Blades for convex edge

S

steelheadr

Joined
Nov 27, 2009
Messages
83
Although new to sharpening in general, the idea of convex edges has my attention. I have a number of inexpensive, general purpose blades and some nice kitchen blades. I'll use a cheap folder to learn convex sharpening, but what general purposes for knives would a convex knife be most appropriate?

kitchen chopping and slicing?
chopping and batoning wood?
general edc tasks?

Thanks,
Jay
 
The convex will work for any of those uses. I have not been able to tell a difference in convex and flat beveled edges in use. Which one I use depends on the equipment thats available. Right now, all my knives have beveled edges. When I get my belt sander working, I'll probably switch a few over to convex. Just like any edge, you can make a shallower convex edge for an extra sharp edge, or you can increase the angle for a stronger edge. I have a Gerber that I'll probably switch to a 23 degree (estimated) convex edge tomorrow, and a home made scandinavian grind that I'll probably do at 12 degrees per side on Friday.
 
You can have thin shallow convex grinds and thicker more curved convex grinds. Thinner works better for cutting and thicker works better if chopping. I personally like convex because I'm a free hand sharpener and the convex doesn't limit me to try and keep one angle for all my sharpening strokes. Pluss a real thin convex blade is just sexy. :)
 
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