Favorite Blade Grind -And why?

[basb]

Hollow with convex bevel, because i f*cking love my sebenza.
Convex and scandi because both work great for bushcraft and camp knives and they are easy to sharpen.

Full flat with a convexed edge. Easy to maintain, cuts everything better than any other grind I have used.

Thinking about this too. I sharpened the esee-4 with sandpaper on a strop making it slightly convex in the long run. It seems to cut very well but have not been able to test it in the field.

 

[Fish Boy]

Whatever grind is on my favorite knife.

 

[AR_Freak]

+1. My favorite by far

+2 qft

 

[HwangJino]

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.

That does make sense.

I had a misono sujihiki Sweden carbon, and it shared about the same design as my konosuke sujihiki, but I can see a very slight curvature of the side (only visible by light reflection), and I will say it performs much better than the misono, which is no slouch.
Also it has a short profile, could be why proteins don't like to stick to the side, in combination of the slight convex/Saber grind.