The sharpened edge of a knife, known as the bevel, is what gives the knife its distinctive cutting ability. To achieve this, the blade of a double-bevel knife is tapered from the spine to the cutting edge on both sides. Only one side of the blade, the bevel, is tapered. It’s flat or slightly concave on the reverse. Strength and versatility feature the double bevel. Cutting with a single bevel is more sensitive and requires less strength.
One of the simpler facets of knife design is the many bevels that may be seen on knives. When it comes to knives, what is the point of having only one bevel, and are there any benefits to having a single bevel as opposed to a double one? We’ll break down the differences between these two knife bevels, explaining the thinking behind each style and pointing out whether or not it benefits the user.
WHAT IS A BEVEL KNIFE?
The edge of a knife is formed by grinding a flat surface called the bevel. If you examine the knife’s blade carefully, you’ll see a little slope on either side.
The edge of the knife, often known as the “bevel,” is an important part of the blade. A knife is said to have “double bevel” if it is angled on both the cutting edge and the handle.
Single bevel knives have a single inclination on the blade. Single bevels often fall into one of two categories: right-handed and left-handed.
The blade’s bevel is readily honed to a multitude of various angles. A narrower angle is needed to create a razor-sharp blade. The sharper the blade, the narrower the blade’s angle.
WHAT IS A SINGLE BEVEL KNIFE?
Single-bevel knives, often known as “chisel edge blades,” are widely associated with Japanese culture because of the popularity of the Japanese knife.
Cutting meat, vegetables, and cheese into thin slices requires the use of blades, which are standard equipment in practically every kitchen and restaurant. One edge of a single-bevel knife is grounded, while the other edge is flat and at the top.
The blades are incredibly sharp and the knife has an angle of around 12 to 15 degrees, making short work of any culinary duty. In addition, those who have mastered the art of cutting with knives will find that single bevel blades are ideal.
Vegetables and meat may be sliced as thinly as paper with the assistance of a single bevel knife, but it’s important to follow all of the proper safety precautions before you begin.
The nicest aspect of the blade is that it can be used comfortably by anybody, regardless of hand preference, thanks to the fact that it is grounded on one side.
WHAT IS A DOUBLE BEVEL KNIFE?
Double bevel knives, also known as “double edge bevels,” have both sides of the blade grounded, which makes them more resistant to breaking and rolling.
The blade is western-style, with a sharp point and a V-shaped tip. Double bevel knives have blades that are just as sharp, if not sharper, than those of single bevel knives.
When making sushi or peeling lengthy veggies, the double bevel knife is indispensable. Blades like this have many potential applications.
The double bevel knife’s greatest asset is that it requires no particular training or expertise to master. A double bevel knife is exceedingly sharp, therefore use caution while using one.
SINGLE BEVEL VS DOUBLE BEVEL KNIFE: WHAT IS THE DIFFERENCE?
The angle at which the blades have been grounded is one of many distinctions between a single bevel and a double bevel knife since the single blades are significantly more grounded than a double bevel knife.
Since various angles give varying cutting edge properties, the angle of the bevel is often chosen with the blade’s intended use in mind. You may have a look at the illustration below to better understand the many sorts of knife bevels and how the blades truly appear.
SINGLE BEVEL KNIVES
When compared to knives with a double bevel, those with a single bevel are far less popular in the typical home kitchen. The majority of professional kitchens are equipped with a variety of single-bevel knives, each of which is designed to perform a particular function in the kitchen.
The majority of residential kitchens would only contain a few single-bevel knives, and the double-bevel knife would be the more popular option due to its versatility, longevity, and increased resistance to wear and tear. It’s possible that many household kitchens don’t have any knives with a single bevel.
This is mostly due to the fact that a knife with a double bevel can do the vast majority of activities in a home kitchen that a knife with a single bevel can perform. Simply said, it does not do the task in the same tidier or cleaner manner.
This is why single-bevel knives are more typically seen in professional kitchens, which are expected to do both precise and ornamental knife work as part of their day-to-day food preparation.
