Micro bevels are important for keeping the sharpness of your knife.

After sharpening the bevel(it is also called edge bevel or primary bevel),

You can make micro bevels on the edge of your kitchen knives.

1. Does the sharpness of your knife last for a long time?

If yours doesn’t, a micro bevel is for you.

A micro bevel will prolong the sharpness of your knife two to three times compared to a knife without a micro bevel.

A micro bevel is something like a waterproof spray for your shoes.

It will keep your shoes in good condition if you use it.

Do you want to keep your knife in good condition?

Keep reading and you will find out…

2. What is a micro bevel?

It is the bevel of a bevel. A micro bevel is also called a secondary bevel.

Shape making is for the primary bevel.

3. Why do you need a micro bevel?

A knife that has thin bevels is really sharp. Thin bevels have a great feel of the cutting.

If the bevels are too thick, it is difficult to cut ingredients.

However:

Thin bevels don’t last for a long time because they are too thin and fragile.

Because the fragile edge is easily messed up by cutting food.

So the knife will get dull quickly.

With micro bevels, the sharpness will last 3 times longer than without micro bevels..

Remember:

The primary bevels are for a good feel of a cutting.

And

The micro bevels are for durability of the kitchen knife.

4. How to make micro bevel

Here are tools you need…

A fine whetstone (More than #3000)

A sharpened knife (The primary bevel must be sharpened before making a micro bevel.)

Newspaper (This is for getting rid of burr. )

From now on, I am going to explain how to do it for a right handed person. If you are left handed, do it with the opposite hand.

1. For Western knives…

This is the shape you want your knife to have.

After sharpening the first bevel,

1 Use your right hand, set the angle of the blade to 40 degrees towards the whetstone.

2 Keep the angle, gently stroke your knife by pushing your left hand forward. 

(Stroke from the tip to heel. Make sure the entire edge touches the whetstone) 

3 And repeat this by gently stroking the process twice.

4 Flip the blade.

5 Using your left hand, set the angle of the blade to 40 degrees towards the whetstone.

6 Keep the angle, gently stroke your knife by pushing your right hand forward. (make sure the entire edge touch the whetstone) 

7 And repeat this by gently stroking the process twice.

8 Get rid of the burrs using a newspaper.

9  Done!

Please be careful of the three points below…

1 The angle should be larger than the primary bevel.

2 Do not overdo it.

2. For Japanese single bevel knives…

This is the shape you want your knife to have.

After sharpening the first bevel,

[]Left side of the shinogi line is kiriga(primary bevel)

1 Get rid of the burr by laying the back side of the knife flat on the whetstone and move diagonally.

2 Using your right hand, set the angle of the blade to 40 degrees towards the whetstone.

3 Keep the angle, gently stroke your knife by pushing your left hand forward.

      (Stroke from the tip to heel. Make sure the entire edge is touching the whetstone) 

4 And repeat this by gently stroking the process twice.

5 Done

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