I'm clueless, admittedly..........I have no idea what the difference is...but I'll know soon enough after y'all jump in here! 
Hollow ground versus flat ground
- Thread starter ISCS Yoda
- Start date
Register to hide this ad
I collect (a few anyway) Black Jack knives. IMHO they are equal to Randall knives but never received the following, or commanded the high price tag. But Randall is still in business and the original Black Jack is not.
Hollow ground knives tend to have less metal behind the edge due to the profile, whereas convex grinds have more metal behind the edge - think apple seed shape.
Flat ground knives are considered better for slicing because of less resistance in the blade. Saber grinds are generally more robust and quite often used in bushcraft blades that are ground at 45 degrees to the edge.
With all that said, all knife grinds offer a benefit to the user based on use and preference. And heat treating and tempering is paramount in knife making. Different steels require different heat treating and quenching techniques as well as different tempering schedules.
Hollow ground knives tend to have less metal behind the edge due to the profile, whereas convex grinds have more metal behind the edge - think apple seed shape.
Flat ground knives are considered better for slicing because of less resistance in the blade. Saber grinds are generally more robust and quite often used in bushcraft blades that are ground at 45 degrees to the edge.
With all that said, all knife grinds offer a benefit to the user based on use and preference. And heat treating and tempering is paramount in knife making. Different steels require different heat treating and quenching techniques as well as different tempering schedules.
CA Escapee
Member
- Joined
- Mar 31, 2013
- Messages
- 742
- Reaction score
- 836
Flat ground blades refer to the long tapered grind from the spine, or unsharpened edge, to the cutting edge. Hollow ground blades are ground between two rotating cylinders and have concave or hollow sides where they thin down at the cutting edge.
These are Spyderco's with flat ground and hollow ground blades. The ones on the left are flat ground and the ones on the right are hollow ground starting just below the bugs and all along the longest edge.
These are Spyderco's with flat ground and hollow ground blades. The ones on the left are flat ground and the ones on the right are hollow ground starting just below the bugs and all along the longest edge.
Last edited:
"Hollow ground blades are ground between two rotating cylinders and have concave or hollow sides where they thin down at the cutting edge."
Most likely for production knives. One off knives are ground on a large sanding wheel. Loveless was a perfect example of this type of grind on his classic drop point Hunter.
Most likely for production knives. One off knives are ground on a large sanding wheel. Loveless was a perfect example of this type of grind on his classic drop point Hunter.
OP
Outstanding! Thank y'all so much!
I must have looked at a thousand knives, seen the difference, and did not know what I was seeing. Now I do. Much obliged!
Let's see if I understand:
Hollow ground:
Flat ground:
Weirdly, I don't have either of those knives anymore. Both lost in my 2018 fire.
I must have looked at a thousand knives, seen the difference, and did not know what I was seeing. Now I do. Much obliged!
Let's see if I understand:
Hollow ground:
Flat ground:
Weirdly, I don't have either of those knives anymore. Both lost in my 2018 fire.
Straight razors.....
...I believe, were invariably hollow ground.
...I believe, were invariably hollow ground.
It is probably belaboring the obvious to say that every grind has a purpose to which it is suited, and excels above other grinds. But for 99% of the cutting I do, the grind doesn't really matter much. If the blade is sharp, it will cut.
The CW says that flat grinds slice best, while scandi grinds are not suited to food prep. There are many meals, however, that I have prepared with a Mora, and it cut just fine.
The CW says that flat grinds slice best, while scandi grinds are not suited to food prep. There are many meals, however, that I have prepared with a Mora, and it cut just fine.
- Joined
- Apr 4, 2006
- Messages
- 19,782
- Reaction score
- 31,577
Yup - I too was thinking screwdriver blades, not knife blades.
As far as knives go, it depends on the style, size and intended purpose. There is no perfect grind! Some are for strength and durability, some are for razor sharpness and some are for precision work. Every time you choose one you gain in one area and sacrifice in another. It ALL DEPENDS on what you are doing at the time. I've got a bunch of different grinds and have set my own grinds for special applications.
As far as knives go, it depends on the style, size and intended purpose. There is no perfect grind! Some are for strength and durability, some are for razor sharpness and some are for precision work. Every time you choose one you gain in one area and sacrifice in another. It ALL DEPENDS on what you are doing at the time. I've got a bunch of different grinds and have set my own grinds for special applications.
kamloops67
Member
Hollow for slicers , flat for choppers
Think razor vs axe
Think razor vs axe
…And I thought a knife was a knife was a knife……….The stuff I learn here…….
