2019年8月30日 · Known as a “compound bevel,” this style of sharpening approximates the extreme cutting performance of a hamaguriba (convex or “appleseed”) edge that many sharpening enthusiasts consider to be the ultimate synthesis of cutting performance and strength.

A Compound Bevel Grind (also known as a Double Bevel Grind) adds a secondary bevel to the existing grind. The Compound Bevel Grind is probably the most common type of grind in knives today because it is not mutually exclusive from the previously mentioned grinds.

The compound bevel is the most frequent type of factory-made blades. It has a flat-grind-like constant taper, and the cutting edge is produced by a secondary bevel. In order to achieve this grind, steel is removed from both sides of the blade, resulting in a symmetrical edge.

Compound Bevel A compound bevel, or double bevel, has two bevels instead of one. This allows for an extra resilient edge while keeping the area behind it thin, which aids in cutting.

2022年11月23日 · The Compound Bevel Grind (aka the Double Bevel Grind) adds a second bevel to the existing grind. The presence of two bevels enhances cutting ability and decreases the risk of chipping. The Compound Bevel Grind is the most common type of grind in knives nowadays.

2023年7月24日 · V-edges are the preferred design for most kitchen knife makers as they are easy to sharpen and hold their edge longer, though durability is sacrificed in favor of a fine edge. A double beveled edge, also known as a compound edge, is essentially a double-layered V-edge. Picture a large V with a smaller V on top of it. This is my favorite overall.

2016年6月21日 · The majority of factory chisel-ground blades have this bevel, which actually makes the knife easier to maintain in the field, but takes away some of its real cutting potential. Compound Bevel. The compound bevel or double bevel is another grind that is commonly found on many modern knives.

1998年10月26日 · I have looked at thousands of knives and it seems like most knifemakers use compound bevels, but then again some stick with just one straight single bevel. Personally I own both and have always found it easier to get a single beveled knife sharper.

The first step in sharpening a knife, then, is to grind a single or compound bevel at a consistent angle. After that, the edge can be improved by honing and polishing the bevel. If the bevel isn’t the right angle, or equal on both sides, or straight, the knife won’t perform as well as it can.

We often receive questions regarding the proper technique and angle set for sharpening knives with a compound bevel (also known as an asymmetrical bevel). These knives are ground like a right triangle (rather than an isosceles) and are ground with a …