Hi all you knife nuts out there I am a new knife maker and am just setting some stuff up. For my futer future designs I want to make my clients happy for that I need to know how other knife enthusiasts feel about different approach to the knife world. I don't currently use jigs and do it all by hand (no cnc) I like the look of hallow grinds but like the feel of taper and flat grinds... What kind of choices should I offer to discerning people like you guys that love the blade that both catches the eye and acts like a top preformer?
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Grind preferences and why. Also aesthetics in balance with function??
- Thread starter Josh1992
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My personal preference is full flat. My decisions are made strictly based on performance rather than looks, and full flats allow a good balance between spine thickness (rigidity), ease of penetration in the cut, and a minimization of wedging in deep cuts.
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A deep hollow grind on a drop point with a crisp sweeping plunge line is a favorite of mine.
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If you can pull off consistent convex grinds, I'd say go for that. They offer some nice performance advantages, they're fairly rare on production knives, so they'd help your product stand out, and you can leave some flats for aesthetic touches like two-toned blades, hammered finishes and so on.
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- May 23, 2013
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Go with an easy flat grind while you learn to make knives.
Nice thanks for the advice! I have had great results with convex it seems to be a matter of patience more then anything else.
Thanks for the advice, I know it’s been a long time since I started this post. Since then I have made 58 knives and sold most of them. Gave quite a few away. Did lots of full flat, convex, scandi, deep hollow and I’m about to do a hybrid grind like a mora kansbol full flat from tip to middle and scandi from heel to intersect. Should be a blast!