The Scoop on Blade Grinds

Explanantion and Philosophy of knife grinds:

Although there seem to be fairly standard terms describing the various grinds I have found that there is some regional and generational differences that can become confusing. The following information is to make clear what Fisher Blades means when using certain words in the description of the knives. We will concentrate on BLADE GRIND and EDGE GRIND. The blade grind usually refers to the overall grind applied to the side of a blade, and is in many (but not all) cases, separate from the edge grind, which is the shape applied to the very edge of a blade.

Convex Grind: This can be a low, mid, high, or full height convex grind. What characterizes a convex grind is a continuous curve from the top of the grind to the edge. Many makers’ convex grind is actually a mildly convex grind face with a convex edge. This is a small detail but I feel it’s important to distinguish because the true convex grind is much harder to accomplish.

Convex Edge: Whereas a convex grind is one continuous curve throughout the grind a convex edge can be substituted for a V-grind.

Flat Grind: Flat grind is a full height single bevel grind face with an edge, either V-grind or Convex edge.

Saber Grind: Grind with three facets, the flat of the blade, the grind either flat or convex, and the edge grind, either V or convex.

Scandi: A true Scandi is simply a V-grind brought up to about 1/3 to 1/2 of blade height. Most Scandis today include a convex “micro bevel” which just means that instead of a V-grind there is a small convex edge.

Scandi-vex: This is a Scandi grind that is a continuous curve to the edge instead of a flat facet to the edge.

My favorite grind is a true convex. This is the oldest grind and even the best hand sharpener with slightly convex their edge as it is impossible to hold a knife at a perfect angle. Though this is on a micro level it does become slightly convex. Machine sharpening can produce true flat facets and true V-grinds. There is much debate about the pros and cons of convex and even a valid question about whether or not a convex edge is stronger than a V-Edge. I believe it IS stronger but the real advantage to me comes from the ease in sharpening and maintaining a wickedly sharp edge. I’m a big stropper. With Convex grind or edge and stropping after each use I have found I can keep my knives sharper for much longer than V-grinds and stropping.

I’m no snob though, I understand that some are pretty much married to a V-edge and that is cool with me. Use what you know and works for you. I’ll be making all the above grinds but my personal knives are all convex.

I didn’t go over the hollow grind as I am unconvinced that its advantages outweigh its disadvantages and until I am convinced otherwise I will not be making any hollow grind knives. /JF