Blade grind

Blade grinding is, simply put, the way the blade is processed in the cutting edge area. In short, where the blade tapers and where the actual work of each knife takes place. Even the process of sharpening knives is a science, and each type of sharpening has its specific characteristics, uses, advantages and disadvantages.

1) Flat grind

Flat grind or flat ground is the most common and universal type of grinding – it can be found on most knives. Such grinding is evenly narrowed on the blade in the direction of the edge and is finished with a bevel. Practically all kitchen knives have this type of grind. But some outdoor knife manufacturers also liked it. This type of grinding can be both rough and solid, and thin and sharp. Its advantage is that it is easy to grind.

2) Hollow grind

This type of grinding is also widely used. In this case, the grinding of the blade is concave in shape. It is used, for example, by hunting knives, but also by razors. Hollow blade knives are great for slicing, but not so good for chopping.

3) Sabre grind

The sabre grind is sometimes also defined as a subgroup of the flat grind. However, there is one significant difference, which is that this time the sharpening does not start directly from the back of the blade, but roughly from its center.

The sabre grind has a bevel, which makes it different from the Scandinavian grind (see below). Such grinding is highly durable, but has poor cutting properties. It is therefore intended wherever a highly durable knife is needed and you are able to make certain compromises in terms of cutting properties.

4) Scandinavian grind

For example, the Swedish company Morakniv uses the Scandinavian, or scandi, grind. This is a type of grinding that is not equipped with a bevel. The blade is then full thickness for most of its height, and narrows only in the area of the blade. Such a blade is strong and relatively easy to sharpen. Such a knife is ideal for working with wood ("slicing"), as it has excellent cutting properties.

5) Chisel grind (or one-sided grind)

As the name suggests, it is a grinding that uses sharpening from one side. This type of grind is quite rare. Like the Scandinavian grind, the one-sided one is easy to sharpen and has good cutting properties. However, it is not entirely easy to work with an asymmetric grinding, especially if you are used to other types of knives with more traditional grinding type.

6) Convex grind

A convex or bulging cut is the exact opposite of the hollow cut. Manufacturers of knives with a convex edge try to keep as much material as possible on the knife and at the same time preserve its cutting properties. With a convex cut, it cuts well and is suitable for rougher woodworking. Again, it is popular with some Scandinavian manufacturers – also due to the fact that it is extremely durable. The disadvantage is that it has poorer cutting properties.