Edge geometry: TLDR

Edge geometry affects a knife's cutting performance, balancing durability and precision. Broader edges (e.g., cleavers) are tough but imprecise, while slimmer edges (e.g., paring knives) offer precision but are more delicate. Heat treatment determines the knife's longevity. The chart provides guidelines for double bevel edge geometry

Western chef’s knives:

18-25 degrees 

Ideal for general-purpose chopping and slicing, this knife offers a more durable edge than traditional Eastern knives, though it may dull more quickly.

Eastern chef’s knives:

10-18 degrees 

Great for chopping and slicing, offering precision over Western knives, but is more prone to chipping.

Petty knives:

15- 25 degrees

Peeling in the hand or on a cutting board, coring, slicing small fruits, vegetables, and delicate tasks.

Paring knives:

15-25 degrees 

Peeling, trimming, slicing small fruits, vegetables, and intricate tasks.