Geometry and blade performance...Cliff?

[Eric_425]

With a double edged blade, would performance be negatively affected if the bevels weren't quite lined up? I mean, if the blade is a diamond cross section, if the blade is like (imagine the blade being flat parallel to the ground, rather than this upright position. And the misalignment is less severe.)
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vs being lined up properly like

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would the performance of the blade be negatively affected?

 

[Clay1]

I'm wondering what prompted the question? A picture of the actual blade would be interesting. When you first asked the question I invisioned a double edge blade with two chisel edges. The sharp edges would be opposite of each other.

Do you have a knife that is like this?

 

[Eric_425]

I'm wondering what prompted the question? A picture of the actual blade would be interesting. When you first asked the question I invisioned a double edge blade with two chisel edges. The sharp edges would be opposite of each other.

Do you have a knife that is like this?

Yeah. It's misaligned by about a mm. It probably wouldn't show up if I took a pic, but it's noticable on inspection. Maybe an easier way to describe it is saying the bevels are V shaped on each side. They run until they meet each other at mid-blade. But one side of the V on each side of the blade, tapers down at a different angle than the other. Say one is 12 degrees, the other is 13.

 

[Clay1]

If you like the knife I wouldn't sweat the details. If it bothers you and it is a major manufacturer like Microtech, Benchmade, Emerson or some other brand name maker, I would just give them a call. I would be willing to bet that they would either reprofile the edge or give you a new knife. Can I ask who the manufacturer is?

 

[yuzuha]

Would just tend to pull a bit one way when cutting through something. I've heard of some Japanese vegetable knives being ground this way intentionally. The right handed flat backed knives would tend to want to curve left as they slice leaving a slice thinner on top than on the bottom. A shallow inside bevel will tend to counter the inward pressure from the steeper outside bevel making it easier to get even slices.