Convex Grind - Issues?

All this time I thought Jerry Hossom's knives were hollow grinds with convex edges.
:dunno:
 
Some people get grinds and edges mixed up. You can have a convex grind and a flat edge
like the Busse Sar 5 or a flat grind and a convex edge.

The nice thing abut a convex EDGE is it is easy to get nice and sharp especially if it is not to hard a steel.
 
I'm not a pro on knife geometry, but I think they'd be for different uses. For example, for whittling, I'd imagine convex grinds having a disadvantage, because it'll have a harder time catching bark at a low angle.
 
I have found a convex edge and grind to be a superior on nearly every facet of knife use. Batoning, chopping, whittling, push cutting, slicing...doesn't matter.

I disagree with catching bark at a low angle as well. Most beveled "V" edges are over 17 degrees. I strop or "hone" at around 13 degrees. You can get a thinner edge while still maintaining more material for edge support given the radius of the convex grind and edge. It also voids a chip for cutting relief better since it curls the material out of the way faster as well as allowing for a deeper cut. Hollow grinds have a small advantage over a convex grind (please note "grind) being thinner AT FIRST but quickly get out matched. The trade off there is strength. I would rather have twice the strength and sacrifice one small entity of cutting ability...arguable it may be, but IMO a very small non issue...to gain brute force tough ability to beat that small blade (under 4") mercilessly without worrying about failure of any kind driving it through the hardest of woods and still shave after the fact. It is a no contest issue to me.

Hollow grinds look better. No question. I use my knives and want to beat the piss out of them and have them hold up. This is Much more important to me.:thumbup:
 
Jerry Hossom said:
There is absolutely no rule of knifemaking that requires us to be fair. The fact is that regardless of what primary grind you use, you can apply a convex edge having whatever material thickness at the top of the convex that you choose.
Click to expand...

I see.
Let's just set conditions the way they suit my likings and see biased results of my little special comparison...
 
LMAO!:D

Ok, what parameters do you set? I am always game to play by someone else's rules. I am not being a smart a$$ either. I enjoy seeing thresholds and boundaries set forth by another person to see if the game can be beaten as an outsider. Not for spite but for sport.

I would like to hear what you have to say my friend. :) :thumbup:
 
TwinBlade said:
I have found a convex edge and grind to be a superior on nearly every facet of knife use. Batoning, chopping, whittling, push cutting, slicing...doesn't matter.
Click to expand...

You find a convex grind to slice better than a flat grind?

Really?
:confused:

Now I am going to have to get rid of my Japanese kitchen knives... :)
 
huugh said:
I see.
Let's just set conditions the way they suit my likings and see biased results of my little special comparison...
Click to expand...

No, we set the shape of the edge irrespective of the primary grind above the edge, and join them as we see fit. In many of my knives, the blade is thinner about 20-30% up than it is at the edge, so the dimensions I use for the convex edge is anything I want it to be, as is the thickness of the steel at the top of that edge.

I'm not arguing against standardized testing. I am arguing about placing constraints on design elements so you can force fit one of the parameters.
 
ADD said:
You find a convex grind to slice better than a flat grind?

Really?
:confused:

Now I am going to have to get rid of my Japanese kitchen knives... :)
Click to expand...

Well, I stand corrected my friend. I do not do any food prep...ever. My food prep consists of taking a fresh cut 24+ ounce steak from the wrapper and chunking it on the grill until it is medium rare. If I feel especially frisky, I may add a dash of seasoning. :D

I cannot speak intelligently about your comment simply because I don't know. I have seen some VERY impressive displays on video of what a good kitchen knife can do...did I say very impressive? I meant "blow me away" impressive. Most of it was with the skill, but the knife made the execution possible.

It think it would come down to something where a novice like myself would not be able to appreciate the grind like a chef would or someone like you who uses your knives in this matter, but again, I cannot speculate. Please note also, that I said "I have found" meaning I have not found anything to work better YET. I use my knives on wood and every day things aside from food. It is with the wood and outdoors use that my knives excel compared to what I have used.:thumbup::thumbup::thumbup:
 
Cutting is about sharpness and thickness - less about the shape of the edge or grind. Thickness influences friction force & wedging force.

Shape can influence wedging force, but not a great deal compared to how thick the edge or blade is. And shape will influence the friction factor, but again thickness (or even finish) is going to be more critical than shape, I think.

Anyone can get their knives out and see that the knives that cut the easiest will be the sharpest and the thinnest. For most cutting those are what determines how well it will cut, not shape. I think having a polished bevel increases cutting performance more than shape (with thickness being the same) would.

Convexing is often thought of as something we do to thin an edge, which will always make a knife cut easier.
 
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