Flat blade grind

[penguin_2000]

I'm considering getting a flat ground fixed blade as my next purchase, so I'd appreciate info from knowledgable parties. Is it difficult to maintain the edge on a flat grind (ground) knife? The only experience I have with flat grind is with my Wustof kitchen knives, and I usually take a sharpening rod to it every time I cut with it to maintain a straight edge. The edge on my Wustof's is EXTREMELY thin, so I'm wondering if that is the way it is with non-kitchen knives, such as the "Trace Rinaldi Gambit" featured on the front of bladeforums.com. Thanks a lot!

 

[Crayola]

Worry not about how hard or easy it is to sharpen a flat ground blade! If it is fully flat ground, you shouldn't have problems for a long time. Once in a while you will need to improve the relief. All you do is hold the blade at a shallow angle, say 10 or 15 degrees, and grind in bevels. Then you sharpen the knife as you normally would. This keeps the steel behind the edge thin enough for you to have a good edge.

Good Luck!

 

[richard rosvall]

P- go to the search function here and type in "flat grind". You will find an incredible amount of information and opinions!! Hope this helps.