Final answer:
A common chef's knife is typically double-beveled, not single-beveled as the statement is false. Most chef's knives have edges sharpened on both sides, ensuring better cutting efficiency by exerting higher pressure.
Step-by-step explanation:
The statement that a common chef's knife is single-beveled is false. Most chef's knives are actually double-beveled, meaning they are sharpened on both sides of the blade. This is opposed to single-beveled knives, which are sharpened on only one side and are less common, typically found in some traditional Japanese knives used for specific tasks like sushi making. The angle and the bevel of a knife are important for its cutting abilities. According to Chapter 8, a sharp knife will exert a higher pressure with the same amount of force compared to a dull knife, largely because a sharp knife has a smaller surface area on its cutting edge. This is crucial in the kitchen for effective and efficient cutting, slicing, and chopping.