Knife bevel grinds

[langchop]

hi guys,

I am trying to gather some information on knife grinds for a future information resource. So far I
have got:

Chisel grind
Sabre grind
Flat grind
Taper grind
Concave/ hollow grind
Convex Grind
Moran grind (similar to convex)
[false edge]

My questions are thus:
1.Do the above grinds retain the same name if the primary bevel merges to form the edge AND
also if they have a secondary bevel for the edge?

2. What is the actual difference between flat grind and taper grind?

3. Is there any specific name for the puukko type edges where there is a single bevel from the
spine to the edge, forming the cutting edge (ie no secondary bevel)

4. for a knife of thin, flat cross section, where the "secondary" bevel (larger angled cutting edge)
is ground along the edge with no "primary bevel", what would this be called.

5. What is the definition of a false edge? is it when the bevel is greater than a certain included
angle, or does it just mean the bevel is rounded off?

6. Does "swage" refer to any bevel on the top of the blade, whether sharp or not?

7. I have seen reference to "swedge" as well as swage... is swedge just another name, a
misspelling, or is it something else?

8. Does anyone have a good link to illustrations of common types of serrations?

Thanks a mil

Lang

 

[C_Claycomb]

It seems like you have set yourself a hard task. I have seen discussions before where the assembled makers, collectors and users of knives could not agree on the terminology.

For instance, many would say that a "Scandi" grind is one where the blade is full thickness for about half the blade depth, then a single bevel (per side) runs all the way to the cutting edge, without any secondary bevel. (like your #4, I would call that a puukko) However, this is not the only kind of grind produced on Scandinavian knives, quite a few do have secondary bevels. In which case, is there any difference between a Scandinavian knife with a secondary bevel and a sabre ground blade? Some scandi knives have bevels which are ground on large wheels, making them slightly hollow ground, until the hollows are sharpened out over time. I would probably cal

All the nomenclature has been discussed before. While many will describe a blade by just one name, hollow, flate, etc, if you want to be precise, iit is neccessary to be more specific to differentiate between the primary bevel and the scondary bevel.

I have seen Swedge used when there is some bevel on the spine, and false edge used when the two bevels meet and look like they could be sharpened, but are not. I have never heard of Swage being used in this context

Have you looked at Joe Talmadge's article on edges and sharpening?

http://www.nordische-messer.de/tipps_infos/knifeart_klingendesign.htm
http://www.worldknives.com/info/knife-sharpening-tips-by-jay-talmadge-24.html

 

[langchop]

yea i am starting to notice more and more discrepancies!.. grrrrr... who said things in life are plain black and white!? I have noticed there is even a lot of discrepancy between which is the primary and which is the secondary bevel too!! I think for a knifemaker it makes sense to call the first bevel you grind the primary bevel but it makes more sense for a chef to call the first bevel that cuts through the mushroom the primary bevel!

Yes I have read Joe's articles and many other reputed ones... But they either arent clear on my above questions or they contradict each other. thanks for the info C.. im going to look at that other link now..

Lang