How do you test for sharpness and edge retention?

Yvsa :

The hollow grind will beat the convex edge, but only up to the top of the hollow. From there on it has to contend with the extra pressure it takes to get the thick part of the blade through whatever you're cutting.

This is true for the really odd hollow grinds that are currently popular, they don't cut very well at all as the knives are basically "T" shaped in cross section. It isn't a very efficient grind. However hollow grinds can be made to perform very well. The hollow curvature simply has to be centered and go towards the top and bottom at equal rates. To clarify :

http://www.physics.mun.ca/~sstamp/images/grinds.xfig.gif

The second grind from the left is the bad hollow grind. Such knives wedge badly at the top of the knife and thus they are only good for shallow cutting. The grind on the extreme right is a hollow relief grind, commonly found on hard wood axes and many other blades (in essense the really broad fullers on some khukuris are the same thing). Note there is no wedging at the top of the grind. Here is such a blade :

http://www.azstarnet.com/~alvinj/HSS-skinning.jpg

-Cliff
 
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