Introduction to Bevel on Knives

A bevel on a knife is an angled shape created when two surfaces of a blade come together and are ground down at an angle. Bevels are typically made to add strength, durability, and aesthetic appeal to the knife, as well as lend to its cutting performance. Bevels can range from flat grinds for shaving sharpness, hollow grinds for slicing accuracy, or compound grinds for a combination of both.

The use of the bevel began thousands of years ago with the early humans who used flaked stone tools to create cuts in their hunt for food. As time progressed and metalworking techniques developed, knives with beveled edges were used extensively by many cultures during the Bronze and Iron ages. Early examples include daggers, swords and hunting weapons all bearing distinct bevels that served specific purposes such as to increase strength or aid cutting performance over different materials.

Today beveling techniques have been around since early human civilization but have since evolved into more specialized techniques like convex-grinding blades (also known as ‘Scandi-grinding’) or curved honed angles which help create specific kinds of cuts unique to that type of blade. With modern technology more intricate designs can now be achieved with industrial robots or CNC machines grinding multiple layers together with extreme precision which help create special mechanical properties in the knife edge which give it superior strength over hand-ground edges.

Types of Bevels on Knives

The knife that you choose to use is likely the single most important tool in your kitchen arsenal. With so many shapes, sizes, and styles on the market, it can be hard to know which one is best for each task. In addition to what type of blade and handle you should choose, another factor you need to consider is how the knife edge is shaped – more specifically, the type of bevel it features.

Bevels refer to the angled grind or taper on either side of a blade’s edge from its spine. Different bevel styles can change how well the knife performs for certain tasks, such as slicing, piercing, dicing or choppin. Common types of bevel may include:

– Single Bevel: Also known as an asymmetrical bevel (or chisel grind) where only one side—the cutting face—is ground and sharpened at an angle compared to the flat spine. This style makes for easy slicing motions but should not come in contact with anything that may chip or dull its edge due to the lack of reinforcement on one side.

– Double Bevel: A symmetrical double bevel knife has both sides sharpened at angles away from its center line—and two distinct edges—allowing it to cut in a alternating back-and-forth pattern making it suitable a wide range of tasks like chopping vegetables and cutting through proteins.

– Compound Bevel: A blend between a single and double bevelled edge. Compound bevelled knives are sharpened with two distinct angles along their edge—for instance 15° on one side and 20°on the flipside—that make them strong yet sharp enough for slicing into tough surfaces like raw fruits and vegetables without dulling quickly.

Ultimately, depending on what tasks you plan perform with your knife, will determine which type of blade profile and bevel proves most beneficial for you.

How to Choose the Right Bevel Angle for Your Knife

When it comes to knives, the bevel is an important factor that helps determine the cutting edge of the knife. A knife is made up of two sides: a dull side, known as the edge line, and a sharp side, which is referred to as the bevel. The bevel angle, also known as the blade angle or blade taper, determines how sharp or acute (sharp) your knife will be when it’s in use.

When deciding what angle to choose for your bevel, take into consideration what type of cutting and slicing you plan to do with the knife. Generally speaking, a shallow bevel angle of 10-15 degrees is best suited for filleting where precise cuts are required. A slightly steeper bevel angle of 15-25 degrees works well for slicing vegetables and steaks. For tough jobs such as chopping wood, you’ll want to go with a much steeper angle of 30-45 degrees as this will maximize toughness and strength.

The material that your knife’s blade is made from can also play a role in selecting your bevel angle. Stiffer metals such stainless steel generally require greater angles, while softer metals such as aluminum may require shallower angles to achieve desired results. Additionally, if you plan on sharpening your own blades at home instead of having them professionally honed or professionally ground down by someone else; consider investing in a grit wheel that can vary its grit size depending on if you are doing coarse grinding or fine grinding/honing on your blades’ cutting edge. Lastly, it is worth noting that different shapes and grinds on knives such as convexing or hollow grinding may affect the way the blade performs when cutting material; so take this into account when examining different knives & their characteristics before making any decisions regarding the right bevel angle for you!

