Knife Bevel
A knife bevel is the angled surface that tapers the knife’s side down to the cutting edge — the sloped part of the blade ground to form the sharp edge. If a knife is ground on both sides, it has a double bevel; if only one side is ground, it’s a single bevel. The bevel angle determines sharpness and durability: a smaller (more acute) angle yields a sharper but more delicate edge, while a larger angle creates a tougher, slightly duller edge.
Understanding bevels matters for beginners because it affects how you sharpen and use your tools. Carving knives and chisels commonly have a bevel around 20°, which balances sharpness and durability — sharp enough for soft woods yet sturdy against chipping. Knowing your bevel helps you match the angle during sharpening and use blades safely (single-bevel tools cut differently than double-bevel ones), and it explains why tools feel different in the cut.
At BeaverCraft, our blades are ground with bevels chosen specifically for carving. For example, our carving knife edges are sharpened to a 20° bevel angle, which we describe as «ideal for carving soft wood». When you see «20° bevel» on a BeaverCraft knife or chisel, you know it’s tuned to slice cleanly through typical carving woods. To maintain performance, always strop and sharpen at the correct angle — keeping that factory bevel ensures your tool behaves exactly as intended.
