Typically, this is about 15º to 25º for kitchen knives. Most of the time people refer to the Edge Angle -see the image below. If you look closely at the blade of your kitchen knives, you should notice a part at the very edge that angles more steeply–this is the primary bevel. If you look closely at the blade of your kitchen knives, you should notice a part at the very edge that angles more steeply–this is the bevel. Each side of the blade that has honed an edge is referred to as a bevel. However, knife edges come in a variety of styles and differences in the way the blade is ground to make it sharp.įortunately, learning just a little bit about your knives and their various edges will teach you how to best maintain them and keep them sharp.Įvery knife blade is ground uniquely to form a sharpened edge. The majority of kitchen knives are flat ground, meaning the blade begins to taper from the spine to the edge. But the very cutting edge that we rely on - and the source of the knife’s power–is nearly invisible to the unaided eye, a reason why we seem to take these trusty instruments for granted. They are simple, yet used for a variety of culinary tasks on a daily basis. Kitchen knives are easily one of the most commonly used tools on the planet.
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