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Single beveled edged knives

Discussion in 'The Kitchen Knife' started by kentos, Feb 17, 2014.

  1. kentos

    kentos Founding Member

    I have a couple of knives that are only beveled on the left side, and it mildly irritates my left handed mother when she slices harder root vegetables and whatnot. Is there any benefit to it that I am unaware of before I grind a bevel into the right side?
  2. Marko Tsourkan

    Marko Tsourkan Founding Member

    Do you have pictures of your knives?
  3. Jim

    Jim Old Curmudgeon Founding Member

    Kent I think we need to know if they are true single bevel knives or just have a left side bias?
  4. kentos

    kentos Founding Member

    It's a Yugo compared to the heavy metal I see from Youse afficionados :). And not maintained very well...

    Attached Files:

  5. kentos

    kentos Founding Member

    My other one I steel on both sides, but it's a single side as well
  6. Jay

    Jay No soup for you Founding Member

    Right handed knives are beveled on the right side.
  7. kentos

    kentos Founding Member

    You mean like the right handed screwdrivers?

    You are right Jay, the bevel is on the right side ;)
  8. Marko Tsourkan

    Marko Tsourkan Founding Member

    It's what called an asymmetric bevel (different from asymmetric grind). Basically, the knife is ground symmetrically to about .30 of an inch, and then on the leading hand's side, one cuts a wider bevel and on the opposite side a narrow one. Sometimes these are called 90/10 bevels, or 75/25.

    This type of bevel tends to cut pretty well, but needs to be periodically thinned. That what I would do.

  9. kentos

    kentos Founding Member

    Ok so when sharpening I would just remove the burr from the narrow side? Or would I just sharpen the narrow side too, just less? I must have been doing it wrong all these years.
  10. Maximus

    Maximus Founding Member

    Sharpen both sides, maintaining the geometry if you like it. If you've been sharpening only one side for "years" the original edge asymmetry has been altered if you've used stones to sharpen. And do what Marko says!
  11. gavination

    gavination Founding Member

    Always do what Marko says! Even if Marko says not to do the thing he didn't not tell you to never do! :lol:
  12. hbeernink

    hbeernink Founding Member

    So here's a question that I've never heard a good answer for- single bevels are beveled on the leading hand side, and strong asymmetrically beveled knives are as well. But asymmetric gyutos and sujis seem to have the flatter side on the leading hand side, with a stronger (shorter) bevel on the off hand side.

    Example: heiji suji, with the more pronounced bevel on the left facing side of the blade (sorry for the crappy ipad pic). My theory is that many single bevel techniques cut to the left side of the knife (eg sushi/sashimi slicing, etc), while western techniques cut to the right side.

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