Blade Sharpening – Kitchen Knife Grinds

The fact of the matter is that each type of kitchen knife grind has its pros and cons. This type of grind produces the thickest spine, but the thinnest primary cutting edge. One thing more than any other draws a debate amongst kitchen knife aficionados is blade sharpening and how to sharpen the blade of the knife. They love to cook and they watch the cooking shows all just to improve the quality of the food experience in the home. It is however growing in popularity and deserves a look.

It is somewhat akin to the “V” of the flat grind. On the upside, a hollow ground kitchen knife grind is excellent for and excels at slicing tasks.

The spine of the blade the part that faces the ceiling is the top of the grind, and the bottom most point being the primary cutting edge of the “V” grind. Do you know what blade sharpening is? Do you know what a kitchen knife grind is? Many people are just your average day to day kitchen knife user going about their business of preparing and cooking food for the family. The Chisel Grind: The chisel ground knife is a grind most commonly seen in Japanese kitchen KNIVES. Some people are died-in-the-wool kitchen knife connoisseurs. In my opinion the jury is out on that one. The Flat Grind: The flat ground kitchen knife has a “V” geometry and that is seen when looking at the tip of the kitchen knife from the tip itself. Both types of people love their kitchen knives and both groups of people have their favorite brand of knife to use.

This type of grind produces a half “V” when viewed from the tip of the knife. Depending on whether you are right or left handed this type of knife grind is only ground on one side. 2. The Hollow Grind: The hollow ground knife utilizes a concave appearance when you inspect the knife from its tip. The edge of a hollow ground knife is brutally sharp, the downside is that because of the inherent thin primary cutting edge this type of kitchen knife grind will not hold up long for chores like intense chopping and will dull quickly. 3. Volumes have been written about the different knife edge angles employed in Asian and European kitchen knives and which kitchen knife grind is the best all around grind. This type of grind is most commonly used for precise and accurate cutting whether using a push cut or a draw cut and is used for intense chopping chores as well as the primary edge is a razor sharp 18 to 20 degrees.

In this article I will address some of the typical knife grinds used in kitchen knives so that you may be better informed about kitchen knife grinds.

Generally, when I am talking about sharpening a knife I am talking about the geometry that is used to create the cutting edge of the knife itself.
kitchen knives.

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