The grind of a blade refers to the shape of the cross-section of the blade. It is distinct from the blade profile (e.g., clip point or drop point knife, sabre or cutlass, axe or chisel, etc.), though different tools and blades may have lent their name to a particular grind. As a rough guide, Western kitchen knives generally have a double-bevel (approximately 15° on the first bevel and 20–22° on the second), while East Asian kitchen knives are made of harder steel and are ground at 15–18°, being either wedge-shaped (double-ground) or chisel-shaped (single-ground).