Whats the point of different grinds if people are going to put the same edge on all their knives? Let's say i have a saber grind, scandi grind and a flat grind, then put convex edges on all them. Am i missing something or do i have no clue what am talking about?
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Why that grind if......
- Thread starter SethO
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Different grinds are for different tasks.
In my experience, the grind of the blade will determine its usefulness to a particular task. A few examples might be:
Hollow Grind - Straight Razor, Buck 110, KABAR, etc - the process in which the knife maker removes the lateral blade material to thin an edge to less than paper thin. Used to shave hair effortlessly and slice through meats and foods wit hthe intent of not crushing or damaging the food item [soft tomatoes, etc]
Flat Grind - Choppers and splitters - has a "V" shape from spine to edge to form a "wedge" to separate chips or break down logs into firewood or tinder easily
Scandi - Kind of a "double-chisel" grind - Easy to sharpen, resembles most wood chisels but ground on both sides of the blade, accomplishes most 'general' tasks easily
Convex - Axes, some swords and knives - To keep as much lateral material on the blade while producing a generally sharp edge. Gives the blade heft in the swing by keeping the weight up. Usually translates to having to not "swing" as hard to get a good chop. Generally speaking, has the stronger...but thicker edges.
Hollow Grind - Straight Razor, Buck 110, KABAR, etc - the process in which the knife maker removes the lateral blade material to thin an edge to less than paper thin. Used to shave hair effortlessly and slice through meats and foods wit hthe intent of not crushing or damaging the food item [soft tomatoes, etc]
Flat Grind - Choppers and splitters - has a "V" shape from spine to edge to form a "wedge" to separate chips or break down logs into firewood or tinder easily
Scandi - Kind of a "double-chisel" grind - Easy to sharpen, resembles most wood chisels but ground on both sides of the blade, accomplishes most 'general' tasks easily
Convex - Axes, some swords and knives - To keep as much lateral material on the blade while producing a generally sharp edge. Gives the blade heft in the swing by keeping the weight up. Usually translates to having to not "swing" as hard to get a good chop. Generally speaking, has the stronger...but thicker edges.
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Kind of a Chisel grind for a Scandi? Please explain? I've never seen a Scandi looking wood chisel?
Yeah...poor choice of words on my part. I'll fix that in a sec.
The scandi grind just reminds me of a carpenter's wood chisel but the grind is on both sides of the blade....
Based on what? Like the OP asked, lots of knives, especially after a few good sharpenings will be a combo. Axes being a prime example. The best chopping axes will be a hollow grind with a convex final grind. Same goes for a chopper knife. Full flat or half flat (some call it saber) ground blades do love to wedge in. So much so they require effort to remove them from wood on the chop. The hollow grind will bite deeper and push out chunks as it hits the concave part of the grind. The upper part of the concave portion pushes the wood off the surface of the steel, less friction, easier to remove from the log. Might not jive with what you read and reposted but a strong steel in a hollow grind, like the better chopping axes, will chop wood better than a flat grind that wedges in and likes to stay in. I didn't read that anywhere or think it up by looking at diagrams or actual blades. I had to turn the computer off, well, actually learned before there was even a interweb to tell me what was best.
Scandi grinds are also much better than just a general knife.
Flat grinds are most useful in the kitchen.
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Flat grinds are useful all kinds of places, but most higher end kitchen cutlery features a subtle convex grind to help keep food from sticking to the blade.
Based on his experience. Did you read his post?
He is making claims based on his experience, just like you do.
Is your experience better or more valid than his somehow?
Maybe my experience is more diverse. Experience can be based on reading, or doing as well. I read way more experience posts based on reading than doing here (on certain topics). It's pretty obvious when I read what people post. In another thread someone said the Scandi grind is popular because of modern day designers and the name on the knife. While the truth is its been popular for 1000 years plus before the Internet was invented by Al gore.
Like how some people here read, think or concoct a flat ground axe chops better than the hollow ground ones. Makes you scratch your head how some people come up with stuff like that. They probably read it on the Internet. Just because a flat grind does chopping best and is poor for other woods tasks doesn't mean it's better at chopping than all the other grinds because that's all they use knives ground like that for.
I have a 1/4 thick 5.5" hollow ground blade that chops better than a half flat, low flat or saber grind or whatever you want to call it blade that is 3/16" thick and 6" long. Even though the spine is thinner that hollow grind digs deep and will chop and split much quicker. Pretty sure I'm not going to use the slower less efficient flat grind over what works better now just because I read it on the Internet. You, well you use what you want to use or if your thinking use what you think would be best. I'm just pointing out it don't work that way for me.
Good day sir.
It's always this again. Boris' experience is better than your experience.
Your one liners are so informative. How about this. You obviously know more than the OP does. Go read his last sentence, it's a question. Answer it for him wise one. Contribute at least an I think this is what happens for his question. Don't worry about what I know.
Thank you. Though, I don't claim to know more than anyone else here does, nor do I claim my experience makes my opinion more of a fact than anyone else's.
Why do people put the same edges on their knives? Because they are their knives and they can do whatever they want to them. OP doesn't like it or get it...he doesn't have to do it. The OP is missing something.
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Not better, more "diverse". LOL
Well, you gotta admit that it's pretty clear from his many, many posts on the subject he has done a tremendous amount of real work with his knives, while the rest of us just sit around posting on the internet.
Wait a minute...
Why do I convex most of my edges? I find a convex edge easier to maintain freehand.
And, actually, since I don't have some complicated rig for maintaining vee grinds, my vee grinds are a series of microbevels....which end up approaching a convexed edge anyway.
I wonder what edge grind Boris uses! Edge grinds are what the OP is asking about.
Well, you gotta admit that it's pretty clear from his many, many posts on the subject he has done a tremendous amount of real work with his knives, while the rest of us just sit around posting on the internet.
Wait a minute...
Why do I convex most of my edges? I find a convex edge easier to maintain freehand.
And, actually, since I don't have some complicated rig for maintaining vee grinds, my vee grinds are a series of microbevels....which end up approaching a convexed edge anyway.
I wonder what edge grind Boris uses! Edge grinds are what the OP is asking about.
Do lightsabers even have grinds??
I'm not sure what you could grind one with! But, if I had one, and something that I could grind it with...I'd convex the edge. And I would want it to be full flat.