My new love for convex edges

[SwissHeritageCo]

So I've been experimenting lately with reprofiling some of my blades from scandi grinds and flat v grinds to scandivex and flat convexed edges, and the difference in edge retention/stability quite insane. Firstly, I find it much easier to freehand sharpen convex edges. It allows me to unlock my wrist and sharpen in a more natural motion that just "feels right". Easier to apex the blade and form a bur, easier to reprofile and thin something out due to the natural motion when sharpening (outside of a extra coarse/coarse bench stone, I use hand held stones to reprofile/sharpen). It's such a natural motion that I can execute it in light speed, which really helps with stock removal.

I also find them much easier to strop without accidentally thickening the edge by angling the blade at too high of a degree, but perhaps that's just my head playing tricks on me. But mainly the largest difference I've found is edge retention. I used to use a spyderco sharpmaker to keep my pocket knives clean of any accidental scratches while sharpening, so definitely a traditional "v edge". But ever since switching to hand honed convex edges the difference in performance has been extremely tangible.

I'm curious, being relatively new to convex edges (not so much convex grinds per say).. are there any downsides to them? I keep hearing about people needing mousepads to sharpen them, but a freehand open wrist (lazy) motion seems to do the job perfectly?

 

[Alberta Ed]

Probably most of us who sharpen freehand eventually end up with a convex edge, inadvertently or intentionally. John Fisher of Fisher Blades notes, "My favorite grind is a true convex. This is the oldest grind and even the best hand sharpener will slightly convex their edge as it is impossible to hold a knife at a perfect angle. Though this is on a micro level it does become slightly convex. Machine sharpening can produce true flat facets and true V-grinds. There is much debate about the pros and cons of convex and even a valid question regarding whether a convex edge is stronger than a V-Edge. I believe it IS stronger but the real advantage to me comes from the ease in sharpening and maintaining a wickedly sharp edge. I’m a big stropper. With Convex grind or edge and stropping after each use I have found I can keep my knives sharper for much longer than V-grinds and stropping."

 

[Steely_Gunz]

Big fan of the convex. All of my knives short of moras end up with some varying degree of a convex. Khukuris get a wide almost "U" or I guess move of a "Chubby V". But every carry knife in my rotation goes to the strop. In time they will all thicken out to my liking.

 

[luethge]

Every knife I use often and sharpen becomes a convex eventually. Ceramic rod and strop for maintenance . Convex edges are FUN to cut with as well.

 

[SwissHeritageCo]

Probably most of us who sharpen freehand eventually end up with a convex edge, inadvertently or intentionally. John Fisher of Fisher Blades notes, "My favorite grind is a true convex. This is the oldest grind and even the best hand sharpener will slightly convex their edge as it is impossible to hold a knife at a perfect angle. Though this is on a micro level it does become slightly convex. Machine sharpening can produce true flat facets and true V-grinds. There is much debate about the pros and cons of convex and even a valid question regarding whether a convex edge is stronger than a V-Edge. I believe it IS stronger but the real advantage to me comes from the ease in sharpening and maintaining a wickedly sharp edge. I’m a big stropper. With Convex grind or edge and stropping after each use I have found I can keep my knives sharper for much longer than V-grinds and stropping."

I agree with you on the stropping. Convex seems to be easier to hone and keep hair popping sharp before needing to actually resharpen vs v grinds.

 

[IronRidgeOutdoors]

I sharpen all of my blades using the slack on my 2x72. I prefer a stout convex edge for edc. Tough as nails, easy to sharpen, and cuts as good as I ever need.

 

[gazz98]

I freehand sharpen too. Like others, since the angles and flats aren't perfect and flat, I guess most of my knives are *convex* too. They cut. That is what is important. I don't bother with a mirror polish and making them perfect as long as they work.

 

[SwissHeritageCo]

Does anyone ever blend the shoulders on their spydies? I always see pristine looking edges from fixed angled sharpening systems.

 

[rhino]

I was creating convexed edges for decades before I realized what I was going. The advantages are multiple and the disadvantages are few.