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Everyone must have a favorite blade grind, that they prefer on their user knives. I am curious of what kinds of grinds Ya'll like for different cutlery jobs. Please tell us your favorite Grind. Thanks.
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I like convex
Well it's like this. Anything can be made sharp. And anything can be made to work in a pinch. Everything is a compromise.
Full convex has it's advantages, as does Sabre or even Scandi grind.
It all comes to down personal preference....I just happen to prefer full flat :-)
Oh, I agree. I like one with a false edge. A Sabre Grind is a strong one but the bevel gets thick fast because of the half way mark of the edge bevel. A Scandi Grind is great for wood work in bushcraft but once again is thick bladed and starts the edge bevel even less than half way. I have used both in dressing game and find that the Flat Grind blades does better. I hope I don't get heat from Sabre and Scandi grind lovers.
Robert, most knifemakers seem to have preference for a flat grind. Check out the many bowies and hunting knives made by ABS smiths. 99.9% of them are full flat grinds.
The flat grind is the best compromise between strength and cutting ability.
Miss Jan, I think I read somewhere that Mr. AG. Russell's favorite grind is a Flat grind also. He's a great knife designer, I wish he had the time to enter his opinions here on different knife grinds.
I hate to sound wishy-washy, but the grind doesn't matter that much to me. If I like the knife overall, I'll take whatever grind it comes with. LOL! I think that, maybe, there's a lot more people like me? That's why not much response?
I like the looks of many but as a user? Flat grind
Alex, first let me congratulate Ya'll again for the new little baby.
I think thin blades have their place as do a lot of other grinds. I thought more people would response to this Post, to tell of their favorite Grind. I use a lot of different ones for different jobs.
Full flat and thin. For an example check out my Little Undertaker video. Those things are ground thin enough that even IF they're not shaving sharp anymore they will still cut most things very well because of the thin grind.
Have a look at the small kitchen knives that most people have, these type of things:
They're rarely ever really what I'd call sharp but despite that they will cut a potato, apples, and fruit just fine. Simply because they're ground thin.
Knives are meant to cut. I despise the sharpened prybar that seems to be in fashion lately.
So called "tactical" knives that have such a thick grind that they still cut like crap (as opposed to just cutting crap :-) )
Scandi is my favorite by far.
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