What blade grind would send the carrots flying?

U

ukknifer

Joined
Jan 30, 2010
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Hi knife people :)

So what grind is best for food prep? full flat, scandi or convex?


with wood carving, people swear by scandi, some swear by convex but what about food prep?


What would slice through like butter and what would send the carrots flying?


Keep cutting yall :)knife is good
 
You're entering dangerous territory. Why'd ya think there was so little talk about carrots in this forum? May god help us all!! :p:cool::o:D
[youtube]GHS_uYI6g8A[/youtube]

Seriously though, the thinner the stock, the easier it'll cut through things, whatever the grind. That said, i think i tend to put a convex on most of my kitchen knives, as i sharpen them freehand. Ofcourse, this is a secondary bevel, as most kitchen knives are full flat ground. I also like how the humble victorinox sak peel things like potatoes and apples without problem.
My current cut-it-all knife, that also sees some kitchen duty, is actually a Kershaw OD-2, which is hollow ground with secondary convex bevel. It opens quickly, closes quickly, and the clip makes it so i have it on me whenever.

Sorry for the rant. :o
 
Thin as you can get. Since you can get a full flat that is thinner than a decent hollow grind, your best bet is a very thin full flat.
 
scandi grind is about as thin as you can get, that's the route I take. My Mora 860 is definately my most efficient veggie chopper.
 
ukknifer said:
So what grind is best for food prep? full flat, scandi or convex?
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Pretty much any sharp knife will do a good job, but my Opinel #8 or #9 will slice so well it always makes me smile. But I've used other scandi & sabre & FFG knives and found that they worked pretty good as long as they were sharp.
 
thin low grind scandi is great for food prep. Ever notice how most kitchen knives are single bevel? It's because they are super thin and have around an 8-9 degree angle on one or both sides. There are some insane Japanese knives that have a low rise flat grind on one side + a secondary bevel on the same side... They cut like F-ing lasers!!!
pew! pew! Veggies flying quite literally :D
 
I've tried scandis, I think they are the worst for the kitchen, they are a very thick primary grind compared to full flat or high hollows, they tend to break hard foods apart rather than cut them. I'd go for either FF or HH with a convexed edge for durability.
 
yeah. I'm actually a bit torn-

the thin, full flat with a convex final is the best pure performer for veggies, but all of our most used knives at this point are either 1/6 to 3/32 slab side convex edged, or full convex taper in 3/32 to 1/8. Why? meat. Convex loves the meat.
 
sodak said:
I've tried scandis, I think they are the worst for the kitchen, they are a very thick primary grind compared to full flat or high hollows, they tend to break hard foods apart rather than cut them. I'd go for either FF or HH with a convexed edge for durability.
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+1
I'll take a cheap chinese paring knife over a Mora any day for food prep. I can live with a convexed edge but I find it unnecessary. FF with a small secondary as thin as possible for the task at hand for me.
 
sodak said:
I've tried scandis, I think they are the worst for the kitchen, they are a very thick primary grind compared to full flat or high hollows, they tend to break hard foods apart rather than cut them. I'd go for either FF or HH with a convexed edge for durability.
Click to expand...

Yeah, but PayetteRucker mentioned Moras which are on the thinner side of the scandi spectrum. Mine have served me quite well in the kitchen.

Now my Koster Bushcrafter is a much thicker beast and doesn't deal with carrots nearly as well...
 
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