Grinding wheel costs might limit blade design. The full flat grind is as it sounds - the grind goes all the way down from the spine to the edge bevel in a flat, linear slope. The flat grind is one of the most versatile grinds. It can be thick and heavy, or it can be extremely thin and sharp.
Or it can be a balance between the two. Most flat grinds are a balance between the two, though it will depend on the design. The full flat grind is thickest at the spine for strength, but tapers down into a relatively thin edge for excellent slicing.
More steel is removed from the sides, allowing for easier slicing and allowing the blade to move through mediums easier. A full flat grind will typically be stronger than a hollow grind, and cut better than the sabre grind.
This allows the full flat grind to pass through materials with more ease than other grinds who slope non-linearly hollow , or at steeper angles sabre. This is why the majority of kitchen knives are flat ground - so they can pass through food easily without much resistance.
The full flat grind has a great mix of the strengths of the other two grinds. Because it is a great all-rounder, the full flat grind is one of the more popular grinds. Strengths : Good cutting, strength, and chopping depending on blade thickness. Honestly, it is good on most knives. A sabre grind is either a flat or hollow grind where the primary bevel the grind does not cover the entire width of the blade, leaving some portion unground. The transition line between the primary bevel and the unground portion of the blade is referred to as the Sabre Line.
The sabre grind is used when the maker wants a stronger blade. To make full use of the stronger blade, often the stock is kept a little thicker so that the blade can stand up to hard use, such as chopping. With a thicker stock, the sabre grind will not slice as well as other grinds. Classic military designs such as the Randall 1 and the Ka-bar Combat Knife utilize the sabre grind. Strengths : Excellent durability.
It will hold up to chopping or penetration. Weaknesses : Its cutting ability is typically less impressive than other grind types. The chisel grind is not ground on one side at all. It is completely flat on one side, and has the primary bevel only on one side.
The chisel grind may or may not have a secondary edge bevel. The knife pictured above, and the profile diagram picture to the left, are both sabre chisel grinds. You can see how the bevel starts partially down the blade.
A full chisel grind would have the bevel go all the way up to the spine. Because one side is left unaltered, the other side can be sharpened at a thinner angle, making for a thin, sharp edge. Achieving accurate cuts is difficult with the chisel grind due to the unsymmetrical design. The blade will curve into the material being cut. So the knife will naturally slant towards the beveled side, causing the cut to be slanted as well.
Sometimes this is preferable, such as with handmade Japanese Sushi knives. When cutting fish quickly, a symmetrical grind might suck the meat in on both sides, which might accidentally suck in the hand you are using to hold the fish steady.
By using a chisel grind, you can have the blade cut away from your steadying hand, and the meat will not be sucked in on the unground side. Chisel grinds tend to be rare, and are not used very often.
Think of them as a specialized grind. Questions about sharpening your knives? Call a Product Specialist Monday through Friday, 8 a. Email a Product Specialist productspecialist sharpeningsupplies. Sign up for our Sharpening Newsletter!
All Rights Reserved. This is a photograph of a true hollow ground edge. How much the blade can withstand depends on the size of the hollow and the radius of the grinding wheel.
If the radius is large, the taper will begin higher on the blade, which makes the knife less sturdy. On the other hand, a grinding wheel with a smaller radius creates a blade with a fairly short taper, which will make the knife more robust. Hollow grind knives are best suited for thin, soft materials.
They should not be used for firm materials with a larger diameter. Traditionally, hollow grind blades were used for straight razors and scissors.
Today, you can find this blade type mainly in hunting and outdoor knives, as well as kitchen knives. Tactical Pens Ballpoint Pens Accessories. Lexicon navigation. Close the menu Lexicon navigation. All these options have their own specific features. We would love to tell you more about the most common grinds.
As the name might already suggest the hollow grind is hollow. Traditionally speaking a hollow grind was applied by pushing the side of the blade to a large, spinning, grinding wheel. Because of the curve of the stone a hole would emerge which would stretch out over the entire length of the blade. The advantage of a hollow grind is that the edge can become incredibly thin. It is for a reason that almost all classic straight razors have a hollow grind.
In addition, it is easier to sharpen a hollow grind blade without the edge getting thicker behind the edge. A disadvantage of the hollow grind is that the edge can also be a lot more vulnerable. Exactly because a hollow grind can be a little thinner behind the edge you run the risk of breaking it faster. In addition, when you have a thicker blade with a hollow grind you might experience that cutting through cardboard is easy when you use the edge and the incredibly thin part just behind the edge.
However, you could also experience that the thick spine of the blade could suddenly act as a blockage when you use it. By far most knives you come across have a flat grind.
A straight, flat grind from the edge upwards. The grind could reach to halfway up the blade, a sabre grind , but also up to the spine, which is when we refer to it as a full flat grind. Practically all normal kitchen knives have this type of grind. The flat grind has some advantages. After all, it looks nice and sleek, is relatively easy to produce and is nice and strong. The disadvantage of the flat grind is that it is relatively speaking a little bit thicker behind the edge.
In addition, when compared to a hollow grind you cannot sharpen it that often before it will definitely start to get thicker behind the edge. Of course this is relative: we are talking about sharpening the knife hundreds of times. A grind that often leads to questions is the convex grind.
Instead of it being hollow this grind is rounded. To achieve this grind one sharpens the blade on a free sharpening belt. Remarkable about the convex grind is that there is no longer a secondary edge, but that the grind is applied up to the cutting edge.
A convex grind has a couple of important benefits. If properly carried out a convex grind knife can have a stronger edge and still cut smoothly.
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