Don't Be Blunt- A Look at Common Blade Grinds

When it comes to knives, one of the most important things to consider for performance is the blade grind. When we talk about grind, we are referring to the shape and angle at which the edge of the blade is formed. The grind is important because it impacts everything from cutting performance to sharpness to durability to ease of sharpening. Choosing the correct blade grind can be confusing as each grind has its own pros and cons.  There are six common blade grinds, (flat, Scandi, hollow, convex, compound, chisel) each with its own characteristics that set it apart.

A flat grind is arguably one of the most common as well as one of the most versatile grinds. When you have a blade that carries a flat grind, you will notice that the blade tapers from the spine to the edge, creating a flat bevel. A flat grind performs well from slicing to chopping and almost everything in between, while still maintaining a sharp edge due to its long bevel. That being said, when a knife with a flat grind does become dull, it can be easily sharpened depending on its steel composition. However, it is important to know that the flat grind can be subject to chipping from heavier-duty tasks.

The Scandi grind is similar to a flat grind. It features a single bevel grind that creates a flat edge profile. This grind is typically seen in knives used for hunting or other outdoor activities. This is dues to its flat edge that provides good precision for carving or whittling. It also holds up very well under stress, and due to its bevel, it is quick and easy to sharpen! Unfortunately, the Scandi grind’s lack of a secondary bevel does make it more difficult to work through denser woods.

A hollow grind sets itself apart from the flat and Scandi blades with its concave surface. It dips ever so slightly inward to form a curve along the edge. You will most likely see a hollow grind in blades on kitchen knives or maybe even on your razor! A hollow grind is great in the kitchen because not only is is lightweight from its concave shape, but that same curve allows food to slide off the blade with ease. The downfall of a hollow grind is that its thinner edge can be more prone to damage. Knife maintenance is incredibly important when it comes to a hollow grind- hence why kitchen knife sets often come with a steel-sharpening rod. 

On the opposite end of the hollow grind, we find the convex grind. A convex grind is incredibly durable and perfect for the outdoors due to its thick curve, giving its blade a strong edge. Convex edges are less likely to chip and work well for chopping or any other heavy-duty tasks. The caveat to its durability is that convex grinds are more difficult to sharpen because the smooth curve along the edge has to be maintained. 

Looking for the best of both worlds? A compound grind might be for you. A compound grind is formed when any two or more grinds are combined along a blade’s length. For example, a flat grind near the spine with a hollow grind near the edge. A compound grind enhances a blade’s performance and versatility by offering both durability and precision where you need it. This makes the blade multi-purpose but also more difficult to maintain and sharpen. Compound grinds also tend to come with a higher price tag due to their complexity.

Last is the chisel grind. A chisel grind is found often in woodworking and even in marital arts! A chisel grind is a one-sided grind- one side of the blade is beveled, and the other side is flat. This type of grind is perfect for carving, shaping, or working with softer woods because of its extreme sharpness and stability. No balancing of two bevels here! While great for general cutting, a chisel grind does tend to wear a blade more unevenly and will require more frequent sharpening on that side. 

Choosing the right blade grind can be difficult, but it doesn’t have to be. Each grind offers pros and cons, and each has its own quirks! When choosing the right grind, be sure to understand the knife’s purpose as well as its pros and cons. Happy slicing!