Cutting an apple

[JediKnight86]

I grabbed an apple and started slicing with my Murray Carter neck knife. It's a flat grind with a scary thin edge, like a zero grind or convex. It seemed to have more resistance than my Sebenza, which shouldn't be. The Carter felt like it was wedging its way through and the cut was choppy looking. The Seb was no kitchen knife but it was smoother.

Is a hollow grind that much better at slicing even though it's edge is much thicker?

 

[Jason B.]

All about the friction, the grind of a blade will be a huge factor in how it gets through something, even more so than if your knife is sharp or not. Ever notice how a dull convex or thin flat ground blade will continue to cut like its sharp even though its not?

 

[tjsulli790]

Yes the way a knife is ground has a lot more to do with slicing ability than edge thickness. Kitchen knives don't excel at slicing because of a thin edge but rather because the knives themselves are thin.

 

[JediKnight86]

The Carter is a thinner blade, but if I take into account the whole blade to equalize the comparison, I think the Sebs secondary bevel is thinner than the whole Carter blade. By comparison the hollow grind of the Seb is a part that doesn't exist on the Carter. The Carters whole main grind equals the Sebs secondary. Thus the wedging effect even on a thinner knife. Am I making sense?

 

[Jason B.]

Yep, like a convex blade the hollow ground seb pushes material away from the surface of the blade instead of letting it stick to it.

 

[A.P.F.]

It is really about the apple. A MacIntosh would probably be cut better with a hollow grind due to it's softer flesh. On the other hand, a full flat grind will work better on a Honey Crisp as it is more of a crunchy apple, which tends to shear and fracture with a hollow grind. What can I say? I am an appleholic that consumes 3 or 4 a day.

 

[coop1957]

A larger slip joint is ideal for cutting up most fruits/veggies. My mini Case Trapper clip blade has cut up many o apple with ease. They are good a peeling things too.

 

[RetiredGuns]

All about the friction, the grind of a blade will be a huge factor in how it gets through something, even more so than if your knife is sharp or not. Ever notice how a dull convex or thin flat ground blade will continue to cut like its sharp even though its not?

Boy have I ever noticed! My Para D2 no longer shaves real good but it continues to slice and cut like it's still razor sharp. I've had it for 3 months or so and have yet to sharpen it. I hope I can restore the edge on that CPMD2.

 

[mnblade]

I grabbed an apple and started slicing ... the cut was choppy looking.

I had the same experience with an Endura. It's one of the things that got me back to folksy, traditional slipjoints 99% of the time. The thin, sharp blades on my Old Timer or SAK or Case trapper can quarter and peel and apple for my kids like a laser in no time at all.