Bevel Angle

Knife Production
Blade Bevel
Bevel Angle
Blade Edge
Knife Handle

Acuity is best explained by looking at an image containing the cross section of the blade. In such an image the blade would have to come to a V shape at the point of the final edge so that the knife can perform as a cutting tool. The degree of angle of that final V shape at the edge can range from 12 to 50 degrees. A 12 degree bevel at the edge is strictly a slicing edge as it is very thin and could not stand up to chopping and rough use. A scalpel would have an edge of around 12 degrees. A 50 degree bevel rates as a wedging edge and would be found on maul wedges and items used for opening or slitting products. Most edge bevels are between 22 and 35 degrees. In this range, there is enough strength in the steel to keep the edge smooth and the angle is acute enough to cut with relative ease. This is the edge that belongs on utility and general purpose knives 35 to 45 degrees   A chopping edge-belongs on axes, cleavers and machetes. The angle is not acute and slices soft materials poorly.  50 degrees    A wedging bevel for maul ax and clam knife. It is almost impossible to slice or cut with this edge

The double edge bevel comes to a perfect V on the cutting edge. This edge bevel is common to 70% of all cutting tools.

The single edge bevel is practical only when used along with a straight edge bevel, but then is an excellent edge for slicing since it characteristically cuts in a straight line. A V-shaped edge sometimes has a tendency to wander. This is why most chisels used for fine work are single edged.

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