What is a triple bevel on a knife?
You can check the answer of the people under the question at Quora “beveled knife“
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What is a triple bevel on a knife?
You can check the answer of the people under the question at Quora “beveled knife“
About truongthanhtung93
Probably inappropriate, but this seems to be a classic example of going the long way around to get to the same place.
When eyeballing an edge, the continuous ‘rolling’ (not ‘ rolled ’) edge produced with a steel approximates to the cross-section of a Gothic arch:
A triple grind edge approximates the same profile in ways easy to acheive using several wheels or hones preset at specific angles .
As an acute (sometimes too acute) edge wears, each lick of the steel – or an abrasive equivalent – restores the edge but makes the angle of the business part of the edge more obtuse.
At some point the edge becomes too obtuse, at which point it needs to be sharpened.
The effort involved, all things being equal, rarely justifies a complex compound grind.
Pretty soon a simple one-angle edge becomes two, and at each resharpening the working edge widens.
As someone once said ‘life is too short to stuff a quail’ (or maybe a mushroom).
So my advice is stick to a double grind.
In the natural way of things, the complex grind – the one approximating a Gothic arch – will take care of itself.
Wanbasion Black Stainless Steel Knife Set, Sharp Kitchen Knife
A triple bevel is when you sharpen the knife with three different angles bevels .ex 30%,25%,20.what this does is it gives you a sharp edge that lasts longer.However you will lose some of the sharpness compare to a regular double bevel. Triple bevel is more suitable for home use its plenty sharp and the edge will last longer.For profesional use stick with the double bevel it is sharper
You’ll just have to sharpen more .witch is fine most chefs hone there knives often they would rather have the sharpness
Chicago Cutlery Belden 15 Piece Premium Kitchen Knife
A triple bevel commonly known as a trizor edge because it creates a 15 degree triple-bevel arch-shaped edge that resists dulling longer than conventionally sharpened hollow-ground or “V-shaped edges.This is a trademarked by chefs choices and it done with a 3 stage knife sharpener that they sell . it does however have a slightly less sharp edge only noticeable by the pros.
Authentic XYJ Since 1986,Outstanding Ancient Forging,6.7 Inch Full Tang
What is a triple bevel on a knife?
A complete waste of time and effort.
I’ve seen the claims that XYZ shape is stronger, stays sharper, etc. and it’s primarily all sales pitch BS. There’s a whole host of factors which determine how sharp a blade can be made and how long it stays sharp … and the grind has absolutely nothing to do with either of them. Hollow ground originally came out to counter the excessive cut force resistance caused by blades being made too thick. Too-thick is the problem shared by the vast majority of blades made since the 1950s for lack of proper and quality materials. “Cheaper & Faster” became the motto in the post-war era, and as a result, blades that were cheaper and faster to produce were thicker and lower quality. After all, who will pay $250 for a good blade when they can pay $90 for a junk one with a good sales pitch? Nowadays, they’re still paying $350+ for a junk blade with a good sales pitch. You know, it’s right up there with the guys who will buy “magnum” branded shotgun shells and not have the slightest understanding that the “magnum” shells are indeed less powerful than the modestly labelled standard loads … but facts rarely get in the way of sales hype claims and the suckers who waste their money.
Amazon Basics 14-Piece Kitchen Knife Block Set, High-Carbon
It’s a gimmick to get you to buy a special sharpener. This is the supplier’s graphic.
No professional that I know gives a flip about the number of bevels and these triple things are going to be hard to work on a chef’s “steel” when working.
Just so you know, these are the normal industry bevels with the plain “V” being most popular, followed by the “convex” for people with power belt sharpeners.
EDIT: I notice several kitchen pros stating that they think this edge might stay sharper, longer, but it’s never as sharp as the double or single V edge.
Yeah. An axe will hold its edge longer too, with a 45-degree angle, but it won’t be sharp enough to do your kitchen work. I’m standing by my opinion that “triple bevel” is B.S. marketing to sell you their $150 sharpening machines.
Spring Assisted Knife – Pocket Folding Knife – Military Style
It is reference to three separate bevel angles on each side of the blade, I use to sharpen this way when I had a knife with a thicker blade. Some claim the blade stays sharper for longer.
imarku Japanese Chef Knife – Pro Kitchen Knife 8 Inch Chef’s Knives
There is an arch shaped sharpener that you draw through guides and each one drawn through puts a sharpe bevel at different angles giving a triple bevel on both sides of the knife edge.
Smith & Wesson Extreme Ops SWA24S 7.1in S.S. Folding Knife with 3.1in