Grind Type?

[VorpelSword]

Pros and Cons of:

Saber grind
Flat grind
Hollow grind
Convex grind
"Other"

Recognizing that intended purpose plays a part.

 

[killgar]

Just some generalized opinions. Some based on experience.

Saber grind: Pros- A stronger blade due to more steel behind the grind. Cons- A narrower and steeper grind, maybe not so great at slicing.

Flat grind: Pros- Less resistance when cutting. Cons- Thinner, more fragile blade tip.

Hollow grind: Pros- Even less resistance when cutting. Cons- An even thinner blade tip, edge not ideal for hard use (chopping).

Convex grind: Pros- More steel behind the edge (stronger blade, stronger edge). Cons- Same as Sabre, maybe not so great at slicing. Some find it difficult to sharpen.

There are a few other types as well-

 

[KenHash]

I might add, that traditional Japanese cooking knives (as well as Kiridashi) are single bevel, but they are not
Chisel grind, as the Ura (backside) is ever so slightly concave. A fact that many people discover the first time
they sharpen a single bevel knife.

 

[Deino]

Thinner profile, smaller bevel angle and less contact surface = more cutting, but more fragile.
Thicker profile, larger bevel angle = more strength, but less cutting.

You Separate it to a few different group then make some combinations:

Group 1, grind height: Full - High - Mid - Low
Higher the grind, thinner the blade, better for cutting. Vice Versa.

Group 2, grind type: Hollow - V grind (Flat) - Convex
As the other member mentioned above

Group 3, other and symmetry: chisel type - asymmetric type - secondary bevel etc.
For more specific situation and need of the design. (Grind try to be symmetrical)

They can be tuned to your need. Ex:
Mid flat = Sabre grind
Low flat = Scandi grind
Opinel uses Convex chisel for a little more strength for their very thin blade stock.
Some big hunting knives have Mid Hollow to have enough strength for the length, while still having the enhanced cutting.