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Knife Grinds

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Reverse Bow Before

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Reverse Bow After

Here is a rough guide for the most commonly used knife grinds :

In North America, kitchen knives most often have a double-bevel (approximately 15° on the first bevel and 20–22° on the second), while Asian-style kitchen knives are made of harder steel and are either wedge-shaped (double-ground) or chisel-shaped (single-ground), being ground at 15–18°.

Hollow grind: creates a characteristic concave, beveled cutting edge along the blade surface. Straight razors that are used for shaving require this type of grind, which creates a very sharp but weak edge that needs regular maintenance.

Flat grind: A skill-intensive process that removes a lot of metal from the blade surface since the blade tapers all the way from the spine to the edge on both sides. A flat grind blade yields a sharp surface at the cost of edge durability.

Sabre grind (Scandinavian Grind): Similar to the flat grind blade, the sabre grind uses a bevel that starts close to the middle of the blade and produces a more durable edge at the expense of some cutting ability. and is typical of kitchen knives. Also called a “V Grind”, this is the typical kitchen knife grind that is used to preserve the blades strength. It can often be found on tactical and military knives.

Chisel grind: As on a chisel, only one side of the blade is ground (often at an edge angle of about 20 – 30°); the other remains flat. Japanese culinary are often chisel ground and are sharper than a typical double bevelled Western culinary knife. Knives which are chisel ground are shaped into left and right-handed varieties, depending upon which side of the blade is ground.

Double bevel or compound bevel: A back bevel improves cutting ability by keeping the section of blade behind the edge thinner. Since the edge is less precise than a single bevel, sharpness is sacrificed for resilience. This type of grind is much less susceptible chipping or rolling than a single bevel blade.

Convex grind: The opposite of a hollow grind, the taper is curved instead of following a straight line to the edge. This shape preserves the metal behind the edge allowing for a stronger edge with a high degree of sharpness. Convex grinds are used for axe sharpening. As the angle of the taper is constantly changing this type of grind requires a skilled knife-sharpener to achieve the desired edge.

At Sharp-End, our 30 years of experience allows us to provide you with a grind that balances sharpness and durability to protect your blade investment. We note the manufacturer’s factory edge style and replicate it whenever possible. When you require culinary sharpening, blade re profiling or a complete restoration , our convenient knife sharpening service keeps your knives in tip-top shape!