Full flat grind -vs- saber grind

S

SemoBushman

Joined
Dec 26, 2012
Messages
10
Hello everyone,
This is my first post. Im thinking of ordering either the Ontario SP50 or the SP51. Im having trouble deciding on which grind. I will be using the knife for wilderness wood prep, chopping, batonning, etc. While I think the full grind may produce a sharper edge, the saber grind will make a stronger blade. Any thoughts?

SemoBushman
 
Welcome to BF! I'm fairly new as well so I don't have much input to provide, but I'll post and keep you at the top! My suggestion would be to comment again on your thread tomorrow to see if other people see this thread. Lots of knowledge around here and someone would be willing to help!
 
I suppose one question you might ask yourself is "How strong do you need?" The difference might be negligible anyway.

For batonning and chopping, the saber grind might wedge the wood apart better. Might...
 
I prefer a saber grind.
My philosophy with a rough-use blade (be it a knife or otherwise) is to get as much meat behind the edge as possible.

That being said, in rough usage the difference in strength, ability, etc. between a partial flat (saber) and a full flat grind is negligible. As far as all that goes, there are a few more things to consider, such as balance, weight, tang type, and edge grind...but, hell, that's all just details.
To each his own, but I see no need to get hung up on things like that.

All in all, I gotta tell ya, it's personal preference, SB.

Pick what you think you'd like the best and try it out. Remember to try new things as well.
Learn from your experiences and, most importantly, make sure to have fun!

Take care, y'all!
Joe
 
I prefer a sabre grind. I feel they are stronger-period. For me, yes, it is that simple. Some will say a ffg is more slicey. Remember, that is a 1/4" thick blade, so it will NEVER slice quite as good as a sushi knife. What i do, if i want more slice-ability from my big thick choppers, is to thin the edge on my cheap a** H Freight belt sander. It works great. I have an SP-51 & an SP-53, along with many other SP's. They are both friggin awesome blades. I did have to thin them a little & sharpen them up, for my tastes. You will love that blade.

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I have modified the sheaths.

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Saber grind would be a good choice for chopping and batonning. If you have a knife thick enough to chop or baton then you won't be filleting fish or prepping food with it... You'll probably have another knife with you. I would say saber gring only because the cross sectional area of the steel would be greater than that of a full flat grind
 
Pointlessly sturdy sabergrind, specially for such a thick blade, i do not use my Fällkniven S1 much simply because it has a stupidly low grind
 
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