What is a micro Bevel

I've seen reference to this more then a few times, seems to come up on knives with weaker edges, maybe I'm wrong on that, but anyone want to explain this to me ?


(Maybe I should just start a new guys questions thread for quick simple stuff like this)

 

Microbevel is a bevel which is super tiny and it makes your edge stronger. If done properly it should look like a hairline on your edge. When you are doing microbevel you should use high grit stone, rise angle a lot and make a few passes on one side only. Then deburr on other side with your normal angle. This will make your edge much stronger and will remove burr from normal sharpening. Jon feom JKI have a nice video about micro bevels.

 

People make this much more complicated than it needs to be.

When you're done sharpening, raise the spine up 5-10 degrees and give it a couple more strokes. That's a microbevel. This (1) dulls the knife slightly, and (2) makes it less likely to chip. The end.

 

thanks guys, thought it was something like that, although I didn't realizer it was only on one side of the blade

 

It does not have to be on one side. Plenty of guys micro bevel both sides of the edge.

 

Here is a pic of a single bevel, with a micro bevel. Hope this helps.

 

Microbevel is something one should avoid at all cost on every-single-possible blade, apart from deba.

Touch up goes under same definition.

 

I think the thing with Micro bevels is too really keep them tiny. Go to zero on the bevel then set a micro bevel at a substantially higher angle, with a few light backstrokes of a 6k plus stone. strop to the lower angle not the micro bevel. This works for me. I use it on most stuff, even if your steel will take a lower angle to a zero bevel, the micro bevel still makes the edge last longer and easier to maintain with no loss of cutting efficiency.
Another Tip, when thinning, set the steeper bevel first, then thin it away at the lower angle, establish the micro bevel atain after thinning. This speeds the whole process up a bit and helps with control......

 

William, when sharpening the knife, how do you account for this micro bevel, or do you just sharpen in the usual way?