Knife Grinds Explained

Knife Grinds Explained


An often overlooked element of a knife design when making a purchase are the various knife grinds to be found on a given blade, while a knife is basically a handle and blade the grind refers to the shape of the cross section of the blade, with the grind you have on your knife changing the entire dynamic of your blade and as such your knife.


The current grinds used on blades today are the result of the tried and true testing of grinds over many hundreds of years. While differing grinds all having their strengths and weaknesses its worth noting that the width of the blade stock and the grind angles will affect the blade more than the type of grind used. Hunting knives from Knives Ireland.


Hollow Grind:


A hollow grind is a popular grind for knife blades this grind offers excellent cutting properties mostly used for hunting and outdoor knives as well as kitchen knives.

A hollow grind is made by applying the blade blank to a grinding wheel which takes a concave portion out of the blade blank.


Flat Grind:


A flat grind blade is the simplest of all grinds, the flat grind is tapered to the edge of the blade blank from the spine on either side which gives an extremely sharp edge though not as durable as other grinds, you will see this grind on a lot of chefs knives.


Sabre Grind:


A Sabre grind blade is typically placed at varying points between the Flat grind and the Scandi grind, there is a distinct point where the grind begins on the blade blank which will be further away from the blades cutting edge, often seen on hunting knives.


Chisel Grind:


Simply put a Chisel grind is only edged on one side of the blade, the opposing side is flat all the way to the cutting edge of the blade.


Convex Grind:


A blade with a Convex grind is generally considered superior to other grinds due to minimal cutting drag and a longer lasting edge, the slightly rounded tapering to the finest point of the blades cutting edge gives it a supreme cutting edge.


Scandi Grind:


Often to be found on quality Bushcraft knives as this is the ideal grind for such a blade, the Scandi grind goes right to the edge of the blade blank with a flat section that begins at the top of the bevel with no change in angle.