Grohmann questions

F

Foilist

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Dec 20, 2004
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I have a Grohmann #1. I like its size, ergonomics, and aesthetic appeal. What I don't like is the sabre grind of the blade and the stainless steel (and my inability to get a decent edge on it).

I am thinking of getting another one, this time with a flat grind in carbon steel. To make it more interesting, I thought I'd buy it in kit form. I may also treat myself to more exotic handle materials. Here are my questions:

What are the pros and cons of the flat grind versus the conventional grind? What about with a carbon steel blade?
 
I think that Normark likes these knives and has several of them, if I recall. Look him up and pop him a message maybe.
 
In theory the flat grind should make it a better slicer (i.e., meat), but I've never had that problem with mine though it has the old sabre grind. The blade is only 1/8" wide or so, and that's thin enough it doesn't hang up IMHO. The kit idea sounds like fun. Mine is carbon steel, probably something like 1080; holds a decent edge, easy to resharpen. It acquired a convex edge over the years and is an excellent slicer. Great design. Grohmann uses good, serviceable steels; their stainless is probably close to 440A.
 
I'm not so great a sharpening, and I think carbon steel and a flat grind will make it easier for me to get and keep a decent edge.
 
Ok, these knives are good no matter what you have, My favorite is the #3 saber grind stainless, i can get a good edge on it, but if it was carbon flat grind, it would defently make it easier. I personally want a #4 saber grind in carbon
 
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