convex grind vs flat grind (v grind)

HwangJino

HwangJino

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Dec 2, 2012
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What are you thoughts on these 2 grinds?

I have a full convex nmfbm and soon a v grind nmfbm.
Is there much difference between the 2 when it comes to high impact cutting (mostly chopping in my case).

All my kitchen knives are convex edges and work very well, but they are all pull slicers and never see impact.

I just want to hear others experiences in the 2 grinds when it comes to chopping. Which do you favor and why?
 
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I like convex edges. There is a reason why most axes have a convex edge.
 
Well it seems I am going to have fun bringing out my old stones to convert it to a convex grind... I'll probably ugly up that nice satin finish in the process :(
 
Really it all has to do with the overall blade geometry, the thickness of the edge, and the angle of the cutting edge. Theoretically, a V grind edge that is able to handle the impact of very hard chops without losing the edge, should be able to bite deeper.

There's advantages to both. I happen to prefer V grinds because I'm better at sharpening them. Just my 2 cents.
 
HwangJino,

I find that Convex edges last longer and cut better with chopping chores as well as most every other one. You can cut circles more easily as well.

As always, YMMV:)
 
If you go convex get a worksharp. Well worth the money. Just resharpened my Swamp Warden with mine and stropped to a mirror edge.
 
I prefer convex only because they are easier to sharpen and maintain. Also, there is more metal behind the edge. However a good v-grind will perform just as well and if you don't mind spending the time you can change edge angles for different uses. As for your knives, you said full convex nmfbm? So it isn't flat ground blade profile with a convex edge, but a full convex profile? That would surprise me, but I don't know anything about the nmfbm.
 
Sounds like an LE blade blank was used. I bet it's about .28" thick? Full convex, sexy blade right thar.

What I did with my SAR8, Wich has the same full convex grind, is use a magic marker along the length of the blade from the cutting edge to about a half inch up. Then I hit it up on my 1x30 belt sander, going slowly and checking where the marker is being removed as to not touch the factory edge. I turned a full convex into an almost Appleseed shaped profile. It makes it a bit better at slicing, and bites a bit deeper while chopping, but still retains much of the strength of a full convex..
To the OP: it depends on the blade really. For edc, I like my blade to have as sharp an edge as possible, so V edge. When it comes to the big chopper in my arsenal, my ASHBM uses every bit of its V grind to its advantage to bite deep.
 
My bumble bee nmfbm is full convex.
The one I'm about to purchase, has a flat grind (judging by the picture).

I don't use guided sharpeners, i prefer water stones.

I've noticed every single knife I own, i prefer convex edges.
I've only been doing convex for about 2 or 3 years, my first 8 years of sharpening I only did v grinds.
 
i have a V edge on my TGLB ive processed 2 deer and a HOG with it. i like the v edge for me i carry a stone around so its eaiser for me to just have a V edge on it. to me just really depends on how your going to maintain your knife.
 
I have convexed all of my busses, especially the tglb. Since receiving a hog muk and being amazed at the sharpness and strength of the blade, I convex everything now up to 1500 grit, then Strop. I have every busse convexed except the nuclear muskrat because it's Thinfi
 
Convex grinds, as others have said, is superior for high impact work and chopping. Another name for convex grind is "axe grind", axes are made this way because the grind maintains a higher volume of steel closer to the edge than other grinds and promotes edge stability. A flat grind is superior for slicing and for a blade of a given thickness can be sharper. Often I see people claiming to prefer flat grinds for large knives because they are lighter and bite deeper; in general the overall design for choppers though would be made more efficient by having a thinner convex blade of a given weight rather than a slightly thicker flat grind that would weigh the same.
 
I just checked. My ASHBM is full flat until just a little bit before the edge, where it turns out I convexed it. Go figure. Combo.
 
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