Re: Let's Talk About Knives.....................
I've got a knife with some asymetrical bevels on it. First of all, why would they do that? There is one side of the blade where the sharpened edge is barely noticable; probably less than 1/64 in. of a bevel. The other side is beveled much further up the blade. It is probably 1/32 or larger of a beveled face. So the cutting edge is not directly under the center of the blade's thickness; it sits almost entirely to one side of the blade. Is there one way to sharpen this blade better than another? And I really can't figure out why it was done that way. Anyone have an explanation, and know how to sharpen this?