convex Vs. flat grind for a chef's knife? carving knife?

[dogwood dan]

I am an apprentice knife maker at fiddle back forge and have ben learning to make hard use and hunting knives, how ever the kitchen has always been a passion of mine. In an attempted to multi task and combine two of my passions I am studying kitchen knives. I was wondering about the pros and cons of a convex grind verses a flat grind for a chef's knives and as a follow up carving knives.

It is my under standing that the flat grind will give me a thiner cross section and more efficient angle, but i was wondering about the possible advantages of a convex grind turning the work out slightly.


Thank you for your advice and time

Dan Eastland

 

[foxx]

I have a 8" Whustof Classic chef knife, I used it in the culinary industry. It's a full flat grind, and very thin towards the edge.
I got the notion to round off the shoulders, convexing the edge. I did so at a very fine angle, and was very impressed at how sharp and fine I got the edge. Then I got out my wood cutting board and cut as normal. I quickly realized that I went too far for this type of knife and it's uses. The edge was sinking further into the cutting board, it never did before. I mean, I used this cutting board at a vegetarian resturant! There were no cut marks on my board, I never used much pressure, my knife was always sharp. Now there are fine cut marks all over the board.
As a side note, it push cuts like a mother!

 

[Don Nguyen]

For chef's knives, I honestly think that a convex grind performs much better than a flat grind because of stickage issues. Potatoes and whatnot will stick to a flat grind like no other. The convex knives that I've made cut potatoes without issues at all; they literally pop off the knife.

 

[dogwood dan]

I got a convex grind boning knife into the hands of a local chef (todd mussman local 3 and M&T) who butchers 1/2 a hog + per week. The blades is s35vn. he loves the edge retention and keenness but the grind is throwing him off when he dose things like slicing the skin away and he leaves a little fat/ meat on the skin. He admits it has to do with mussel memory from years wit a flat grind and wants to work with it for awhile. I am going to try for a 5" french style chefs knife and a 9" butchers knife both in a convex grind for him to try next. I will keep every body up dated. if any one ells has experience I would be grate full if the would share it.

thank you

 

[jwblack911]

I'm unfortunately am a professional chef as the trade pays my bills and for school. i have been in the business for 8 years and full flat grind is the only way to go for a "chef knife". a 8-12" chef knife that is. also called a french knife here: http://www.kitchenaria.com/images/uploads/GEE_Cooks_Knife_10.jpg

i use a chef knife for carving meat, filleting a fish, or peeling a apple. its the only knife i need, but a "scimitar knife" is used for carving sometimes. i don't understand why as it never seems to do as nice of a job in my experience. but anyways heres a pic, these have convex edges on them