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| Version | User | Scope of changes |
|---|---|---|
| Nov 18 2009, 6:45 PM EST | Drewblet | 17 words added, 141 words deleted, 10 photos added, 10 photos deleted |
| Sep 22 2009, 4:46 PM EDT | itstheendoftheworld | 1 word added, 497 words deleted, 11 photos deleted |
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GAYThis page talks about the most common blade grinds. You can find the source of the information about grinds here.
**NOTE ABOUT THESE PICTURES** For those of you who may be a little about what blade grinds are or what any of these pictures below represent, each of drawn pictures represent what the different knives look like head on, as if someone was pointing the tip of the knife directly at you. I hope this helps!
**NOTE ABOUT THESE PICTURES** For those of you who may be a little about what blade grinds are or what any of these pictures below represent, each of drawn pictures represent what the different knives look like head on, as if someone was pointing the tip of the knife directly at you. I hope this helps!
| Scandi Grind |
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| The scandi (short for Scandinavian) grind is as common as it gets. It's more often referred to as a wedge grind. Its uses include chopping, splitting, and other rough chores. It is the simplest blade to use because the lack of a secondary grind makes it's edge and angle the most obvious and is therefore the easiest to sharpen. That's why for most beginners this type of grind is preferred. The downside is that if the stock (the immediate area behind the blade) is very wide you will need to grind off more and more steel in order to attain sharpness. This often requires extensive work. |
| Hollow Grind |
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| High Flat Grind |
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| A high flat grind is similar to the scandi grind save for the secondary grind. The primary grind ends much closer to the blade spine save for a (most likely) small flat section nearest the blade spine. The same issues with the hollow grind applies to this. |
| Full Flat Grind |
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| This blade is similar in grind setup to the high flat but it has no flat anywhere on the blade. It's all primary grind and the secondary edge grind. The same issues with sharpening that applies to the previous grinds apply here as well. |
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The convex grind is the dead opposite of the hollow grind. Sharpening looks to be fairly simple. This grind is commonly seen on ax blades since the shape of the area behind the edge forces wood and the like away from the rest of the blade which prevents it from getting stuck in whatever you're chopping. Note: An ax and a splitting maul are not the same. An ax uses an actual blade driven by its weight while a maul uses its weight to split wood and the like. |
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