09-08-2017, 11:23 AM
Isn't a single-bevel blade really just a double-bevel blade with one really long bevel? In woodworking, that long bevel, when using a chisel for instance, allows for a large reference surface when paring, providing a lot of control for the cut. I don't do much in the kitchen, but would imagine the same applies (I'm thinking fileting a fish would be a lot easier with a flat against the bones).
One thing I've noticed, which may be relevant, is that it seems to be a lot easier (for me) to debur a chisel or plane blade than a knife. When I sharpen a chisel, the back of the chisel (the long bevel) is already polished. I sharpen the (short) bevel only up through the grits, then remove the burr on the stones by repoliishing the back on the finest stone. Perhaps that large reference surface makes the deburring more effective (i.e., does a better job in abrading away the burr) than what is normally done sharpening a knife. From my own (limited) experience, I never feel like a chisel isn't completely sharpened/deburred when I'm done with it, but I always feel like a knife could use more work.
Just a though... if I keep barking up enough wrong trees, eventually I might find the right one.
One thing I've noticed, which may be relevant, is that it seems to be a lot easier (for me) to debur a chisel or plane blade than a knife. When I sharpen a chisel, the back of the chisel (the long bevel) is already polished. I sharpen the (short) bevel only up through the grits, then remove the burr on the stones by repoliishing the back on the finest stone. Perhaps that large reference surface makes the deburring more effective (i.e., does a better job in abrading away the burr) than what is normally done sharpening a knife. From my own (limited) experience, I never feel like a chisel isn't completely sharpened/deburred when I'm done with it, but I always feel like a knife could use more work.
Just a though... if I keep barking up enough wrong trees, eventually I might find the right one.