Double Bevel Knife Sharpening — How to Do it Right

Double Bevel Knife Sharpening

Double bevel knives are incredibly versatile. They let any chef make precise cuts and offer users complete control.

Because of their design, they can be tricky to sharpen safely. Follow our step-by-step guide for knife sharpening to get it done well. 

1) Begin with the Tip of the Knife

You cannot sharpen the tip normally, as it doesn't come into contact with the whetstone without making some adjustments.

Hold the blade against your whetstone. Raise your right hand from the elbow rather than the wrist. This will help you achieve the perfect angle and get the tip to come into contact with the whetstone.

Apply force on the spine of the knife and beginning sharpening the tip.

2) Sharpen the Front Surface

In this step, you will sharpen the whole front surface of your blade.

Standing in front of your whetstone, position your knife at a 45° angle. Place the blade on the stone.

Hold the cutting edge down firmly so that the blade is pulled up slightly. At this point, you can begin sharpening your knife on the front surface.

Place your left hand on the spot where you want to begin. Move the blade back and forth on the whetstone approximately 20 times. During the process, you should apply force when pushing. As you pull the blade back towards you, relax the force.

Keep going until waste metal forms at the edge, which is called a burr. You can check for the burr by feeling your fingers catch as you move them across the knife's horizontal edge.

Repeat this process for the whole length of the front surface.

The blade's heel can be difficult to sharpen, so you need to position it at a different angle. When you reach the heel, adjust the knife to rest at a 90° angle. 

3) Sharpen the Back Surface

Sharpening the blade's back surface is very similar to the front surface. Just like in the previous step, you will hone the knife from the blade's heel to its tip. 

The only difference is in how you will apply force. Apply force as you pull the blade back towards you, and ease off the force as you push it forward. 

Repeat this along the whole back surface.

4) Remove the Burr

A burr will form as you sharpen both the front and back surfaces of your knife. If you do not remove these waste metals, the knife will not cut effectively. 

To remove the burrs, begin by rolling up a newspaper. It should be relatively thick.

Position the knife over the newspaper. Making sure to use the entire length of the blade from the heel to the tip, cut the paper. Shift to different spots in the paper and complete this process three times. This should be more than enough to remove the burr.

5) Make a Two-Stage Blade

Only intermediate and advanced users should follow this step, also referred to as kobatsuke. 

When you create a two-stage blade, you will retain the knife's cut quality. 

To start, obtain a finishing whetstone. Run your knife along the whetstone at a steep angle. For the front surface, only apply force as you push. For the back surface, only apply force as you pull.

Complete the pushing and pulling movement about 10 times along each spot on your knife. 

When you have completed the process, remove the burr as described in step 4.

 

With these simple steps, your knives should be sharpened in no time. Happy chopping!

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