Use with a single bevel and a single orientation
Due to the unique way in which a single bevel knife cuts, the blade is designed to be used with a certain orientation while the knife is in use.
The bevel, if there is one, is located on the right-hand side of the blade of a knife that is used with the right hand. When a right-handed person uses this knife, the piece of food that is being cut off will slip away from the blade and give no resistance to the knife as it travels through the food. This occurs because right-handed people have their dominant hand on the right side of their body.
If a person who is left-handed attempts to use a single-bevel knife that has a right-hand bevel, the bevel will attempt to push the huge piece of food that is being held away from the blade; however, this will not be feasible since the large piece of food is being kept in place.
In addition, the component that is being severed will not be moved away from the blade while it is being cut. Because of this, the blade will experience resistance as it cuts through the food, and you will no longer have the benefit of using a single bevel.
If a person who writes with their right hand attempts to use a single-bevel knife in which the bevel is located on the left side of the blade, the same thing will happen.
Therefore, if you are right-handed, you will need a single-bevel knife designed for the right hand, and if you are left-handed, you will want a single-bevel knife designed for the left hand.
The durability of a single bevel edge
When compared to a knife with a double bevel, one with a single bevel may have its edge honed at an angle that is significantly lower, which results in a much finer and more precise point. Having said that, a finer edge will result in a narrower cutting edge. This edge has the potential to be considerably sharper than the double bevel edge of a knife, but since it is so thin, it is also more likely to roll over and become dull when it is used to cut through more resilient foods.
The thin edge is also prone to chipping, particularly if you are cutting through flesh and the edge suddenly comes into contact with bone. This is especially likely to happen if you are cutting through meat.
Because of this, the edge of a knife with a single bevel is not as sturdy or long-lasting as the edge of a knife with a double bevel. It is also the reason why the single bevel blade is used for tasks that requires a higher degree of delicacy and accuracy.
Sticky foods and single-beveled objects
Due to the way the bevel is shaped and how sharp it is, single-bevel knives produce a significantly cleaner cut than their double-bevel counterparts.
The slice of food that is being sliced off by a single bevel knife is pushed away from the blade, which causes it to fall away from the knife while it is being used.
The flat edge on the other side of the knife will often have a tiny concave grind to it. This helps to release the surface tension that exists between the knife and the meal. Because of this, the flat side of the knife may slide across the food with considerably less resistance than it would otherwise have.
A knife with a single bevel will seem like it needs much less effort to cut through food, particularly the moist items that we described before, such as fish and raw meat, soft vegetables, and cheese. This is because a single bevel knife only has one cutting edge.
Because the cutting edge of a knife with a single bevel may be honed to an edge that is far sharper than the cutting edge of a knife with a double bevel, a knife with a single bevel can cut through softer materials with a higher degree of ease.
What kinds of tasks are best suited for a knife with a single bevel?
The use of a knife with a single bevel is often reserved for situations in which a clean and accurate cut of the meal is required; in most cases, this is done more for the purpose of presenting the food than for any other reason.
For this reason, the knife with a single bevel is recommended for cutting sushi and sashimi, both of which include a spectacular presentation of the food, and where precise cuts may make a significant difference in the overall aesthetic appeal of the dish.
Although a less sharp double bevel knife shreds through delicate food rather than slicing through it, single bevel knives are recommended for the preparation of this kind of food. This is another reason why single bevel knives are favored for the sort of food preparation described above.
Although a less sharp double bevel knife shreds through delicate food rather than slicing through it, single bevel knives are recommended for the preparation of this kind of food. This is another reason why single bevel knives are favored for the sort of food preparation described above.
As a result of its razor-like sharpness, a knife with a single bevel may also be used to cut vegetables like daikon into paper-thin slices that are almost see-through in appearance.
