Favorite Blade Grind -And why?

Shorttime

Shorttime

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Like the title says, your favorite bevel style (full flat, saber, etc), and a little bit about why you like it.

Or, just post a link to the last three times this same thread has been posted. That's cool, too :p
 
For food prep I always prefer a full flat grind, but for EDC I usually prefer a thin hollow grind with a swedge on top if possible. In my opinion hollow ground blades bite into most materials better than other grinds and I find them far more useful for EDC.
 
Most of my blades are scandi ground, but not really intentionally. I just found the Mora style knives worked very well for me.

I actually prefer, in theory atleast, FFG blades, but that is not well represented in my collection.
 
My kitchen knives look full flat, but tapers towards he cutting edge. Not sure if that's considered full flat though, I can almost see a sabre grind happening.

Edc folder, i like hollow grind, not sure why so many dislike the hollow... maybe crk does it well?

Choppers, i like convex.
 
Hollow. It really is dependent in what you are using your knife for though. I have pretty suburban tasks and find that hollow is the best slicer...
 
I really like the look of a saber grind, but a FFG is generally better-suited to my uses. I like hollow saber grinds quite a bit - the older Spyderco Natives had such a grind and looked way better, but the newer FFG Natives are pretty much inarguably better in actual use.
 
Love me a scandy. Because its really easy hone by hand in the field . Now if I have the comforts of home give me a flat.
 
Flat or hollow, either works for me (though I have a slight preference for FFG). For my typical usage, pretty much all I need is a good, smooth slicer.
 
Depends on the tool and cutting task, but in general I prefer FFG.
 
I don't really have a favorite grind type, as long as they are thin. I have thin FFG in spyderco that I like, and thin hollow grind in CRK and others that I like. Some of the ZT's I've had were a little too thick at the edge for my uses. Now ZT is getting some thinner options as well, so all around I am happy with either FFG or Hollow ground.

I do tend to prefer higher grinds than lower, so Full Flat Grind over a Flat Sabre Grind, not that I would really notice either way.
 
Flat grind or high sabre. Not keen on hollow.Partly aesthetics, partly it is perceived to be weaker.
 
Full flat with a convexed edge. Easy to maintain, cuts everything better than any other grind I have used.
 
FFG for my utility folder (b/c it just cuts and slices better); convex zero-grind for my utility/camp/hunting/bushcraft fixed blade (b/c it stands up better to more extreme uses).
 
FFG or a 3/4 Grind.

These are simple Grinds that seem to be the most flexible for my needs.

Much more interested in the edge angle and what's behind it.....
 
HwangJino said:
My kitchen knives look full flat, but tapers towards he cutting edge. Not sure if that's considered full flat though, I can almost see a sabre grind happening.

Edc folder, i like hollow grind, not sure why so many dislike the hollow... maybe crk does it well?

Choppers, i like convex.
Click to expand...

I strongly suspect your kitchen knives feature a subtle convex grind towards the cutting edge. Very common on higher end kitchen knives to help with food release. I don't know how much it actually helps, but that's what they tell me. ;)

I guess if I had to pick one I would say FFG, but it depends pretty heavily on the tool and the task at hand.
 
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