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A steep bevel results in a thin edge, and a thin edge is a fragile edge. “The long and short is that the steeper the bevel, the easier the knife will cut, but there are trade-offs. Professional knife sharpener Laurence Mate agrees. Custom knife maker Chris Smith says he likes to go with an angle around 20 degrees or a bit less on kitchen knives, and a slightly thicker 25 degrees on field and hunting knives. Hunting and field knives tend to have a thicker edge, while kitchen knives tend to have a sharper, thinner edge. The angle differs depending on the style and use of the knife. The edge of most modern hunting and kitchen knives tapers down evenly on both sides, which is known as a double bevel. For most of us, a good sharpener falls somewhere between those two extremes. That surface can be as crude as a flat rock, or as fine as a 1000 grit diamond hone. Sharpening a knife, in its simplest form, is accomplished by rubbing the blade against an abrasive surface to grind away metal to form an edge. All that extra muscle power that goes into cutting something with a blunt blade can cause a knife to slip in the blink of an eye, often leading to a nasty cut that could have been avoided. Maybe you’ve been there yourself.Ī dull knife is a dangerous tool. Ever watch someone hack away at a deer or elk carcass to turn it into chops, steaks, and roasts? Or maybe you’ve seen someone in the kitchen smash a ripe tomato in an attempt to slice it for a sandwich.