Single side bevel edge sharper than double bevel edge?

[Ken S]

With a single bevel knife, the back of the blade (non beveled side) rests directly against the surface of whatever is being cut directly at the cut. With a double bevel knife, that contact is not made until the bevel intersects with the main body of the knife. That's why we must tilt a double bevel knife for marking.

I reground a santoku knife with a single left handed bevel to make thinner slices of apples and cheese.

Ken