why do some blades have a small grind, and others bigger?

[sogflash]

I'm not sure if I'll be able to explain this in a good way.

I just got a benchmade barrage with 154cm steel, and the grind is really small, maybe just 1 millimeter (= 0.039 inches).
my spyderco centofante 4 with VG10 steel is grinded at least twice as big/wide/long(?) as the benchmade.

maybe I should have taken pictures to show what I'm talking about.

do you understand what I'm trying to say? if so, can you tell my why some knives are grinded more than others? I have other 154cm steel knives with larger grinds.

 

[RevDevil]

Different companies sharpen their knives to different standards. It falls in line with their design and manufacturing standards. It's not a big mystery. Most steel stock used varies greatly from one maker to another, the cutting edge or bevel varies based on utility and function. Slicers will typically be thinner stock, harder use knives will have a thicker stock. The edge should be sharpened accordingly. Kind of like asking why aren't all trucks Fords.

 

[Esav Benyamin]

I think you are talking about the secondary bevel.

Some knives are ground with a zero grind, that is, no secondary bevel at all. This is super sharp but relatively fragile.
Others have a thin blade, already potentially fragile, so the maker puts a less acute bevel on it for strength.
Some put on a bevel almost the same angle as the primary bevel, which will come out looking wide.

 

[marcinek]

Its all geometry and angles, if I'm getting you correctly. Imagine a very thick block "A" with no grind. If you put an edge on it its going to have a certain width (distance from edge to end of edge grind) grind. Now imagine a thinner block "B" with the same angle edge grind "C". Its going to have a smaller length edge grind than "A". Now imagine that thinner block "B" with a more acute edge agle than "C"...its going to have a larger length edge grind.

Think big/exaggerated. Then the picture becomes clear.

 

[FortyTwoBlades]

Its all geometry and angles, if I'm getting you correctly. Imagine a very thick block "A" with no grind. If you put an edge on it its going to have a certain width (distance from edge to end of edge grind) grind. Now imagine a thinner block "B" with the same angle edge grind "C". Its going to have a smaller length edge grind than "A". Now imagine that thinner block "B" with a more acute edge agle than "C"...its going to have a larger length edge grind.

Think big/exaggerated. Then the picture becomes clear.

This. The perceived width of the edge will be determined by:

1) The thickness of the blade stock.
2) The angle of the primary grind.
3) The angle of the secondary (edge) grind.

It's all just geometry.