Blade Grind

That age old question, Blade Grind?

  • Full Flat Grind

    Votes: 79 64.2%

  • Saber Grind

    Votes: 16 13.0%

  • Hollow Grind

    Votes: 63 51.2%

  • Chisel Grind

    Votes: 4 3.3%

  • Combo Grind (thick start thin tip)

    Votes: 2 1.6%
  • Total voters
    123
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Gary W. Graley

Gary W. Graley

“Imagination is more important than knowledge"
Knifemaker / Craftsman / Service Provider
Joined
Mar 2, 1999
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An age old question, one that relies mainly with just what are you going to try and do with the knife but in this case checking for what you like in your everyday carry folder.

We'll not address the types of edges, but just the main grind of the blade.

Reason this popped in my head is I recently picked up a Kizer Cormorant which has a hollow ground blade and cuts very well. Then I remembered my Civivi Trailblazer and THAT cuts extremely well, much deeper hollow ground blade with even thinner behind the edge thickness.

So, as you probably surmised, my pick was for hollow ground blades. While I've not had a knife wear down enough that I needed to thin out the sides of the blade, a hollow ground blade has that covered for me already ;)

G2
 
Sorry Gary, I will adjust my answer to cover all blades.

While I enjoy a very wide variety of blades, I am trending more and more towards thinner geometry. A nice thin FFG is gonna cover a much wider range of tasks than a thick saber grind.

I don't chop or baton as much as I do other general cutting chores, so what I carry leans more towards thin stock.

Saying that... I own A LOT of overbuilt outdoor folders and fixed blades. I love them all!
 
I'd like thin slicers in ALL of my pocketknives, if that were possible. More specifically, I've really grown to like the thin, full-height hollow grinds I use in my Case folders. The sheepfoot in my '75 pattern stockman is the thinnest of all of mine, and I love using that one for package/box-opening tasks in particular, and also using the tip of that blade as a marking scribe and tape trimmer in my hobby woodworking. And the clip blade in my '75 pattern stockmans (I have several of them) makes a beautifully-slicing steak knife. That's how I originally fell in love with thin, full-height hollow grinds in the first place. And Buck's more recent thinner hollow grinds in their 110/111/112 folders are approaching a similar level of favor to me, for the same reasons.

Adding to the above - thin hollow grinds are also the most user-friendly in resharpening and upkeep. Very thin behind the edge means I don't have to remove much metal, even for reprofiling. And the hollow behind the edge also helps protect the upper grind from the sharpening scratches otherwise seen messing up other blades in flat or convex grinds, and leaves the bevels looking much more uniform & clean-shouldered along their length.
 
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For me, it's a bit similar to your steel question in the other thread, G2. Hollow grind is preferred, but FFG or Sabre are no show-stoppers, also depending on the application of the knife. E.g., FFG is best in the kitchen.

Roland.
 
I absolutely LOVE a hollow grind, hurts my heart that more manufacturers don’t use it. I especially like using it for food prep, and when cutting through something sticky like cheese, or in something grippy like rubber, a flat grind sticks on the side and creates a lot of resistance where a hollow grind slices through almost effortlessly. The difference in cutting through sticky/tacky stuff is surprising, but in general use I like the fact that they are thin behind the edge, makes them cut and slice better in my opinion
 
I don't think I've ever chosen a folding knife based on blade grind alone. Saying that, in general I prefer a thin full flat grind for a pocket knife. Works better for my everyday pocket knife tasks. Most of mine are higher hardness stainless steel, that a few minutes on a charged strop will bring back to very sharp, so I don't worry much about taking off too much steel.

I do usually have a second and maybe even a third knife with me. Generally a more robust one hander or sheath knife, or both. Many of them are hollow ground and may require sharpening more often. A hollow grind serves me well for kitchen, camp and fishing.
 
Hollow grind is in the lead by a small margin, here's a shot of my current favourite hollow ground knife that is just crazy sharp and pretty at the same time ;)

Untitled by GaryWGraley, on Flickr

Civivi Trailblazer XL with damascus blade and carbon fiber scales.

And the most recent one, that at first I wasn't sure if I'd like but also is a fav now, Kizer Cormorant with 4v blade

Untitled by GaryWGraley, on Flickr

G2
 
I prefer a high hollow or high/full flat grind. Depends on what I'm doing.

Edit: If Demko ever decides to make a shark lock folder with a high hollow grind, I might croak.
 
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