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The Flat Grind
The flat grind endeavors to provide an edge that is both thin and strong, and leaves a strong thick spine. The grind is completely flat, going from the spine to the edge. This grind is harder to make, because a lot of steel needs to be ground away. However, the edge ends up being fairly thin and so cutting very well. Because the bevels are flat, there is plenty of metal backing the edge, so it's much stronger than a hollow grind. It is not as strong as a sabre grind, but will out cut that grind.

The edge on this design also penetrates better for slicing and chopping. The hollow grind expands non-linearly as you go up the blade, the sabre grind expands linearly but very quickly. The flat grind expands linearly and slowly. Kitchen knives are usually flat ground, because when chopping/slicing food you need to push the blade all the way through the food. This grind is an outstanding compromise between strength and cutting ability, sacrificing little for either.

The Convex Grind
Also called the Moran grind, after Bill Moran. This grind is as you would expect, the grind arcs down in a convex curve down to the edge. This means the point can be very sharp, because there's no secondary bevels to create the edge itself, just two intersecting arcs. There is also a fair amount of steel behind the edge, because the convex arcs cause the edge to widen non-linearly. This is a strong-edge format, which won't penetrate like a flat grind but will be stronger. Knifemakers form this grind on a flat-belt grinder. A disadvantage of this grind is if you don't have a flat-belt grinder yourself, it is difficult to touch up the edge.

DOUGLAS P. DART
6955 State Route 20 A
Perry NY 14530
585-905-1019
EMAIL DPKnives@gmail.com

 

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Last updated 01-25-12