EDGE PROFILE
The profile refers to the shape of the ground edge of the blade, the primary cutting edge.
The most common profile is the V-Edge which is used by most kitchen knife manufacturers. Other profiles which can be found on some high end knives and specialty knifes are double bevels, multi-bevel, concave, convex and chisel. The chisel edge is primarily found on high end Japanese style knives as well as on most serrated knives.
DOUBLE BEVEL or V-EDGE
The V-Edge is created by simply grinding the 2 sides of the edge using a flat abrasive surface. The smaller the angle, the more material is removed and the more fragile the edge becomes.
CONVEX EDGE
The convex profile is the most technically demanding to achieve. There are a number of techniques that can be used to achieve this or come very close. The convex profile allows more of the metal to remain as compared to the wedge profile thus making it stronger.
CHISEL EDGE
The chisel edge is used on woodworking tools, most serrated knives and Japanese style knives. Only one side of the knife is beveled creating a very sharp but also fragile edge. A 15° angle on a western style knife that is ground on both sides is 30° inclusive. A 15° angle on a chisel edged knife is 15°.
Japanese knives can be ground in 2 different ways. The bevel can be only on one side, or on both sides. Chisel edged knives make a cleaner thinner cut but will take practice. Most single beveled knifes are made for right handed people, although left handed ones are available.
HOLLOW GRIND
The hollow grind profile is most common with commercial sharpeners who service high usage customers. Sharpened knives are swapped for dull knives on a regular basis. A hollow grind or convex edge is very sharp but very fragile. It is vulnerable to breakage and requires special equipment to sharpen
