Favorite grind?

The full height, very shallow convex with a more obtuse convex edge seems to be the best slicer, with the full flat to convex edge a close runner up. For knives, I prefer one of these.

For big choppers, like my kukri, I like profile they use of a thick spine, somewhat concave cheeks to a wide convex edge bevel. This makes is an excellent slicer, and the convex cheeks mean for deep cuts or chopping/splitting wood only the edge bevel actually makes contact with the object being cut, so you get all that weight behind relatively low drag. Works wonders.
 
Convexed full-flat grind for me for most things, but I can use whatever I have and be perfectly fine.
 
Another vote here for Scandi, just love them Nordic knives.. They pack allot of punch with such little weight. Absolutely perfect for any ultralight gig.. when theey get a tad dull, just strop them back to life and you're good to go..

Cheers,
Serge
 
Scandi for carving projects with medium to soft wood. Convex, preferably full-height, for everything else.
 
I am a full flat convex edge fan. I really like the looks of a good scandi grind, but just dont like using one.
 
Scandi grinds have to be my overall favorite grind. They are just so simple and most times simple is better. They get sharp as hell, they perform pretty well for all tasks as long as you treat your knife like a knife and they're easy to resharpen since there is no guess work with the bevel.
 
FFG with flat secondary bevel. Able to sharpen on anything...benchstones ,pocket stones , ceramic/diamond rods, pull-throughs , sharpmaker , river rock. Sturdy final edge and good performance in most cutting media . I usually freehand all of mine around 15-20 deg.
 
Another flat grind with convex edge. Most of my flat + v-edges have been converted this way. I like the way Bark River does their full convex also. They do a great job in how aggressive they take their spine to edge and come with a really cutting cutting edge. I have gained more respect for scandi's in the last year or so, but I see them more for niche chores. Nothing fuzzes like a scandi, but damn, I hate notching with them and I hate slicing food with them. Still, I can live with a scandi on the right knife.
 
Hello,

+1 for ffg with convexed edge for edc. For my choppers I like 3/4 or full flat grinds with a convex edge. But when it comes to looks the nightmare grind is visually appealing. I also really like some of Mike snody's grinds but I'm not sure they are called.

Out,

Chris
 
Full height flat with a standard V edge works best for me and it is easy to sharpen.
 
I prefer an inverted downside-up hollow scandi with a twist to the left. If not that, then flat with convex edge will do just fine.
 
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