed is 20°-22° angles when dealing with hard materials such as stainless steels while softer materials like carbon or tool steels work best between 17°-19° . This can also change based on personal preference however; if given too much range it won’t create a pointy edge which reduces overall performance dramatically when compared to other angle ranges where more pointiness could usually be achieved with more ease due to higher hardness levels within steel composition(s).

4. Secondary Angle: This part of the blade is responsible for cutting performance after the primary angle has done its job – here different profiles will enable specific benefits such as sharper edges, increased resilience (ability resist dulling quickly), easier sharpening ability after use etc… Generally speaking this area should have less included angle when compared to the primary section either being 0°-15° or 15°-30° ranges but again this all depends upon what kind of work/materials you’ll be dealing with most regularly! Additionally some high end blades may feature precision grinding operations which brings us into our next component — Microbevel(s).

5. Verging Side: In reference to straight blades only but not limited to one particular style – this would refer to whichever side is curving outward away from its opposed counterparts located further back down pasted its central region (also known as ricasso) towards its tip beginning at around 1/3rd width until it reaches approximately half depth depth before going permanently downward/convex in shape again once reaching said portion( —‹which would then again become any supported rear balance) until finally ending up meeting together near either end(see diagram below).

6 Main Flat Face: As mentioned before depending on design certain knives will have both top & bottom faces so sharing similar characteristics yet carrying selective designs that are featured independently from each other creating separate identities within same knife piece allowing for flexibility during sharpening times where user can target preferred orientation quickly thus reducing time consuming tasks associated for maintaining consistent results over duration before needing adjustments done (which also speaks directly into ergonomics since different grip options will now present itself whenever needed).

7 Microbevel : Can be composed as just single but often featuring flatterthanprimaryand secondary anglestype grind while providing additional insulation against dulling goals due disruption created irregular shaped edges being presented against each other instead themselves which happens whenever regular designed ultra sharp points made contact thus wearing off prematurely than intended overall increasing longevity expected from product whose lifespans already shortened from hard usage methods anyway…

Profile of a Bevel

A knife bevel is the angle and surface of the blade’s edge. It plays a crucial role in how the knife works and its balance of strength, sharpness, and durability. There are four common types of bevels; full flat grind, hollow grind, convex grind and scandi grind, each with their own unique shapes and characteristics.

Full Flat Grind (FFG): The Full Flat Grind (FFG) features a straight grinding line that begins at the center or mid-point of the blade and exaggerates up to the cutting edge. This type tends to have a thicker spine near the tang which quickly tapers down to an extremely thin cutting edge. This type of bevel also provides more strength as you work through tougher material due to its full flat surface area.

Hollow Grind: The hollow grind has concave shape along its edge when looked at from side profile view – it’s almost shaped like a “V” where one side is steeper than other. This type typically yields a very sharp knife with incredible slicing capabilities but may lack durability due to its extreme thinness on the cutting edge.

Convex Grind: The convex grind is high along around the edges while having a slight curved shape on both sides leading down near the centers of vertical blades or near spine of larger clipping knives. It will not only provide enhanced strength but also help slim down additional weight on one-hand knives since there won’t be extra metal above cutting surface level at spine area when looking at it from spine view perspective. Furthermore, this type requires less sharpening effort compared to any other common bevel because it maintains well even after rough usage periods without requiring much maintenance unless severe resharpening is needed from time to time as need arises.

Scandi Grind: Scandi grind technology must meets certain strict criteria in order for it to be recognized as genuine Scandi grinding technology; containing specific angles measuring anywhere among 17º – 22º that cut across top corner edges doing so creates extra force during blade penetration without addition wear placed upon blade itself while still keeping it sharp over extended lifespan period if properly maintained per instructions given directly by manufacturer

Shapes of a Bevel

A knife bevel is the angled section of a knife that comes off the edge and creates a sharpness profile to create a cutting edge. The bevel on any knife allows for an efficient slicing motion, allowing some blades to even hold an edge longer than others. Generally speaking, most knives feature a symmetrical double-bevel grind where both sides of the blade are ground down and angled in the same direction from the spine at different heights.

The number and angle of the bevels will vary based on individual use case, ranging from a common double-beveled grind shaped like the diagrams below all the way to complex multiple-beveled grinds for specialized tasks. Some commonly used types of bevel angles include:

+ Zero Degree Bevel | + Forty Five Degree Bevel

/\ | \/
___________/ \_________________|______________________/ \______________

+ Twenty Five Degree Bevel | + Thirty Degree Bevel

/\ | /\

Pros and Cons of Knife Bevels

Flat-Ground Bevel: This bevel is made by grinding the blade on a flat surface in order to create a sharp edge. One of the major benefits of this method is that it allows for the blade to retain its strength due to the even, uniform grind. However, it can be more difficult to sharpen and doesn’t provide as clean of an edge as other bevels.

