Single vs double bevel edge geometry

When it comes to knives, the way the edge is shaped can make a big difference in how the knife performs. There are two main types of edge geometry you’ll come across: single bevel and double bevel. Each has its own strengths and weaknesses, and which one is best really depends on what you’re using it for and what feels right to you.

Single Bevel Edge
A single bevel knife is ground at an angle on just one side of the blade, while the other side stays flat. This style is typical of traditional Japanese knives, known for their sharpness and precision. The edge is usually thinner, making it perfect for clean, delicate cuts—like slicing fish for sashimi or making fine cuts in vegetables.

Japanese knives are often made from harder steels than Western knives, so they can hold an edge longer and get incredibly sharp. However, this hardness can also make the blade more brittle, so they can chip if you’re not careful. Another thing to note is that single bevel knives are usually made for a specific hand. A right-handed knife has the bevel on one side, while a left-handed version has it on the other. So, if you’re left handed, you’ll need to make sure you get the right knife.

Double Bevel Edge
In contrast, a double bevel knife is ground on both sides, creating a symmetrical edge. This is the standard for most Western knives, which are built to be more versatile and durable. These knives typically have thicker edges, making them less precise than single bevel knives, but much more forgiving and easier to maintain. They work for both left and right handed users. 

Double bevel knives are great all-around tools, ideal for chopping, slicing, and even cutting through tougher foods like squash or meats. Their curved edges (called a "belly") also make them perfect for rocking motions on a cutting board, which is great for slicing through large quantities of ingredients. While they won’t give you the ultra-fine cuts of a single bevel knife, they’re perfect for everyday tasks and are a little less likely to chip or dull quickly.

Ultimately, whether you go for a single bevel or double bevel knife comes down to what you need it for. Many chefs actually use a mix of both types, depending on the task. A classic European knife, like a Wüsthof or a Sabatier, is hard to beat for general home kitchen work, while a high-end Japanese knife is unbeatable when it comes to precision tasks like slicing fish or cutting paper-thin vegetables.

The best way to figure out which edge style is right for you is to try them out. Sure, you can read all day about different steels and edge geometries, but until you actually hold and use the knives, you won’t know what works best for you. So, don’t be afraid to test out a few options, and remember: there’s no one-size-fits-all when it comes to knives!