Which is a better edge for slicing?

adrock1978

adrock1978

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May 30, 2009
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Between a full flat grind and a convex zero edge, which is better for slicing? Considering steel with a thickness of .25"

Which edge is easier to keep razor sharp with stones and a strop?
 
In my experience, full flat is a better slicer, if given a proper edge geometry. The flip side is that the full height convex grind will be stronger since it has more material in the center of the blade.
 
MustardMan said:
In my experience, full flat is a better slicer, if given a proper edge geometry. The flip side is that the full height convex grind will be stronger since it has more material in the center of the blade.
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I'm looking for an INFI blade to handle kitchen duty. It won't need an abundance of strength, but I want it to glide through meet and veggies and stuff. Anything thick or with a deep belly is out.
 
adrock1978 said:
Considering steel with a thickness of .25"
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umm, you might consider something a wee bit thinner, but mustard man is right as far as grind goes (as long as we're talking about busses here). busses tend to have thicker convex edges. quite sharp (especially the sar8) but still have quite a bit of steel right behind the edge. for example, something with the geometry of a katana or traditional tanto would probably work even better for slicing even with a full convex edge.

a lot of people seem to like the scrofa for slicing tasks. and they're still available at the store
 
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Honestly, my favorite kitchen knives from Ohio aren't Busse's - they are Scrap Yards. The Muk and Bird Dog are outstanding knives for the kitchen, especially after they've been sharpened with a thinner edge geometry.
 
I have been using my skinny ash for this kind of stuff. It works very well with the edge that I put on it.
 
Negative on the Nick. I was thinking HG55 or something similar. Again, not looking for a kitchen knife. Just something that is geared toward slicing. I'm starting out with edge geometry to narrow my search. I'm currently using a vex. It slices like a light saber but its too short.
 
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richstag said:
Thanks, it is sharper than it looks too:eek: Yeah, it got me...:barf:

I would also think the ASH-LE would make a decent food prep knife with a reprofiled edge.
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Pictures? Where can I see it?

DowntownDM said:
a skinny ASH, super duper sharp, full convex.
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Ok, well I guess convex ASH has come up a few times. I have a skinny already. Were they factory convexed? I think mine is convex with a V edge.

SKUNK - what busse's are those? Guess I'll browse the HCult.
 
I would think a FFG would be the ideal geometry. The sharpest chef knife knife ever, is my Ryback, with a FFG.
 
adrock1978 said:
Between a full flat grind and a convex zero edge, which is better for slicing? Considering steel with a thickness of .25"
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If you must go with a .25 its not going to really matter between a convex and FFG.
.25 is to thick for great slicing, esp kitchen work. A thinner blade is much more important than what edge type.

Having worked with a reg edge most of life(butcher,game processer) I prefer the FFG.
 
Oh dang, Skunk. I took a triple-take on that first pic. ROTFL! (Reminds me of a certain background pic floating around the interweb.)

I would think for a slicer the easier to maintain is the convex. I may be wrong, but it just seems that way. You never have to really reprofile the edge.

But I'm a babe in the woods of sharpening.
 
adrock1978 said:
Pictures? Where can I see it?



Ok, well I guess convex ASH has come up a few times. I have a skinny already. Were they factory convexed? I think mine is convex with a V edge.

SKUNK - what busse's are those? Guess I'll browse the HCult.
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see what?

I think those were for sale and maybe they still are???
 
adrock1978 said:
Both you and silverdragon refered to the edge on your ASH. I thought maybe you posted it somewhere, where he saw it.
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here you go:
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I still say a full flat grind with zero edge is king in the kitchen! Convex is different...it works but not the same. IMO:)
 
dude, what do you intend to slice? because really, something like a BAD or culti would be the best slicer you could lay hands on, but if that's too short then I don't know what to tell you. which is to say, I don't know what to tell you other than SARSQUATCH!!!
 
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