Understanding Knife Edges: A Cutting Edge Guide

Every slice, every cut, every piercing motion—when it comes to the art of blades, the conversation always circles back to one critical element: the edge. For knife aficionados, survivalists, chefs, and everyday carry enthusiasts, understanding the different types of knife edges is akin to learning brush strokes for an artist.

A knifes V edge defines the edge geometry and, in turn, play a pivotal role in the knife’s performance for its respective task.

In this comprehensive guide, we'll explore the various kinds of knife edges, the applications they are most suited for, and how enthusiasts can leverage this knowledge to enhance efficiency and safety while using your favorite cutting edge.

Whether you're a professional in the culinary world, a seasoned outdoorsman, or just someone who appreciates a well-crafted blade, this detailed breakdown will sharpen your understanding of knife edges.

The Anatomy of a Knife Edge

Before we dig into the different types of knife edges, it's essential to understand the basic anatomy. A knife edge consists of two angled sides, known as bevels, that taper to form the blade’s edge.

The cross-section of the blade at this point can vary significantly depending on the type of grind used and the intended use of the knife. The edge itself can be straight, serrated, or a combination of both, with the bevels meeting at a point (single-bevel) or at a symmetric angle on both sides (double-bevel or compound bevel).

Kinds of Knife Edges

Straight vs. Serrated edges vs. Combination Edges

Straight edges are the most common and versatile type of knife edges. They allow for precise cuts and are easy to sharpen.

On the other hand, serrated edges are excellent for cutting through tough materials like rope or bread without excessive force but can be challenging to sharpen. A serrated edge can also show up as tomato knives or the bow knife. (you can check out bow knives here)

A combination edge marries the benefits of both, often with a straight portion at the front for push cuts and a serrated section closer to the back side of the blade for sawing actions. Combination edges are very common in the pocket knife world and a common choice for Everyday Carry enthusiasts.

Common Knife Edge Grinds

Grind refers to the cross-sectional shape of the blade, which directly affects the blade's sharpness, strength, and the ability to cut and channel food away from the blade's edge. Here are some of the most common knife edge grinds:

Convex Grind

A convex grind is a strong, curved edge that is robust and suitable for heavy-duty tasks, making it a favorite among survival and outdoor knives. It is often the choice for chopping and slicing wood. If you were to look down at the head of most axes, you can see the convex grind shape.

Hollow Grind

The concave shape of a hollow grind makes the edge extremely sharp, but also more delicate. This thin blade is commonly found in straight razors and some kitchen knives, as it excels in push cuts and is easily honed.

Knives with a hollow grind need more care in storage, and typically have a very small beveled edge angle. Other uses for the hollow grind can be in kitchen knives when chef's desire a very clean cut and prevent cutting marks. There are some hollow grind pocket knives for EDC fans but these typically don't fare well to hard beating.

Regular maintenance is required for these extremely thin hollow edges. We recommend always having a good honing session before use.

Flat Grind

A flat grind, featuring a straight taper from the spine to the edge, provides a balance between sharpness and strength, making it versatile for various cutting tasks. Everyday carry knives and many pocket knives use this grind for its utility.

Bottom Line: If you're looking for a utility knife thats at home in a plethora of conditions a flat grind could be just what you're looking for.

Chisel Grind

In a chisel grind knife one side of the blade slopes to form the edge, while the other side is flat. Found in traditional Japanese chef's knives, a chisel grind is simple to sharpen but may necessitate learning a new technique for sharpening.

Chisel grind knives typically are purpose made much like the hollow ground blades.

Double Bevel (V-Grind)

If there is a knife that give more problems in sharpening than any other its the compound bevel grind. With two bevels that meet to form a sharp edge, the V-grind provides stability for heavy chopping or piercing tasks and is common in most knives used for everyday purposes.

Specialty Edges and Their Applications

Beyond the common grinds and edges, there are specialty edges tailored for specific uses. These include:

Convex Edge

The convex edge is rounded and continues the curve of the blade rather than coming to a definitive point. This feature makes the edge stronger and maintains sharpness for longer periods, particularly in heavy chopping.

Honesuki Knife Edge

A Japanese boning knife, the honesuki has a unique edge that features a single bevel, designed for precision boning tasks. Like many japanese knives, honesuki are a chisel grinds.

Tanto Edge

Originally a feature of Japanese swords, the tanto edge features a high point and a flat grind towards the edge. This design is now commonly found in tactical knives and some kitchen knives, where piercing/ scraping tasks are expected.

There are many other kinds of specialty edges like the Scandinavian grind and the high flat grind that have their own advantages.

Sharpening Strategies for Different Knife Edges

Understanding the type of edge styles on your knife dictates the sharpening strategy you should use. For instance, convex edges benefit from strop sharpening with a leather strap to maintain the rounded profile, while hollow grinds may require careful manual sharpening to preserve the thin edge.

When it comes to straight edges, establishing a clean, consistent angle during sharpening is crucial. Serrated edges present a unique challenge. Sharpening rods or tapered stones are often employed to maintain the serrations.

Always consider the intended use of the knife. A fillet knife used to cut through sensitive fish scales. They may need a more delicate approach and a finer grit stone than survival/ hunting knives used for multi-purpose cutting.

Maintaining Knife Edges and Prolonging Sharpness

Proper maintenance is key to keeping your knife edges in top condition. Here are a few tips to help you keep your blades sharp:

• Edge angle: Whenever you sharpen your knife always make sure you're using the right bevel angle. Its one of the most common mistakes we see.
• Regular Honing: Use a honing strop, steel or rod to re-align the edge of your knife between sharpening sessions. Keep in mind, you may have to have multiple sharpenings depending on what you're cutting.
• Clean Cutting Surfaces: Avoid chopping on hard surfaces like stone or glass that can quickly dull the edge. Use a cutting board or similar surfaces whenever possible.
• Proper Storage: Use knife blocks or magnetic strips to store knives safely. Avoid tossing them into drawers where they can knock against other objects. Its also best practice to never put your kitchen knife through the dish washer where it might get damaged. This could result in a cut when someone is unloading the machine.
• Functional Sharpness Testing: Regularly test the sharpness of your knives. Gently slicing through a piece of paper can help determine if they need honing or sharpening.
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Safety and Effective Use of Sharply-Edged Knives

A sharp knife is a safe knife. Dull blades require more force to cut, leading to an increased risk of slips and accidents. Here are some guidelines to ensure safe and effective use of your knives:

• Apply Minimal Pressure: Allow the sharpness of the blade to do the work.
• Use the Right Knife for the Job: Different tasks call for different types of blades.
• Always Cut Away From Your Body: An error occurred during generation. Please try again or contact support if it continues.