When you ask any professional chef regarding the most advanced feature of the knives they always reply with their level of sharpness. As sharpened knives allow the chefs to make the right cuts and give beautiful dishes having the beautiful presentation and flavor. This is the reason why the bevel or angle of the knife is so important, it also helps to determine how sharp, durable, and efficient your knife is.
What are the Knife Bevels?
The bevel of knives refers to the surface that is beveled to create a knife edge. Our team’s close inspection of the knife revealed that the incline or slight angle on either one or both sides ran down to the edge. This is the bevel. If you see only on both sides then it will be a double bevel knife and if there is only one on each side then it will be a single bevel knife. The bevel can be ground at a variety of different angles. Generally, the smaller the angle, the sharper the knife.
Difference Between a Bevel and an Edge
The edge of the knife is the sharpest role of the knife that slices into the ingredient. This part is located on the bottom most of the knife which is extending from heel to the tip. While the bevel is an angle leading to the edge of the knife; A component that is dropped to form an edge.
What is the Difference Between a Single and Double Bevel Knife?
Here you easily estimate the difference between single and double bevel.
- Single Bevel Knife: The angle will be formed on only one side.
- Double Bevel Knife: The angle will be formed on both sides.
Majority of the knives in European countries are double beveled and they come in different varieties of edge style, the most common is V-shape, Although there are also compound (double layered V edge) and convex shapes. Furthermore, many japanese knives are single beveled like santoku knives that have one side completely plain while others contain the angle which is the form of edges. These knives are sometimes called chisel edges.
Single Bevel vs Double Bevel Knife: Comparison Table
|Uses||Primarily used to slice fish and vegetables thinly||For slicing, dicing, and chopping a variety of foods|
|Sharpness||12-15° on one side of the blade||12-20° on both sides, 24-40° total|
|Ease of Sharpening||Difficult||Easy|
|Durability||Prone to chip and dull||Thick, durable edge|
|Versatility||Limited functionality||Wide functionality|
|Accessibility||Less available||Widely available|
|Handedness||Left or right-hand specific||No hand bias|
|Skill Level||Mid to High||Low to Mid|
Single Bevel Knife Uses
Single bevel knives are mostly used for particular types of cooking such as japanese as they provide a lead advantage. These knives are highly sharped. It is because it only requires one side of the knife to be honed which is easier to make at a much smaller, sharper angle. This provides the accurate slicing, dicing and cutting which is essential in a Japanese kitchen especially when working with sushi. The single bevel knife also allows the cook to make large, unbroken and wafer-like cuts, which is highly important while preparing some japanese vegetables. It is difficult to achieve such smooth cuts with a double bevel knife.
What Angle Do You Sharpen a Single Bevel Knife?
A single bevel knife can benefit from a sharpening angle of anywhere from 15 – 17 degrees. It produces very sharp and fine edges which are important when cutting complex fish, seafood, poultry, meat and vegetables. These knives require very little work to sharpen. However, they are fine in nature and it takes time and practice to develop the right technique especially when using a whetstone, which is a superior method of sharpening.
Double Bevel Knife Uses
There are many double bevel knives in the market such as santoku ganjo and all these knives have various uses. Let’s discuss the santoku ganjo here, it is widely used for doing a variety of tasks which are not involved in highly complex work such as cutting fish to make sushi or trimming of long, unbroken pieces of thin vegetables.
What Angle Do You Sharpen a Double Bevel Knife?
You can sharpen your double bevel knife in between 20 to 30 degree angles on each side. It can also be sharpened to higher than 30 degrees but the condition is, a knife is used for chopping or cutting a dense meat and vegetable which require to be more durable. Furthermore, you should use a whetstone for sharpening and make sure to apply the same angle on each side of the bevel. There are only a few things to consider when you see the difference between a single and double bevel knife. Slicing with single-bevel knives is a skill that takes some time to master, but doing so allows the chef to produce superior slices and dices to create commendable dishes.
Now you have all the information about the key differences between single and double bevel knives but the question still arises in mind: which type should we buy or buy both?
Before we recommend you, let’s move for a quick recap.
You can use a double bevel knife for any cutting task while the single bevel knife is good for making thin and precise cutting.
The single handed or bevel blade needs practice to use it accurately but the double bevel blade is easy to use.
Durability and Care:
Single bevel knives require more care as it could easily get chipped so special care is required to maintain their edges. On the other hand, Double bevel knives are gripped for better use and are more straight for sharpening and retention.
Single bevel knives are difficult to find as compared to double bevel knives. Moreover, you will need to find the right and left handed knife for your comfortness. The left handed single bevel knife is also harder to find.
You can find double bevel knives everywhere at various prices but most of the single bevel knives are made with high quality material. Due to that reason, it is costly.
If you are not a professional chef or have some real passion for cooking a food then double bevel will be a great choice for you as these knives are versatile, durable and easier to work with and maintained.
If you’re not sure which brand to buy, check out my guide to the best kitchen knife brands.