Cutting contest...Flat or Convex?

The question is:
Convex or Flat grind for a cutting contest?
More specs might help!!!
Around a 10" blade 3/16 or 5/32nds thick and
1 1/2" wide.
What steel do you Favor?
My fav is 5160
 
Originally posted by peter nap
HMMMM. Mike answered the question but for what it's worth I'd like to go a little deeper. IMHO and only IMHO, I feel that flat grind produces a better edge as far as fine cutting. simply put, I feel it is sharper. It is also more delicate and will not stand abuse. A convex edge is better for harder use. It requires less resharpening and it does not need regrinding as often as flat under the same conditions.

Some people like Laurence use the convex grind almost exclusively and there is no question that his knives cut well and hold up well.

I use both grinds depending on the intended task for the knife. With some of my knives I abuse them and they get a convex edge and I have never had reason to complain.

That said the geometry that Mike described is almost perfect for a contest knife.
Click to expand...
i use both grinds as well! most of my culinary knives are full vee flat grind. hunters and camp tend to be convex grinds. i always finish with a convex edge! BACK TO THE QUESTION! i would use the steel you feel the most comfey with! i feel the blade geomentry and HT is much more inportant than the steel!
 
Blinker

What kind of cutting are you going to have to do? I think that would effect how thin you wanted to go. The thinner you can get away with the better you would be, unless there is alot of wood chopping then you might need the mass.
 
DaQ

ABS cutting competitions rules:
  • Blade must not exceed 10 inches in blade length [length is measured from face of guard/handle].
  • Total length must not exceed 15 inches total.
  • Width of blade must not exceed 2 inches.
  • There must be at least one visible pin in the handle going through the tang. Thong hole must be at back of handle.
  • Lanyard must be attached and must be long enough to have at least one twist in lanyard while cutting.
  • Knives will be reviewed for these measurements and will be disqualified if not within guidelines.
  • No restrictions on style of knife.
  • Blade must be forged by you and used by you the maker.
  • You must be an ABS member and be 21 years of age.
  • While event is going on, knives must remain in sheath of zippered bag until on the line to cut.

I've never seen one where they allowed stock removal blades. Isn't the whole reason behing the ABS to promote forged knives? (I'm not speaking for or against it, just stating my understanding - which is limited, I'm sure...)


2 answers to your questions:

1 - you can enter any knife you want as long as it fits within the rules. Most guys try to get it as close to the maximum size allowable, but some do run a bit shorter/smaller.

2 - The "forged" part of the requirement refers (IIRC) to the making of the tip, any bends/curves, and the bevel. If you cut a blank out of a bar of steel, it's clearly not been "forged to shape". That said, there aren't many knifemakers who can forge a knife that don't need at least some time at the grinding wheel!

That's also why you see mostly carbon-steel knives at the cutting contests.
 
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