do flat grinds always...

S

SkaerE

Joined
Sep 9, 2001
Messages
428
go all of the way to the spine? or can you leave a ridge of unground metal along the spine of the blade? i think most of the knives that i have seen that have the unground metal are hollow grinds but im not sure.

does it depend on the angle of grind/size of blade?

most flat grinds i see go from edge to spine in almost one big triangle, is this best for any reason?
 
Flat grinds do not have to go to the spine, but I beleive that it is usually called a sabre grind if it does not go to the spine.
 
There are three basics:

flat
hollow
convex

There are just many variations of each.
 
i grind most of my flats this way for the reason that you have a accending bevel to the top. this gives a seperating cut all the way to the top unstead of having a thick secondary bevel that is like having a wedge on the spine. for some heavy choppers some guys like to have the secondary bevel for added whieght. even on my bushwhacker model i prefer a full grind and provide another way by how i balance the blade to the axe like hande. all my culinary knives are full flat grind for food. test a few of yours and get feed back from customers. find what they like! HAPPY GRINDING ;)
 
SlaerE, it's just a matter of preference. Same with hollow grinds, you can take em all the way up or leave a flat above the grind.
 
Laurence really put it well.

Originally I liked the full grind for aesthetic reasons...but after a few years of never-ending testing I have always found that a full grind will cut with less drag than one without.

And it's not a strength issue...pretty much any knife quality steel will be plenty strong enough if ground completely to the spine.

Just my $0.02 ;)

Nick
 
All mine so far have been full V llat ground. The only part of spine not broken by the grind is at the plunge area. I like the looks of flat grinds that leave a bevel for a certain length and want to try that too. Lots of knives still yet to make I hope.

Roger
 
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