Damascus Handmade Steel Knives – Fixed Blade Knife

Serrated knives can be difficult to sharpen with a stone due to the shape of the knife, and the most common sharpeners, both manual and electric, will even damage your serrated Damascus Handmade Steel Knives when used with them. However, there are certain knife sharpeners that are suitable for serrated knives, so you should always check the sharpener before you purchase it. Manufacturers will state in their manual or literature whether their sharpeners can be used with serrated fixed blade knife. We also provide this information in our product descriptions.

Common Oblique Types Damascus Handmade Steel Knives

As mentioned above, the bevel or shape has the shape of the fixed blade knife, Damascus Handmade Steel Knives edge. This can vary greatly depending on what you want to use the knife for, or in other words, how sharp and strong you want the knife to be. Also note that this is not an exhaustive list of bevel types and that some of these can be combined with others to create new bevel edges.

  • Convex Bevel – This type of bevel has an outwardly curved cone, which holds relatively more metal behind the edge to make it stronger, while still allowing a moderate degree of sharpness. This type of bevel requires a skilled hand to make on a sharpening stone and is usually found on chopping knives.
  • Chisel Bevel – Only one side of the blade is sharpened, while the other side remains flat. This type of bevel offers a very sharp edge and is often found on Asian culinary knives. Left- and right-handed varieties are also available, depending on which side the oblique side is.
  • Double Bevel – Also called a compound bevel, this type is most popular for Western kitchen knives. To keep the blade thinner and to improve cutting performance, a second bevel is added at the back above the bevel of the edge. Although not as sharp as other angled edges, this type of strength and resilience matters.
  • Flat Bevel – With a conical one that starts at the back of the knife, this bevel is very sharp, but difficult to make due to the amount of metal that is removed. This limits its availability for commercial use.
  • Hollow Bevel – This type of bevel runs inwards (opposite convex bevel) to create an extremely sharp but weak blade edge. This bevel is often used on razors.
  • Sable Bevel – Also known as a V bevel, this type is similar to a flat bevel, but the taper starts around the center of the blade, rather than the back. This type of bevel can be found on different types of kitchen knives and provides a lasting advantage at the expense of cutting power.

Damascus Handmade Steel Knives Corners

Mesh book measurements show the angle at which each side of the Damascus Handmade Steel Knives are sharpened. For example, a knife that has been sharpened at an angle of 20 degrees actually has a total angle of 40 degrees. The most common angle for fixed blade knife, kitchen knives is 20 degrees; however, some manufacturers make their knives at an angle of 15 degrees. In general, the larger the blade angle, the stronger and more durable the blade will be, but you lose the sharpness as you increase the angle.

  • Angles of 30 – 35 degrees are usually found on chopping knives or other knives used for chopping. Chopping requires a lot of power and angles as large as 30 – 35 degrees give the knife the strength and durability that are required to perform this task consistently.
  • Angles 25-30 degrees are used on hunting, pocket, and other outdoor knives. These types of knives must be able to cut and cut in harsh conditions that are not often experienced by kitchen knives, hence the large blade angle.
  • Angles 18 – 25 degree are the angles that are most often found in most kitchen knives. These corners create a delicate balance between sharpness and durability that is necessary for cutting vegetables, fruit, meat and cheese. Chef, boning and meat knives usually use angles within this range.
  • Angles of 12 – 18 degrees are reserved for knives that must be extremely sharp, such as fillet and peeling knives. Because these corners create a weaker blade, they are used on blades that cut a lot of fine. Any angle lower than this range is usually reserved for shavers.

Note that although certain angles and bevels tend to naturally match in terms of sharpness and durability, this does not necessarily mean that they must be used together. For example, Damscus1 kitchen knives usually use a double bevel and they usually have an angle of 20 degrees; however, it can be useful to place an angle of up to 15 degrees on a double bevel chef’s knife. That said, it would probably not be logical or even possible to place a large angle on a hollow sharpened knife. The most important thing to keep in mind when determining the angled type and angle of the Damascus Handmade Steel Knives is how you want to use the blade so that you can find the perfect balance between sharpness and durability.
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