The Bevels That Are Wider Out On The Belly

[redsquid2]

Sometimes browsing the Interwebs, I see knives that have got a narrower bevel at the plunge line, and then that bevel gets wider in the belly area and narrower again as you reach the tip. I am referring to a bevel grind that is intentionally made that way, because I see it on productions knives. Additionally, the top line of the bevel is a straight line. I think it looks pretty cool, and I guess it would make for more "sliciness" in the belly area? Otherwise, I don't know what its purpose is, other than esthetics. Does it serve a purpose other than looking cool?

Here is what I mean:

Thank you in advance for your thoughts and/or experience in using this kind of knife.

 

[shane45-1911]

I'm sorry - I don't see what you mean in your pic. Your picture shows no secondary grind/bevel at all?

If you are referring to the secondary (edge) bevel, I can honestly say that the only ones I have seen that have an un-even grind look like crap, and they were not done intentionally. I consider it poor workmanship and/or quality control. That is one of my biggest pet peeves - uneven secondary grinds.

Or are you referring to the PRIMARY grind? That seems to be what your picture is showing - that the grind is more obtuse towards the plunge line and becomes more acute towards the tip? It is a combination of aesthetics and function. You have thicker steel at the heel and belly to support harder cuts, and the tip becomes "slicier" for, well - slicy things.

 

[redsquid2]

Or are you referring to the PRIMARY grind? That seems to be what your picture is showing - that the grind is more obtuse towards the plunge line and becomes more acute towards the tip? It is a combination of aesthetics and function. You have thicker steel at the heel and belly to support harder cuts, and the tip becomes "slicier" for, well - slicy things.

Yes, exactly that. I guess it is called the primary grind.

 

[Boombats]

I find this visually appealing as well, though I haven't sprung for any examples of it to possess yet.

 

[PMQ]

This style of bevel has a name of it's own, called "Hinderer Slicer Grind", popularized by Rick Hinderer.

The purpose of this grind is to have lots of metal near the plunge line, giving more strength if you need to abuse your knife. While having a thin and slicey belly.

 

[Mitchell Knives]

This concept has been around for a long time, but has never been all that popular.

The idea is that grind near the plunge is shallower, thus making it stronger. The grind is higher/thinner near the tip, making it cut more efficiently.

You're better off with a properly (thin/high grinds) ground knife of consistent geometry.

 

[NapalmCheese]

Seems to me this would also happen to a knife with a lot of distal taper?

 

[PMQ]

Seems to me this would also happen to a knife with a lot of distal taper?

Yes, but it also depends on the angle of the shoulder

Rick Hinderer designed his knives for firefighters, first responders, LEOs,... so his knives while using this grind, have little to none distal taper.

Where as, if you look at something called a "sweeping plunge grind", very similar to Hinderer slicer grind, but is utilized more in kitchen knives, you'll get a very aggressive distal taper to thin out thickness-behind-the-edge.

 

[Natlek]

Sometimes browsing the Interwebs, I see knives that have got a narrower bevel at the plunge line, and then that bevel gets wider in the belly area and narrower again as you reach the tip. I am referring to a bevel grind that is intentionally made that way, because I see it on productions knives. Additionally, the top line of the bevel is a straight line. I think it looks pretty cool, and I guess it would make for more "sliciness" in the belly area? Otherwise, I don't know what its purpose is, other than esthetics. Does it serve a purpose other than looking cool?

Here is what I mean:

Thank you in advance for your thoughts and/or experience in using this kind of knife.

This is what you get in both case ...............