Double bevels? Why and should I?

BusyBailey

BusyBailey

Joined
Jun 19, 2015
Messages
93
Ok folks, I've seen loads of knives with double bevels similar to the Spyderco Double Bevel. I know it looks great but I'm assuming since they are a tool that there is a reason for a double bevel?

I'm mainly curious because I'm a bit of a modder and I have a CRKT M21 with the Veff serrations that I really hate and was thinking of grinding them away to make a higher angle for slicing near the pivot. I think its the only way I'll carry the knife again, but I don't want to do something I don't understand and ruin a perfectly good knife I could trade up. I thought of putting this in the tinkering and embellishment thread, but I'm not looking for instructions yet, just feedback on the reasoning behind second bevels and the idea in general.

Thanks for any info you might have. I've been around the forums for a while now, trying to add more posts and get involved a little bit.
 
I've never understood multi-bevel knives. I'm interested to know the answer as well.
 
I would think that the belly should be the thinner ground for slicing and the heel or back of the blade would be more stout for tasks that are on the "rougher use" end of the spectrum.

Watch any Meat Cutter/Butcher, they use the belly more often than the heel for draw cuts/slicing.

As for any other reason, I don't know.
 
New Jersey Bill voices pretty close to my opinion as well.

I assume we are talking about this knife:
C174G_M.jpg


Different bevels for different chores, as Bill said. Except that in this case the front is beefier and the back is finer. I don't think I like it, and I wouldn't carry one. But I think that is the reasoning behind it.
 
I had to post that I though of a knife or style of knives that would work well, and very likely better, with a more obtuse belly angle in relation to a comparatively thin heel end.

Your common Kukri, Becker BK4 and other similar shaped "chopping" knives that have some recurve to them.

I Love my BK4 with a convexed belly and a thinned recurve for draw cuts, notch making, and feather sticks.
(To be fair, regardless of the fact that the belly is convexed, I did thin it to add some bite to the belly. Though it is still thicker than the heel.)
 
"Too bad this doesn't have a compound grind"
- nobody ever

It was more fad than function. I say "was" because it's a trend that has largely just fizzled out. I'd bet someone saw a Tom Brown Tracker, thought it was neat, made a few knives with compound grinds, took some nice pictures, and started a whole thing.

If there's a practical application for it, it has escaped me and seemingly the vast majority of the market. The Double Bevel was in closeout bins in what must have been record time for a Spyderco product, but I'll bet the Vrango gives it a good run for its money.
 
I've seen a lot of differently angled bevels on bolos before but there wasn't any clear delineation of where the bevels changed. I believe the purpose was different chores. The belly towards the front had the beefier bevel and was the point of impact for chopping. The more acute bevel was near the handle and was used for slicing and finer cutting chores like peeling and even food prep.
 
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