Single bevel

[halfflash]

Hi every one, My first real post here. I've been trolling for a little while.
I saw a custom knife today that a friend had, and I noticed that it was only beveled on one side, the opposit side was totally flat. I've only seen Tantos like that. As I understand, it makes their edge last longer, but makes them more dificult to sharpen.
Are there other advantages/disadvantages to single bevel edges?

 

[Alberta Ed]

I find single bevel edges easier to sharpen -- you just hone them as you would a wood chisel. I don't think the single bevel edge lasts any longer though; that's more a property of the steel, heat treat, etc. A search on this forum will turn up lots of discussion on single bevel edges.

 

[Frank Niro]

In my opinion single edged knives are a joke except in very particular cutting operations. Most people don't even want to use the knife again after TRYING to sharpen them for the first time. As well they will cut to the side so trying to cut an even piece with them is almost impossible. Frank

 

[richard j]

i make chisel grinds and i dont have any problems sharpening them. i have taught quite a few guys how to sharpen them also. i myself dont have any trouble cutting what i want with one or following a line.

 

[galadduin]

I make them a lot but they are one purpose knives like santoku's or reed knives. I love to sharpen a zero grind chisel edge, it is the easiest type of edge to sharpen, you just rub one side on the stone then deburr the other side and voila; the sharpest knife you can have by freehand sharpening....