On knife forums sites, it's often recommended to add a microbevel to the edge of a knife. But what exactly is a microbevel, and what are its benefits?
It sounds logical – the thinner an edge, the better a knife cuts. And the narrower the angle at the cutting edge, the sharper the knife.
However, a thin and sharp edge can bend more easily when cutting or even chip when working with hard foods. A microbevel can help prevent this.
A microbevel is a second bevel at the tip of the cutting edge, applied at a wider angle, which reinforces the edge on a micro-level. In cutting performance tests, a microbevel may slightly reduce initial sharpness but increases stability, so the blade stays sharp longer.
When sharpening, the microbevel is created using the finest grit available, with a few light strokes on each side at a wider angle. For example, if the blade was initially sharpened at an angle of 10° per side, the microbevel should be applied at a minimum of 15°.
Our knives have a primary edge angle of 10° per side. The optional microbevel that can be ordered in our shop is applied at an angle of 15° per side, using a 4000-grit finish and a final strop with diamond spray-coated leather.
More regarding this subject can be found on: https://www.knifeopedia.com/edge-maintenance
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