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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 take responsibility to provide a suggestion that is based on my experience.
Each knife type differs for its purpose. Boning knives are good for separating meat from the bone, but terrible at cutting vegetables. Nakiri knives, on the other side, are great for chopping soft vegetables, 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?
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 if we group knives by their type, based on their general purpose. Let's 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.
Any knife can be found useful in hands of an experienced cook, without taking its cost and type into consideration
1. In the "all-purpose" group, let's put all chef, utility, and Santoku knives. The name of it tells us that these types of knife used for general purposes. Many European chef and utility knives have an advantage against their competitors from Asia. European knives have a thicker blade at the heel that goes up to the tip. A meaty bolster on most knives in Europe is a game-changer if you cut something with a high solidity or a frozen foodstuff. The wide V shape of the cutting edge is resistant to accidental chips. But the downside is that the knife has a higher weight that may cause discomfort if you use it for too long.
If we take a look at a Santoku knife, on the other side, it has a thin, feather-light blade. You won't see a bolster at its heel, and the overall structure is different. Santoku knives have a type of sharpening called high flat. The difference between this type and the V-shape is the angle of the cutting edge is lower, which makes it perfect for cutting through soft vegetables, meat, and pastry. Santoku knives are lighter, so your hand won't get tired every time you cook a full dinner for your loved ones. But the high flat edge will not allow you to cut through frozen food.
It is hard for me to say which knife you should be using. Each knife works if you use it right, in my opinion. I, personally, prefer to have an Asian chef knife over a Santoku knife. The reasoning behind it is the V-shape edge preference.
It is hard for me to say which knife you should be using. Each knife works if you use it right, in my opinion. I, personally, prefer to have an Asian chef knife over a Santoku knife. The reasoning behind it is the V-shape edge preference.
2. The second group includes all prepping knives and small carving knives under three to four inches long. 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 longer, blades like this hard to get chipped due to their curved geometry.
3. The slicing and carving group includes ten inches 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 meat/fish 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 you put 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 can be up to fifteen inches long. 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.
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