Hollow-Ground Bevel: This bevel is beneficial because it provides a razor-sharp finish when used correctly. It is also less susceptible to chipping compared to other bevels and it retains an even shape over time. On the downside, hollow-ground blades are delicate and wear down quickly with repeated use.

Chisel-Ground Bevel: Chisel ground blades offer greater accuracy in cutting both surfaces and edges, but they often require more maintenance due to their unique shapeing geometry. Furthermore, since this type of bevel creates only a single cutting face along the full length of the blade, they can produce dangerous corners if not maintained properly.

Scandinavian Grind Bevel: Also known as Scandi Grind or Sabre Grind, this type of bevel has two faces coming together at an angle so that it looks like two wedges merging into one point when viewed from above. This design provides great stability and strength, while allowing minimal material removal during sharpening processes. Despite its strength and simplicity, Scandinavian grind blades tend to lack performance when curved cuts are desired.

Non-Slip Bevels

Non-slip bevels are a type of textured surface with raised edges or grooves that make the surface less slippery when pressure is applied. This can help increase safety, especially in areas like bathrooms, kitchens and work sites where liquids or dirt could make surfaces slippery. Non-slip bevels can also elevate the appearance of any kitchen cutting board.

There are multiple ways to create a non-slip bevel on a knife blade. It will depend on the knife’s blade shape as to what method is used. A flat grinding wheel spin at a high speed against the steel, creating an even finish all the way around the knife’s edge, from point to heel. The second method involves using files and scrapers to create small grooves in the blade. For thicker blades, an angle grinder might be used for creating these grooves. Each method will require several hours of careful craftsmanship and skill in order to produce a uniform finish with enough texture to avoid slipping while cutting food or material.

The advantages of having a textured surface on your knives include increased safety while prepping food or tackling work related tasks and improved aesthetic looks depending on how you decide to spice up your cutlery collection! Additionally, non-slip bevels are easier on both your hands and wrists due to the better grip they provide, which makes cooking more comfortable too!


Step 1: Clean and Dry Your Knife – This is essential to maintain the longevity and cutting performance of your knife. Start by cleaning the blade, handle and edges with warm soapy water and a soft cloth or paper towel. Take special care when wiping down any beveled edges as these should not be buffed out or scraped too hard as this could damage them. Use mineral oil on the handle to keep it looking good while also protecting against rust and corrosion. After rinsing under running water, allow the knife to completely dry before storing.

Step 2: Sharpen the Blade – Regularly sharpen the blade for optimal performance. You can either use a sharpening stone or an electric sharpener if you prefer a faster approach. For bevels, use an angle guide to hold the blade at 20°-25° from each side for better accuracy during honing. Keep moving in one direction along each side of the edge as you apply even pressure so that all areas are sharpened equally until you get back to a straight edge perpendicular to the spine of your knife overall. If a stone is used be sure not to over sharpen it!

Step 3: Polish – To bring out any embedded burrs generated by earlier honing sessions, gently strop your blade using leather or felt material (or both) on both sides of the edge on either end of still-dry stones depending on their grit size. Avoid excessive pressure as this can dull blades instead of polishing them making more honing necessary afterwards.

Step 4: Oil – Gently lubricate both sides of your knives’ blade and bevels periodically with a thin coat of food grade mineral oil which will keep them looking pristine for longer periods should it get used often than usual at home or during camping trips outdoors! You can also opt for traditional waxes like carnauba which is considered highly effective but at a cost–it requires extra time as well since applying with fingers isn’t enough due its lower viscosity level compared to other wax methods such tapping bit into otherwise dry steels using mechanical brushes etcetera…


Knife bevels are an important part of the knife-making process. When considering a new knife, it is important to take into account the bevel for blade sharpness and overall performance. Bevel angles can vary from as little as 8 degrees to as high as 40 degrees. The most common angle is somewhere between 15 and 20 degrees. A convex grind will generally result in a tougher edge while a hollow grind gives an incredibly sharp but fragile edge. Blade materials also play an important role in the overall performance of your knife, as harder materials will require more honing to create a good edge compared to softer materials which may offer greater corrosion resistance or improved toughness. Lastly, bevels should always be maintained regularly with ongoing maintenance like honing and sharpening for best results.