Full flat grind pic examples plz.

AntDog said:
“Full flat” refers to the blade grind. Same as “saber” and “hollow” do. It’s pretty damn rare to see a knife with no discernible edge grind, which seems to be your sticking point. That’s referred to as a “zero grind” but it’s only referring to the edge usually.

True convex grinds are supposed to be convex all the way from edge to spine and the edge bevel made as part of the grind for easy maintenance - stropping.
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Exactly correct...(as I said)
 
So to be more accurate most flats are sabre grinds being called flat grinds and most flats are convex grinds and they nearly all have at least a micro-bevel.
 
Houlahound said:
So to be more accurate there are a lot of sabre grinds being called flat grinds and most flats are convex and they nearly all have at least a micro-bevel.
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No. A Sabre grind IS a flat grind, it’s just not FULL flat. The bevels are flat, but they don’t go all the way to the spine. Most flats are not convex, they’re flat if they’re made the way they’re supposed to be.

Nearly all knives have a micro bevel. If they don’t, it’s called a “zero edge”. They’re not hard to sharpen in my experience. The bevel just grows as you sharpen and it doesn’t look the same. If you try to keep the zero edge look you’ll just scratch the f#ck outta your blade... ask me how I know.
 
Houlahound said:
So to be more accurate most flats are sabre grinds being called flat grinds and most flats are convex grinds and they nearly all have at least a micro-bevel.
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No. A flat grind is flat, a hollow grind is concave, and a convex grid is convex, meaning it is a continuous curve from the spine to the edge.
 
Houlahound said:
They have a secondary bevel by the looks so.not FULL FLAT??
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Houlahound said:
So to be more accurate most flats are sabre grinds being called flat grinds and most flats are convex grinds and they nearly all have at least a micro-bevel.
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Full flat, as has been said still has a secondary bevel. It simply means that the primary bevel has no deviations from the spine to the cutting edge (secondary bevel). What you're talking about, as said, is a zero grind. Those are extremely rare.
 
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@David Mary makes a most excellent full flat/zero grind* knife in his EDChef. I've only had mine a little over a week, but it has done all of the knifey things I've needed, and it is most excellent in the kitchen... I got one for my mother as well, and she loves it, especially for preparing smaller meals for her and Dad. To top everything off, David is a gentleman to deal with... Couldn't recommend him more highly.


* Edit to add, I guess everything depends on your definition of full flat...
 
Scandi is a derivation of the sabre grind. At least as far as I recall reading somewhere...
 
AntDog said:
Where the grind starts on the flat of the blade??? Sabre grinds start farther toward the spine. Scandi grinds start damn close to the edge leaving most of the blade full thickness.

Here, dude. Please go look at the diagram Silent H Silent H posted and educate yourself:

https://agrussell.com/knife-articles/blade-grinds
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Given there are no numbers involved I'm just gonna conclude a low sabre and a scandi are the same thing.

From those diagrams linked there is no mention of a secondary on the flat, it is a perfect V.
 
Mr. Russell was someone I admired/admire quite passionately. I recall going through catalogs as a young teen, and learning everything I could from him. I do believe that his definition is what I was referring to in my last post... It's been so long I lose track.
 
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