Yes, most kitchen knives are sharpened on both sides of the blade, which is known as a double-bevel edge. This means that both sides of the blade have an angled bevel that tapers to form the cutting edge. The angle at which the bevel is formed can vary depending on the type of knife and its intended purpose.
Sharpening both sides of the blade helps maintain symmetry and balance, ensuring that the knife cuts effectively and evenly. It also allows for easier control and maneuverability during use.
However, there are some exceptions to this general rule. Some traditional Japanese knives, such as single-bevel sushi knives (yanagiba), are sharpened only on one side. These knives are designed for specific purposes and require specialized sharpening techniques.
It's important to consider the design and intended use of your knife when sharpening. If you're unsure about the specific sharpening requirements for your knife, it's best to consult the manufacturer's guidelines or seek advice from a professional knife sharpener.