When I hear people here talking about the differences between knives, I hear mention of both hollow and flat grinds (I think that's right). What on earth are hollow and flat grinds and what do they do to the performance of a knife?
I would add that a good full convex grind on a knife can make it an extremely good chopper and be made scary sharp. It only becomes "chisel like" if you sharpen it flat. if you continue to sharpen it convex style no problem.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.