Double Grind
Single Grind
Flat
(V)
Convex
Semi-Convex or Asymmetrical Convex
Asymmetrical
Flat (V)
Compound or Double Bevel
Hollow
Chisel or Single Bevel
Chisel With Back Bevel
Chisel With Urasuki
- Knife edge
bevels are ground on both side of the blade. This includes V, all types of
Convex edges and Hollow grind edges.
Single Grind
- Knife edge
bevel is ground only on one side of the blade. This includes all types of
Chisel grind edges.
Flat
(V)
- The simplest
and most widespread in factory knives. The edge tapers from both sides of the
blade. Gets sharp, sacrifices durability though. Induces extra drag, because of
the sharp transition point.
Convex
- My favorite. Provides
the most durable edge at a given angle and has less drag compared to other edge
grind types due to smooth transition lines. Instead of tapering in a straight
line, the edge is slightly curved outwards. Famous Japanese Samurai katanas
featured this type of the edge.
Semi-Convex or Asymmetrical Convex
- Not very
common, combines durability of the convex edge and ease of sharpening of the V
edge, until the edge gets real dull. Jerry Busse used it a lot in his knives,
see Busse Combat Knives.
Asymmetrical
Flat (V)
- The edge tapers
on the straight line from both sides, but the angles are uneven. Used for more
durable edges, sacrifices sharpness.
Compound or Double Bevel
- The edge first
on the straight lines, but at the end the angle(secondary bevel) is greater
than at the beginning(primary bevel). Provides stronger, durable edge.
Sacrifices sharpness. One way of improving cutting ability and durability of
the softer steels. Cuts better then V edge at the same angle as the secondary
bevel, yet lasts longer that V edge if ground at the same angle as the primary
bevel.
Hollow
- The edge
tapering line is curved inwards, in other words it's concave. Gets very sharp,
but low durability. Induces extra drag due to the shoulders and sharp
transition points.
Chisel or Single Bevel
- The edge is
flat from one side, tapers on the straight line from the other side of the
blade. This is the sharpest edge, found mainly on chisels in western world.
Japanese use it widely in their kitchen knives, however the back side(Urasuki) of those
knives as usual is concave, significantly reducing the drag.
Chisel With Back Bevel
- Variation of
the Chisel edge. Back side has a microbevel, as usual at a very low angle 3°-5°
or so. Sacrifices little bit of sharpness for increased edge durability.
Chisel With Urasuki
- Urasuki is
traditionally found on Japanese single beveled knives. Back side of the blade
is concave to reduce the drag during cutting.
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