The benefits and drawbacks of using a single-bevel knife
In light of the growing impact of Japanese knife types on western knife designs, single bevel knives are quite prevalent and are used in the majority of kitchens. Now, let’s take a look at some of the benefits and drawbacks of using a knife with a single bevel.
| Pros | Cons |
| The blade of a knife with a single bevel is often sharper than other types. | One disadvantage of a knife with a single bevel is that it is not as durable as other types of knives. |
| The blades may be sharpened with little effort. | It takes less time to chip away at the blades. |
| It allows for cutting with more accuracy. | It’s less versatile. |
Double Bevel Knives
You may discover knives with a double bevel, which is one of the most popular kinds of blades, readily available in the kitchens of most restaurants and other food preparation establishments.
When you use a knife with a double bevel, the food is pushed away from both sides of the blades. This is because the sharp edge of the blade cuts through the food, causing the double bevel to push the food away from both sides of the blades.
The majority of kitchen knives designed in the Western style are double-bevel knives. This is because the curvature of their blades makes them particularly well-suited for cutting in a variety of contexts.
Cutting experience
When you cut with a knife that has a double bevel, the blades push the food away from both sides of the blade as you cut. This results in a nice cutting experience for the person using the knife.
When you cut anything with a double-beveled blade, the sharp edge of the blades readily slices through the food because they are sharp on both sides of the edge where they meet.
When you slice the food, it will move away from the blade, and the section of the blade that is the handle will also move away from the blade. This is because of the way the blade is designed.
For cutting soft foods like fish, pork, or even cheese with a knife that has a double bevel, the food tends to become caught on one side of the knife, which makes it difficult to cut in a straight line. This is the single drawback of this kind of knife.
Double bevels and sticky foods
Usually, depending on what you are cutting, the portion of the food that you are holding may adhere to the side of the knife and make it difficult for the knife to cut through the food. This may be a problem if you are trying to cut anything that is very sticky. Because of this, you will need to use greater force in order to force the knife through whatever it is that you are attempting to cut.
When you are attempting to chop products that are soft or moist, such as fish, pork, cheese, or soft vegetables, you are more likely to run into this problem. The fact that the food is adhering to one side of the knife makes it more difficult to cut, and as a result, the cut is not as clean and straight as it might have been.
Even while this could be a little annoyance at times, most of the time, the fact that food becomes stuck to the knife is not a significant obstacle to overcome. However, when compared to a single bevel blade, a double bevel blade will never produce a cut that is as smooth and clean as the latter.
Double bevels are ambidextrous use
The fact that a knife with a double bevel blade may be handled effectively by persons who are either left-handed or right-handed, regardless of which hand the user prefers to use, is another another benefit of this kind of blade.
This is not the case with knives that have a single bevel, so you will need to choose one that is appropriate for the hand that you use most often.
Double bevels have a durable cutting edge
Due to simply more steel behind the cutting edge of a double bevel knife as opposed to a single bevel knife, the edge of a double bevel knife is more durable than the edge of a single bevel knife.
This has the benefit of making the sharp edge more resilient and reducing the likelihood that it will get rolled over while cutting through thick material or when making contact with a chopping board.
The extra metal behind the edge has the drawback of requiring a bigger angle of the edge, which means that the edge can never be as fine as that of a single bevel blade. This is because the angle of the edge has to be increased.
That a consequence of this, the blade of a knife with a double bevel cannot be sharpened to the same degree as the blade of a knife with a single bevel can.
What kinds of tasks are well suited for a knife with a double bevel?
A blade with a double bevel may still have an incredibly sharp edge, and the durability of the edge makes it a genuinely versatile tool in the kitchen. It is for this reason that you will find a greater quantity of double-bevel knives than single-bevel knives in any given kitchen.
The processing of poultry, the harsh cutting of meat, the chopping and dicing of vegetables, and even the rough peeling of fruit and vegetables are all possible uses for knives with double bevels.
A single bevel knife may be used for the same kinds of tasks that a double bevel knife can, but the cut you make with the former will not be as exact, clean, or tidy as the cut you make with the latter.
