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Knife Edge Geometry

Posted by David McHan

In this blog post we'll be explaining more about the most important part of a knife, it's edge! After all, a knife with no edge isn't a knife at all.

Knife Edge Geometry

Every knife has 2 bevels on the knife blade, a Micro Bevel and an Edge Bevel. Edge bevels are used to get the thickness of the knife down to the size needed for the type of Micro Bevel you are going to place on the knife.


There are many different types of edge bevels depending on function. Hollow grinds or flat grinds give you a finer micro bevel, while thicker grinds like the sabre grind cannot take a smaller Micro edge.

Micro Bevel

The more acute the angle, the sharper the knife is, and the thinner the blade the finer you can make the Micro Bevel. For reference, a razor blade is about 10 degrees. Generally, most pocket knives fall at a 15 degree angle, while sturdier knives that are needed to skin or chop, such as hunting or cooking knives, fall in the 15 to 20 degree range. 


In my experience, pocket and folding knives work best when sharpened to a 15 degree angle. That way they still retain a shaving edge but with compromise for a higher durability. Any lower and the edge retention is too weak to be useful over a long period of time. Knives used for chopping, stabbing, or that will take more edge trauma in use need to be in the higher, more durable angle ranges of 25-30 degrees. They won't be razor sharp at this angle, but the durability of the edge will last much longer.

Next week we'll be looking at a few different American Buffalo Knife and Tool knives, and explaining the Edge Geometry on each.