Benefits and Advantages of Using a Beveled Edge on Your Knife

A beveled edge on a knife can help make food preparation much easier. It provides a sharper cutting angle that can take less effort to cut easily through food items. The beveled edge can also help protect the blade of your knife from blunt forces by providing a greater surface area for distributing the pressure of cutting. This added protection helps prevent dents and scratches on the blade, helping to improve its performance and overall lifespan. Additionally, due to its increased agility, a beveled edge makes it easier to maneuver around tough corners on food items like vegetables or breads. Furthermore, it allows you to apply more precise amounts of pressure when slicing so that you get consistent results each time.

Sharpening and Upkeep Strategies for Knives with Bevels

Sharpening and upkeep of knives with bevels is easy if the proper techniques are used. First, it’s important to make sure that the knife is secure in a sharpening jig or vise. If you have a honing steel, you can use it to finish the edge of the blade. Begin by securing a sharpening stone against the beveled edge of the knife blade. With light pressure and short strokes, sharpen each side of the blade evenly until it reaches the desired degree of sharpness. To maintain your blade’s beveled edge, use an extra-fine-grade polishing stone with very light pressure and gentle strokes while holding it to one side at an angle on either side of the blade bevel—this will give your edge a noticeably cleaner look and sharpen any dull areas on your blade. You may also choose to apply honing oil or paste depending on what type of finish you would like for your knife; this will help protect against premature dullness. Finally, store your knives in a clean and dry location away from high moisture levels so that corrosion can be avoided.

DIY Bevel

1. Start by securely clamping the knife blade in a vise.

2. Decide on the angle you would like to bevel the knife at and mark it with a pencil on either side of the blade’s cutting edge.

3. Using a grinding wheel, carefully sharpen the edge according to your marked angles until smooth and even.

4. To refine the shape and finish of your bevel, use paper or cloth-backed abrasive sheets to further sharpen both sides of the blade’s cutting edge. This will help create an even smoother finish.

5. Continue smoothing out any rough edges using fine grit sandpaper until you have achieved the desired sharpness and edge angle of your beveled edges.

6. Inspect your work, making sure there are no burrs along any of the bevels before concluding your DIY project is complete!

Bevel in Action

Straight Bevel: A straight bevel is the most traditional type of bevel found on kitchen knives. Its short angle makes it great for general-purpose cutting, slicing, mincing, and dicing. The blade can also be sharpened relatively quickly when compared to other types of bevels.

Hollow Ground Bevel: This bevel is created with a combination of convex and concave angles that create a unique “V” shape when viewed from the side. Hollow ground blades are great for precise cutting tasks since they have minimal drag when slicing through food.

Double Bevel: A double bevel is simply two straight bevels in different directions which increases the surface area on both sides of the blade making it easier to put an even edge on it. Double bevel edges are great for everyday food prep so long as you don’t expect them to hold a super-sharp edge for extended periods of time.

Compound Bevel: A compound or chisel bevel has both a hollow ground edge and an additional secondary micro-bevel which makes it considerably sharper than single or straight blade edges but also more fragile in terms of overall durability over time. Compound edges are usually found on speciality kitchen knives such as deba or usuba blades where precision and performance play a major role in the cooking experience.

Benefits of Different Bevel Styles for Different Knife Uses

The bevel is the angled part of a knife’s edge. Different bevel styles offer different benefits that make certain tasks easier and offering better performance on certain types of material. A double bevel, or V-shaped angle between two sharpened sides, is best for general use knives because it offers great control combined with long edge retention. A wide single flat grind is recommended for heavy duty cutting. The single side helps slicing through tough fibers, while preventing overall blade thinning due to repeated contact with abrasive surfaces like bones and hard plastics. Needlepoint or Chisel Bevels are preferred when extra sharpness and thinness are needed; they simplify honing and prevent rocking while making controlled cuts into delicate surfaces like paper and skin. convex bevels provide increased durability to the edge by stopping the blade from rolling too easily; they also require less frequent honing than more delicate edges. High Hollow Grinds enable large food products to be sliced easily, along with offering good release when dealing with fatty materials.


Beveling a knife is an important step in creating a better edge for the blade. Beveling removes burrs, evens out imperfections, and adds a more professional look. This process will also help to improve the sharpness of the blade’s edge and reduce premature dulling of it. Additionally, beveling can smoothen a serrated knife’s teeth, making it much easier to cut through materials like wood or plastic. The angle of the bevel is also important to consider as this influences whether your blade will have a more slicing or chopping oriented design. All these features, combined with proper maintenance and care, make beveling an ideal way to create a better quality edge for your knife that will last longer and perform better than ever before.