What Is a 70/30 Bevel?
A 70/30 bevel is a specialized edge grind most commonly found on Japanese kitchen knives. This type of bevel is designed to enhance cutting precision and control, especially in tasks that demand accuracy—such as filleting fish for sushi.
Unlike a traditional 50/50 bevel—where both sides of the edge are ground equally—a 70/30 bevel features one side with a significantly steeper, more acute bevel, while the opposite side is more shallow. This creates a unique cutting dynamic:
- Steeper bevel (70%): Provides a razor-sharp slicing edge that cleanly glides through delicate ingredients without crushing them.
- Wider bevel (30%): Helps food release from the knife more easily, minimizing drag and tearing.
In the image below, you can see the difference between a standard 50/50 bevel and a 70/30 bevel. The right side of the knife (as held in a right hand) typically receives more sharpening work, making the bevel more pronounced on that side.
How to Create or Maintain a 70/30 Bevel
Maintaining a 70/30 bevel on a Wicked Edge precision sharpener is surprisingly simple. Many people assume the bevels must be set to different angles, but that's not always the case. A true 70/30 bevel is more about stroke distribution than asymmetrical angles.
Here’s how to achieve it:
- Set both sides of the sharpener to the same angle (e.g., 15° per side).
- For every 10 strokes, do 7 strokes on the dominant side (typically the right side for a right-handed user), and 3 strokes on the opposite side.
- Maintain this ratio throughout your grit progression.
This method removes more metal from the dominant side, creating a visually and functionally asymmetrical bevel while preserving consistent sharpening angles.
Learn more about sharpening techniques and edge geometries in our Wicked Edge Knowledge Base.
Want to sharpen your Japanese knives with ultimate control? Explore Wicked Edge sharpeners here.
