Have you ever taken a closer look at your kitchen knives and wondered the purposes of their different edge styles? Depending on the type of food you’re dealing with, the choice of a bevel knife can greatly affect the final result.
When it comes to a single bevel vs double bevel knife, which knife style should you go after? Whether you cook at home or use knives for restaurant use, this article is a great place to start. We provided a side-by-side comparison between the two down below. You’ll learn all about their different characteristics as well as how to use and maintain them effectively.
In case you don’t know, a knife bevel refers to the edge to the edge of a knife blade. Several types of bevels can be found in different kitchen knives, and a lot of these provide a wide range of usage.
Each one has its own pros and cons, so if you are shopping for bevel knives, it’s important to consider its bevel blade carefully. Blindly purchasing a knife without considering its bevel characteristic can lead to minimal benefits and a waste of money.
Let’s take a look at the differences between a single bevel and the double bevel knife and see which is one can better suit your demands.
Single Bevel vs Double Bevel Knife: Overview
Single Bevel Knife
A single bevel, or a chisel edge, is usually employed on Japanese knives to cut extra thin slices. Only one side of the edge is grounded, while the other is left completely flat. With an angle of about 15 – 25 degrees, single bevel knives are extremely sharp and perfect for precision cuts and delicate slicing. This is more suitable for people with respectable knife skills and is adept at different cutting techniques.
From vegetables to meat, you can cut rather long and continuous slices thin enough to be comparable to paper. Since one side of the single bevel knife edge is flat, this type of bevel knife is available in both left and right-handed versions for people to choose from.
Double Bevel Knife
In a double bevel knife, both sides of its edge are grounded, making this bevel knife more resistant to rolling and cracking. From the outside, its design looks like a large V with a smaller V right on the tip and this is known to be a more Western-style knife. The sharpness of a double bevel knife remains respectable, though it can’t cut as well as single bevel ones.
It’s quite popular for household uses, especially in the hands of peoples with average skill. For regular and simple cutting, double bevel knives present themselves as an effective tool and offer respectable performance. These knives can be used as vegetable knives, and their blade durability makes them suitable for almost anything.
If you can master using a single bevel knife, you can do any knife skill like matchstick cuts and other precision slicing in quick succession at high speed. Without the back bevel, the amount of food that can stick into the knife after cutting is substantially reduced.
Certain knives in this category even have a backside that’s slightly concaved to decrease the food adherence to the bevel knife even further. When it comes to food with an outer shell such as a crab, the honing portion on the knife’s back end can prove to be handy. It results in a lower amount of shell fragments and permits a cleaner cut into the meat, making these knives great as crab knives.
For general uses, a double bevel knife should be able to satisfy all your needs. It’s robust, sharp, and easy to use even by people that never picked up a knife before. You can find this knife in most household kitchens and mid-range restaurants.
With practice, this knife can be used adequately for sophisticated cutting, although it will never deliver the same results as a single bevel knife.
Maintenance and Sharpening
If You Have a Single Bevel Knife
The sharpening of a single bevel knife is relatively simple and easy to execute with whetstones/gritstones/water stones. All you need is a 400-1000 coarse gritstone, a 3000-8000 fine gritstone, and several grits between them. Put the stones into the water for several minutes, then take them out and inspect them. Ensure that they are completely flat before you move on. If you spot any bugle, then deal with it using a stone flattener.
Now, position the knife onto the coarse and medium grit stones, then start sharpening its bevel. Hold the edge at a 30 degrees angle and rub it along the body of the stones.
You should keep repeating this until the wire edge appears across the length of the knife edge. Switch to the next finest stone and remove all the scratches. When by the time you use a grit above 3000, the bevel should have been properly sharpened.
Finally, use the polishing stone to get rid of the wire edge and ensure that both sides of the knife are well-polished. Give the bevel and the flat side seven or eight passes each to finish the process.
If You Have a Double Bevel Knife
The first thing to do is check for nicks on the knife’s edge and remove them with a 400 coarse grit stone. It’s also vital that you decide the correct angle before you attempt to sharpen the knife. If you intend to use it to cut through tough food, it must be sharpened to a stouter angle.
A double bevel knife’s sharpening angle would be between 11.25 degrees and 22.5 degrees in most instances. They will form an initial bevel on the edge with these angles, and then you can move on to 22.5 degrees and 45 degrees accordingly.
Go through a couple of medium grits stones and complete it with fine, finish stones. Afterward, don’t forget to soak the knife in warm water, then dry it completely before use.
That’s all there is to it when it comes to these two different knife styles. It can be difficult to pick a knife if you don’t know much about knife edges and their differences.
After going through this comparison article, you should have a better grasp of these two knives and figure out which is more suitable for your preferences and skill level!
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