Hollow grind?

[JohnnyBlades]

I have had my eye on the Schrade SCHF45 for a while now. I love a big chopper, I love the classic bowie design, and in my experience schrade generally offers durable blades you can beat on, even if they do use chinese steel.

All reviews I can find seem to reflect very favorably on this knife, but there is still one detail that is giving me pause...Chris Tanner mentions in his review that the knife has a hollow grind...previously, I have always equated a hollow grind to cheap, cutlery corner-esque knives, meant to appear very sharp but blunt an edge very quickly. Chris Tanner actually suggests a hollow grind is ideal for chopping in his review of the SCHF45, which seemed to go against everything I thought I knew about this type of grind...

Is a hollow grind something I should be afraid of, or am I missing some detail here? Despite what I thought I knew, the knife in question has revewed very positive in every instance I can find.

 

[DeadboxHero]

what makes an awesome knife for whatever the application may be is the relationship of blade thickness, primary grind type and geometry and edge geometry which all depends on what its designed for and how the end user decides to use it.

the advantage of a hollow grind is that it stays thin behind the edge as you sharpen up the blade so dont have to sharpen as much to keep the same geometry overtime.

the disadvantage is that there is not as much steel behind the edge which means it may not be as durable.

all depends.

my opinion, schrade is decent but if I was pulling hairs about the finer details Id buy a more expensive knife rather then over analyzing "box wine"

I wouldnt stress about it at that price point. Just get one and have fun.