Primary and secondary bevels

[mhpr262]

What is what when you thin out a knife?

I always thought that the primary bevel is the apex of the blade, the part that does the actual cutting, while the secondary bevel is the on that thins out the blade to prevent wedging, meaning it the one between the primary bevel and the bladeface. Meaning you can have a 15° primary bevel for cutting and a 10° secondary bevel for thinning.

Or is it the other way round?

 

[LKH9]

Totally what you said. Primary bevel can be called microbevel to be understood more clearly.

 

[Pensacola Tiger]

There is a seven page thread on this subject: http://www.kitchenknifeforums.com/showthread.php/2231-Primary-Secondary-Bevel-Discrepancy

Both ways of referring to the bevels are correct, depending on your point of view.

I tend to refer to them as "grind", "edge" and "microbevel" so as not to get caught up in the terminology issue.

Rick

 

[Ruso]

Both ways are acceptable/correct. However, in KKF it looks like the primary bevel is mostly used to describe the edge/apex ("the part that does the actual cutting"). On other forums/communities this might be different.