Besides the shape and the blade material, the grind of a blade significantly determines the characteristics of a knife. The choice of blade grind greatly influences its suitability for specific uses. The various blade grinds were shaped by the typical agricultural, traditional, and artisanal traditions of their regions of origin. In principle, every grind is suitable for any permissible cutting task, i.e., separating soft and hard materials. However, some grinds offer particular advantages for specialized applications or materials. A multitude of blade grinds exist. The following list explains the most common blade grinds by examining a cross-section of the blade.
flat grind
The flat grind (wedge grind) is widely used and has a V-shaped cross-section. The blade tapers on both sides in straight planes towards the cutting edge. With a flat grind, the ratio between blade width and thickness primarily determines the knife's stability. The edge (cutting edge) is usually set at a slightly steeper angle from the side bevels to facilitate and speed up resharpening. Due to the minimal material displacement of the material being cut, the flat grind offers good cutting performance. It represents a compromise between the thinner hollow grind and the more stable convex grind, making it a good all-around blade for a wide variety of utility knives.
hollow grind
In a hollow grind (concave grind), the blade curves inwards towards the cutting edge. This creates a narrow, extremely sharp edge that tapers to a sharp angle, making it particularly effective at cutting thin materials. Because of the thin edge, less material needs to be displaced initially. However, with deeper cuts, the hollow grind tends to bind in the material due to the relatively wide spine. The hollow grind is relatively easy to resharpen, as the edge doesn't initially thicken significantly. A disadvantage of the hollow grind is its lower stability compared to a flat grind or a convex grind, which is due to the thin material thickness along the cutting edge. The hollow grind is popular for forged straight razors, but is also used for pocket knives and hunting knives.
Convex grind (convex grind)
The convex grind, also known as a convex grind, curves outwards towards the cutting edge. Due to its high stability, the convex grind is primarily used for outdoor and survival knives, as well as hatchets and axes, where chopping and prying are paramount. Since the cutting edge, unlike other grinds, consists of two opposing radii rather than flat surfaces, the blade must be resharpened on a flexible backing material such as a grinding belt or sandpaper with a soft surface.
Scandi cut
The Scandi grind is a flat grind that begins at approximately 50% to 75% of the blade height and tapers to a point across the entire width without any further bevel. This results in an extremely sharp edge combined with high blade stability. The Scandi grind is therefore ideally suited for carving both fresh and dry wood, for bending sticks, and similar bushcraft techniques. Consequently, it is particularly common on hunting and outdoor knives of Scandinavian design. The Scandi grind is easy to resharpen on a flat whetstone, as the entire surface is simply laid down, making it easy to maintain the correct angle.
Single-sided grinding
In Europe, the single-bevel grind (chisel grind) has long been used for hand tools for woodworking and leatherworking, as well as gardening knives and paring knives. It is primarily used when thin shavings need to be removed from the material being cut or when very precise work is required. One side of the blade is ground flat or with a minimal hollow, while the other side has an angled flat grind. In Japan, the Kiridashi knife constructed in this way has been widespread for centuries, and in the West, this traditional knife is also becoming increasingly popular as an everyday and outdoor knife due to its compact size. One advantage of this grind is the ease of resharpening on one side only. Furthermore, it allows for precise, thin cuts in wood or raw fish, such as when preparing sushi. Right- and left-handed users require different grinds on each side.