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2. Kitchen knife indentation - Wikipedia

   en.wikipedia.org/wiki/Kitchen_knife_indentation

   Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in ...

3. Grind - Wikipedia

   en.wikipedia.org/wiki/Grind

   Hollow grind: A knife blade ground to create a characteristic concave, beveled cutting edge. This is characteristic of straight razors, used for shaving, and yields a very sharp but weak edge, which requires stropping for maintenance. Flat grind: The blade tapers all the way from the spine to the edge from both sides. A lot of metal is removed ...

4. Straight razor - Wikipedia

   en.wikipedia.org/wiki/Straight_razor

   A hollow grind produces a thinner blade than the flat grind because it removes more material from the blade (hollows or thins the blade more). The hollow-ground blade flexes more easily and provides more feedback on the resistance the blade meets while cutting the hair, which is an indicator of blade sharpness.

5. Blade geometry - Wikipedia

   en.wikipedia.org/wiki/Blade_geometry

   Early Viking and medieval European blades tended to have a lenticular cross-section. This type of design lacks a strong central ridge in the middle of the blade. The flexibility these blades have illustrates the purpose that they served, as primarily cutting weapons, that could also be used with the thrust.

6. Primary grind - Wikipedia

   en.wikipedia.org/wiki/Primary_grind

   The primary grind is where a knife first begins to narrow into a cutting edge from the thickness of the main stock of the blade. The cross-sectional shape of the blade of a knife or sword is made up of different planes, or grinds. The sharp, cutting edge of the blade is often further ground at a secondary, or 'edge', bevel.

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