How does sharping a knife even work? Over time the edge of your knife is going to flatten, which results in a blunt experience (and frequently this can happen out of the factory). Sharpening your knife removes a small amount of steel to bring a fine point to the edge of your knife, making cooking preparation tasks much easier and more enjoyable.
Angles matter When you get your knife sharpened, An actuate (small 10-18) angle on a blade will allow for maximum sharpness An obtuse (large 20-30) angle on a blade will allow for maximum toughness
Putting the right angle on a knife with the right type of steel is important to get the best performance.
Single, double and uneven bevels
- A single bevel is flat on one side and has an angle on the other. These knives are normally made of high carbon steel to hold an incredibly thin (acute) edge
- Double bevel knives are shaped on both sides coming to a point in the middle, this is the most common type of bevel for kitchen knives