Blur Grind

D

Daddyo16

Joined
Jan 12, 2012
Messages
4,552
Just wondering why there are two different grinds on the Blur? I kept thinking there was something different about mine, and it finally hit me last night that's what it is. Mine stops at a vertical line on the back of the blade, and most of the others I've noticed have the curved grind.

What does that indicate, if anything?



 
My sg2 blur has the same grind as above pic. It is dated jun 07. The rest of mine all have the curved grind.
 
I think yours has the hollow grind and the others are more flat grind. I have a few of each and much prefer the look of the other blade. My 1670RD is the other style.

Needs a pic

BzrRN.jpg
 
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They switched the grind from the hollow grind to the flat grind somewhere along the line. The only blur i have woth the hollow ground is the SG2
 
My s60v blur is flat ground yet my sg2 blade is hollow ground. I guess that makes sense when you consider the properties of the two steels. Maybe they do just grind them differently depending on what steel theyre using.
 
I emailed Kershaw, and here is the reply that I got:

Thank you for your interest in our knives! I apologize about the confusion but to clarify currently both our Black and Red Blurs are produce with a hollow grind. I have looked into our website and saw that our red Blur has a picture of an older production with the disk/ flat grind. I will talk with our graphic department to see if we can update that quickly to prevent further confusion. Also, just so you know, most of our Blurs are produced with a hollow grind except for limited runs and the 1670S30V Blur which is produced with a flat/ disk grind.

I hope this helps clarify and have a wonderful day,

{Name Removed}
Customer Service
KAI USA, Kershaw Knives,
Shun Knives & Zero Tolerance
18600 SW Teton Ave
Tualatin, OR 97062
Phone: 800-325-2891
Fax: 503-682-7168
info@Kai-USA.com
 
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Is there a performance difference between the two grinds? I can't imagine there'd be too much, but people do have their preferences and it'd be interesting to hear about.
 
Depending on grind height, size of the wheel that a knife was ground on, and blade thickness, some might say that a hollow grind could be a better slicer. It's still somewhat subjective though. Flat grinds can slice damn good too when done right. Flat grinds will leave a bit more steel on the blade for a bit more lateral strength, but the amount is negligible for normal knife use in my opinion.

I guess what I'm saying is that it's a matter of what each user prefers. I'll go with an old classic Kershaw sub forum answer on this......get 'em both!:D

I'm glad to see Kershaw still using both grinds for different applications. I love variety!:thumbup:
 
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