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We specifically work with kitchen knives (serrated or straight blades) and fabric/kitchen shears. We DO NOT sharpen swords, ceramic knives, curvy knives (karambit type), all blades without a handle, straight razors, garden tools.

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Personal opinion

Knife bevels

Knife bevels
So far, I have not found any documents that would directly say what bevel angle each knife category should have. Today I will try to take responsibility to provide a suggestion that based on my experience.
Each knife type differs for its purpose. Boning knives good for separating meat from the bone, but terrible at cutting vegetables. Nakiri knife, on the other side, great for chopping soft vegies, like tomatoes. But if you try to cut through something hard, it will get dull pretty quickly.

So, why are there so many types of knives? What use each of them has? What bevel each knife should have to maximize its ability?



We find the answer when we start grouping different types of knives based on their general purpose. We can name six main groups and break each category down:

1. All-Purpose knives,
2. Knives for delicate and small products,
3. Slicing and carving knives,
4. Knives for raw meat and fish,
5. Knives for seafood,
6. Professional use knives.

1. Under the all-purpose category fall all Chef's, Utility, and Santoku knives. The name of the group is self-explanatory, used for general purposes. Many European Chef's and Utility knives have an advantage against their Asian brothers – because the spine thickness differs at the heel and the tip, it feels like the edge is sharper when we get closer to the point, although the angle always stays the same. A thick bolster on most knives in Europe is a game-changer if you cut something hard. Wide V shape of the cutting edge gives you sturdiness in every cut. A thin and light Santoku knife has a high flat type of sharpening edge, which would not be up to such use. It can guarantee you paper-thin fish slices when properly sharpened. It is hard to say which one you should choose when we compare Santoku and Chef's knives. Try each of them and pick for yourself according to what you usually cook.
2. The second group includes all prepping knives and small carving knives, no longer than three to four inches. When I work with a prep knife, I sharpen it giving the convex type of sharpening. It seems to work the best, knowing that typically these knives get used more than every other in the kitchen if we talk about the kitchen in a household. Convex bevel lasts for a long. Blades like this hard to get chipped due to their curved geometry.

3. The slicing and carving group includes ten inches or more slicers, serrated tomato knives, and serrated deli knives. Slicer works the best having the high flat sharpening type. A thin blade makes it easier to cut through poultry or fish, and the long cutting edge is good for slicing big thin pieces if cutting something like ham. Serrated knives typically have the chisel type bevel. Serrated kitchen knives last for longer if sharpened only on one side versus the V-type ones.
4. Knives for raw meat and fish such as boning and filleting knives have a thin, flexible blade that curves around bones and leaves the minimum amount of valuable product behind. These knives get the high flat type of sharpening. This group also includes cleavers and kitchen axes, heavy and durable knives that can cut through any bone if putting enough power.
5. Seafood and professional use knives are not crazy popular in a regular household kitchen. They found their use in many restaurants throughout the world. Clam and oyster knives from the seafood group have a different purpose other than cutting things, and this is why they don't get the same sharpening treatment as every other group.
6. Butcher and scimitar knives from the last group belong to butcher houses with plenty of meats to cut. They are long, can be up to fifteen inches. Not the type of knife that you get to use often, but the experience can be remarkable. In this group, I also want to include frozen food saws as a tool that not everyone can claim they have. I wish I could include pictures of these knives, but I never had a chance to sharpen them.
There are many things to cut in the kitchen, and for each ingredient, you can find a knife that works the best.

Attention!
We specifically work with kitchen knives (serrated or straight blades) and fabric/kitchen shears. We DO NOT sharpen swords, ceramic knives, curvy knives (karambit type), all blades without a handle, straight razors, garden tools.

Place an order here:
Amount of knives/scissors to sharpen?
(4+ items only)
Delivery
(Bring 12+ items and get free delivery!)
Your address (street/city/zip)
(optional)
You want us to:
Notes
(optional)
Approximate cost - $0