My uncle swore by using a 1/4 inch roundover on every drawer front edge

He said it was the only way to get a soft feel that clients love. I followed his advice for years on my own builds. Then a shop in Tacoma showed me their sharp 90 degree edges with a tiny bevel, and it looked way more modern. Now I'm rethinking my whole drawer game. Which style do you guys think holds up better and looks more professional?

3 comments

3 Comments

spencer_owens581mo ago

Honestly, I switched to that micro-bevel and never looked back. It just feels cleaner and way more pro to me now.

riley_wood841mo ago

Actually, that's a secondary bevel. Micro-bevels are way smaller.

oliverhernandez1mo ago

My old chef's knife has a 20 degree secondary bevel and it works fine for everything. Spencer_owens58, I get the appeal but honestly it's just sharpening at the end of the day. The whole micro vs secondary debate feels like splitting hairs unless you're doing competition slices.