Nobody talks about grinds...

N

Nico01

Joined
Jan 26, 2011
Messages
57
I've noticed lately while going through maker websites, dealer websites, video and written reviews, forum posts etc. that it seems like very rarely do people talk about the grind of a knife. Some manufacturers (like CRKT) are really good about this, and include the grind in their little spec spreadsheet, but most make no mention of it. And it seems like most reviewers and dealers are equally lax. If I'm lucky, a google search will turn up a forum post about the knife in question, otherwise, I have to scrutinize photos in an effort to determine the type of grind.

Seems odd that one of the most important (IMO) aspects of a blade should be so often glossed over. Do most folks buying knives not care about the grind on the blade? :confused:
 
Honestly? I think most folks who care are too obsessed with knives to need the maker telling them what a grind is. ;)


I mean, there's only a few common grinds. Flat, full flat, hollow, saber, and skandi. After a while you just know what they are at first sight.
 
i agree, this should be standard.
it would just confuse non-Knife people though...
i can just about always tell what the grind is throught pictures and video, its very easy to tell how the light reflects...
 
I have noticed that too. I even notice the same thing with blade steel descriptions on a handful of well known online dealers. Alot of times I see the blade steel description as "stainless steel" and rarely anything about the grind. Lately I started assuming that most production knives are hollow ground.
 
The hard one for me is knowing if it's a saber grind or chisel grind when the manufacturer's pics all show the blade from one side only. That's a pretty important difference.
 
M.FREEZE said:
I have noticed that too. I even notice the same thing with blade steel descriptions on a handful of well known online dealers. Alot of times I see the blade steel description as "stainless steel" and rarely anything about the grind. Lately I started assuming that most production knives are hollow ground.
Click to expand...

That's generally an indication that the steel is 440a and crap.


"Stainless steel" means "Stainless steel that we don't want to tell you about because we know it's crappy but saying that would be bad."
 
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