What EDGE TYPE do you like?

[Cobalt]

The controversy here is which is most desireable:

Convex, V-grind, Hollow grind, Chisel grind, etc. Which do you like best and for what reasons.

Some factors to consider would be, ease of sharpening, strength, weight, edge retention, etc.

 

[jacko]

I am a big fan of the chisel grind. Easy
to sharpen,and cuts outstanding. What more
can one ask for!

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"ALWAYS WATCH YOUR SIX"

 

[Chang]

Flat grind (on both sides, if I wanted a chisel I'd buy a chisel) or hollow-grind (like on most Buck knives).

-Chang the Asian Janitorial Apparatus

 

[Gary W. Graley]

My favorite one is also the Chisel Edge, I have a Swiss Army Knives Florist knife that has this style of edge and on another post they were talking about cutting tywraps and how well serrated knives cut, well they are chisel edge type knives and today I brought my SAK into work to check out how well it cut tywraps and it did marvelously!

The Chisel edge has a no nonsense approach to cutting, with the back side flat there is no drag or resistance when cutting through material, and for some reason that someone might be able shed light on, it cuts plastic very well, no slipping on it at all.

Next in line would be the flat grind knives.

G2

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"The Road to Hell is Paved with Good Intentions!"
Take the time to read your Bible Now, don't be left behind...

G2 LeatherWorks

 

[Larry in KY]

I like the flat grind....hard to beat IMHO on a thin blade for a user!

 

[Ed Caffrey]

Flat grind, with a convex edge. This is how I produce most of my blades, and have found it to satisfy my desire for a blade that is light, yet strong enough to withstand chopping chores, as well as encounters with bones when dressing out big game. I like a blade that has either very small, or preferably no "edge" bevels.
After conducting some little experiments with different edge grinds, wearing my opti-visors, I noticed that the termination points on an edge bevel often acted as a wedge, and literally forced the cutting edge to be lifted off the material being cut. The only one that this did not occur with was the convex. The material followed the contour of the edge and blade, with the edge never loosing contact. Some folks can experience problems sharpening a convex edge, simply because most have learned that the "trick" to sharpening is to maintain a constant bevel, and since there are no bevels on a convex edge, it takes a little getting used to in order to learn how "roll" the edge.



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Ed Caffrey
"The Montana Bladesmith"
www.caffreyknives.com

 

[il Coltello]

An ordinary 18-20 degree V-ground edge is the way I like it, prefferably on a short wide flat ground blade.

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Tea drinker and hellraiser from Northern Sweden, above the arctic circle.

 

[Easyrider]

Flat grind without a doubt. Fairly easy to sharpen and cuts well.

 

[cerulean]

I also like a flat grind with a convex edge; it cuts so smoothly. My favorite combination is a slightly convex edge on a "Scandinavian" grind (saber grind without secondary bevels). Can't beat it.

As far as sharpening a convex edge goes, I really don't think it's that difficult. You can sharpen freehand on a stone by gently changing the angle as you stroke. In fact, when I was first learning to sharpen knives, my edges would turn out somewhat convex because I wasn't keeping a consistent angle.

The "scythe" grind (convex edge on a chisel grind) is really interesting. It also cuts very smoothly, but I think there are more advantages to a symmetrical convex grind.