edge geometry

[sharpguytoo]

Can anyone explain why the bevel on some of my production knives (reputable manufactures not el cheapos) dont lie in a plane?

That is, the serations and the main plain edge are not in the same plane. Is this an important factor in cutting efficiency? Import practice? Cost saving device?

When I resharpen, should I follow this lead or try to gradually correct?

Thanks, I really learn a lot by just looking but thought it was time to jump in and ask.

 

[Knife Outlet]

Serrations are cut from only one side of the blade so the apex of the edge of the serrations will be to one side of the blade or the other while the plain edge will be somewhat centered since it is ground from both sides.

 

[sharpguytoo]

Thanks, I guess that is true for a standard "v" grind secondary, does that mean that a chisel plain edge (which would line up with the teeth) would cut better in a draw motion since it would follow in the same plane?

I love this site

 

[HoB]

I don't think I understand what you mean by "lying in one plane". If you mean that the bevels are not identical on both sides, than this is due to that fact that they are often hand sharpened and small variations are just plain normal. They don't affect cutting efficiencies in any way, good or bad. If you mean a blade that is sharpened only on one side, then that is totally different. It is called a chisel grind and serves a different purpose.

 

[db]

HoB I think he is talking about a combo edge with a chisel ground serrations and a v ground plain edge on the same blade.