What kind of grind?

[rlewpolar]

I have this Volunteer knife on the way to me. Really like this maker. This one is AEB-L steel at 61 HRC. He calls this a Sabre S grind. Anyone ever see a grind like this? I can’t decide if it’s a scandi grind with a secondary bevel or high sabre grind or both. Anyone have a knife with a grind like this?

 

[ferider]

Yes, I’m a fan. Nathan does S-grinds on some of his knives, but way less pronounced. You get more edge stability, and less drag and less weight. Like an oversized fuller, or a more robust hollow grind. Enjoy !

 

[tltt]

I'd agree with it being called a saber / modified saber. It reminds me of the saber grind from fuller transition WWII saber knives have, albeit, much cleaner -

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[ferider]

I only know of one other maker here who does something remotely similar (with a larger knife though). He calls it fuller.

 

[rlewpolar]

I asked my buddy about it (he’s a professional chef and knife nut) and apparently it’s found on many high end chef knives. Helps prevent food from sticking to the blade apparently. Picture of his knife

 

[Wandering_About]

I've seen it, but very rarely. Usually knew it as an S-grind, though I saw one maker refer to it as a "hollowvex." It's an interesting concept, probably nice on the right kitchen knife, but never really caught my interest all that much.

 

[Arathol]

Just a large fuller....Webster Marble used something similar on the original Ideal in 1899, and similar single-chirra kukri blades have been produced for over 100 years,

 

[rlewpolar]

I emailed the maker about the S grind he is using on this knife and he sent me this. Pretty interesting, we’ll see how the knife works out when it gets here. An S grind was never on my radar but it does seem to make sense, at least on paper

Our Sabre-S grind applies a grind primarily used for culinary knives which we combine with a traditional Sabre grind for strength. The S grind is usually applied for two reasons, the concave surface allows product cut to fall away from the blade without sticking. Second and the reason we apply this grind is to reduce wedging which makes the knife cut/slice with less resistance. We leave .4” of flat bevel behind the edge for stability which blends into the concave portion of the bevel which gives relief, reducing stiction and wedging. The blade then transitions into the flat portion of the Sabre grind giving good strength. Our Sabre S grind with a blade thickness of .16” offers a very good combination of blade strength and cutting ability.