forgive me if this has been posted before. anyways, i was wondering if anyone here had ever tried grinding a single bevel on a stainless steel butcher knife. i use a victorinox "scimitar" shaped knife, because that is what my employer supplies. i am thinking of giving the single bevel a try seeing i have access to a belt grinder that can easily change an edge. one of my main concerns is wether i can "steel" a single bevel like i do with my double-beveled edge. any comments, or experiences? thanks - nate
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single-bevel butcher knives
- Thread starter neitron
- Start date
I don't see any problems with a single bevel although remember the profile of the blade would still be a "V" shape not a chisel grind. Steeling may create some problems in that you would steel the beveled side normally but the "flat" side would be steel flat against the steel - could be very awkward if you are used to steeling in normal fashion.
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- Apr 19, 1999
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I make 14" and 18" single bevel (double sided grind but no microbevel) full flat grind knives for kosher slaughtering. The only problem with the design is that the edge is prone to damage and sharpening is difficult.
Why do the single bevel grind then? Simply because of tradition, it has always been done that way and must continue to be done that way.
The use of a micro bevel allows a thin ground knife to have a little stronger edge and because of that better edge holding.
Why do the single bevel grind then? Simply because of tradition, it has always been done that way and must continue to be done that way.
The use of a micro bevel allows a thin ground knife to have a little stronger edge and because of that better edge holding.
thanks guys, i think i'll just "liberate" an abandoned knife at work and give it a try. it seems like it would be more work on a regular basis than what i am already doing with a double-bevel. anyways i am trying to get away from regular belt-grinder use because it heats up the blade which apparently damages the ability to keep an edge(true?). and also i have found that a fine stone does a better job anyways. except for nicks and chips and the like.