A knife bevel is the knife’s surface that is grounded to form the knife’s blade. Bevel refers to the angle or inclines found on both sides of the blade that runs down to the knife’s edge.
The knife’s edge is the sharpest part of the knife, located on the bottom-most part of the knife, and extends from the tip to the knife’s heel, while the bevel is the angle that leads to the knife’s edge.
The angle is ground to any degree; generally, the smaller the angle, the sharper the blade.
Beveled knives can be used for so many purposes and also represent different cultures. In the past, Single beveled blades were primarily familiar with the Eastern culture (The Japanese, to be precise), while double-beveled knives were more familiar with the Western world.
Today, using a single vs. double-beveled knife depends on what it will be used for and the skill required. This is because a knife’s bevel can go a long way to influence taste, appearance, and neatness.
Single Bevel vs. Double Bevel Knife
Single Bevel Knife
Pros:
Knives are sharper because of their smaller bevel(angle).- These knives have more precision as a result of their sharpness. They allow the chef to get any desired cut from the ingredient, thus enhancing the flavor of the food.
- These knives also give neat and clean cuts of the ingredient.
- The one-side bevel of the knife makes these knives easier to sharpen.
Cons:
- Durability: single bevel knives possess thinner blades, thus tending to break over time with constant use. And if these knives are regularly used on thick food ingredients, they tend to break.
- These knives are not versatile; they cannot be used for all food ingredients. They have selective uses.
- They require a unique skill set. These knives tend to cause harm to the chef if the chef is not adequately skilled in how to use them.
Double Bevel Knife
Pros:
- These knives do not require much skill; that is, they are easier to handle.
- Are very versatile; they do not have selective uses for all food ingredients.
- Very durable. It is a common saying that they traded sharpness for durability.
- Suitable for thicker food ingredients.
Cons:
- They are sharp but not that sharp.
- Have less precision. The presence of a double bevel prevents the blade from giving an elegant cut; they tear rather than cut.
Differences Between A Single Bevel And A Double Bevel Knife
To better understand what single bevel and double bevel knives are, here are the differences between them both:
- As the name implies, the bevel is formed on one side of the knife’s edge; this knife is likened to a Japanese woodworking chisel because of its design. Double bevel knives are knives with bevels formed on both sides of the knife’s edge.
- Single bevel knives are mainly used for cutting softer and thinner ingredients like boneless fish, vegetables, and other lean ingredients. In contrast, double bevel knives are used for cutting thicker ingredients like meat.
- Single bevel knives require skill to avoid inflicting any harm on the chef, while double bevel knives require no skill.
- Single bevel knives have a bevel inclined at 15-17 degrees on one side to the edge, while double bevel knives have a bevel inclined at 20-30 degrees on both sides of the rim.
- Single bevel knives are sharper in comparison to double bevel knives. This is because single bevel knives possess thinner blades than double bevel knives.
- Single bevel knives have better precision than double bevel knives.
- Single bevel knives are not as durable as double bevel knives.
- Single bevel knives are more accessible to sharpen than double bevel knives.
Bottom Line
In general, having different bevel knives at your disposal is very important because the type of knife used can influence the result obtained from the kitchen.
On which bevel knife is best, it totally depends on the individual using it. But it is important to remember what type of ingredient is suited for the blades.
If the chef is interested in precision, neat cuts, and aims to achieve the most excellent flavor from thin ingredients in use, then a single bevel blade is best suited.
But if the chef wishes to cut thicker ingredients without inflicting any self-harm, the double bevel blade is better suited. The double bevel knife is also recommended for a chef with less skill and wishes to have a durable knife set.
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