The benefits and drawbacks of using a double-bevel knife
| Pros | Cons |
| The blades are robust and long-lasting in their construction. | It’s not easy to get a good edge on the blades. |
| Defy attempts to chip them off easily. | It does not deliver accurate cutting in any way. |
| The blade is built to last for a long time. | When this happens, the food becomes stuck on the blades. |
SHARPENING SINGLE AND DOUBLE BEVEL KNIVES
It is important to keep the edge of your knife sharp and in good condition as part of your routine knife maintenance, but there are several important distinctions to bear in mind when sharpening single vs double bevel blades.
Sharpening single bevel knives
The side of a Japanese kitchen knife with a single bevel that is flat and without a serration is called the Ura side of the knife. The ura, often known as the “flat” side of the knife, plays a significant part in determining how clean and precise the cut will be.
This is why knives with a single bevel are favored in many professional kitchens, particularly those that place a premium on the appetizing appearance of the food.
When sharpened on the Ura side of the knife, a single bevel may be brought to a degree of sharpness that is comparable to, if not greater than, that of a double bevel knife.
People who sharpen knives with a single bevel are often ignorant of these properties of the blade. As a result, one of the most common errors that they make is to put a micro-bevel on the Ura side of the knife, which is the side that is flat.
Due to the fact that more steel will need to be removed in order to repair this sharpening problem, your single bevel knife may be rendered unusable as a result, or at the at least, its lifetime may be significantly shortened.
The bevel side of the blade of a knife with a single bevel will get the lion’s share of attention throughout the sharpening process, while the ura side of the blade will not be worked on until the very end of the procedure.
The beveled side of the knife will get the most of the attention throughout the sharpening process. This will continue until a burr is created, which may be felt on the Ura side of the knife. The knife is almost finished being sharpened at this point, and the last step is to take off the burr.
It is only at this point in the procedure that you will set the blade of the knife on the stone with the flat side facing down. You would not be able to remove the burr with any other kind of stone than high-grit stones, stones with a grit rating of 6000 or above, which are known as finishing or polishing stones.
The burr on the Ura side of the stone may be removed with very little effort by using the flat side of the knife to scrape over the surface of the stone.
One of the reasons why single bevel blades are not as widely used and are often only seen in commercial kitchens is that sharpening them requires greater attention than other types of knives.
Even expert chefs who use these knives often do not sharpen them themselves but instead send them to a knife sharpener who is both knowledgeable and competent. This is because sharpening blades requires a lot of time and effort.
Sharpening double bevel knives
The edge geometry of double bevel knives is significantly more forgiving during the sharpening process, making it somewhat simpler to sharpen these knives than it is single bevel knives. This makes sharpening double bevel knives easier.
Sharpening a knife with a double bevel may be done in a few different ways depending on your preference. The traditional approach calls for sharpening the blades with an edge or microbevel that is 50/50.
This indicates that the angles of the sharp edge on each side of the knife are precisely the same angle, which positions the sharp edge squarely in the centre of the steel beneath the spine of the knife. In addition, this ensures that the knife will have a longer lifespan.
The 50/50 edge is the most popular technique to sharpen blades with a double bevel, and the majority of knives will have this kind of edge. In some circumstances, it is not only feasible but also desirable to sharpen an edge using a split of 30/70 degrees between the two angles.
It is done this way so that the edge will more nearly resemble that of a knife with a single bevel, and the idea behind it is that a knife that has been sharpened using this approach will have a sharper edge than one that has a split that is 50/50.
When sharpening a knife with a double bevel, you will need to sharpen both sides of the blade, but you should use stones of the same grit on both sides. You will begin by working evenly on both sides to increase the grit level, and then you will end by utilizing stones with a high grit level on both sides of the blade.
FQA’s
Conclusion
Expert chefs, whether at home or in a restaurant, are the ones who often utilize single-bevel knives. Using a knife with a single bevel is the way to go when you need to be precise and make a fine incision.
However, a double bevel knife is acceptable for use when filleting fish and slicing sushi. The variety of blade shapes and styles is a blade’s greatest strength.
Once you have mastered the art of cutting with a knife, you will always want to have it on hand in the kitchen, and you can expand your knowledge by researching the many sorts of knives used in the culinary arts.
Finally, before purchasing a single or double bevel knife, ensure that you understand your intended use.
