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The majority of kitchen knives are flat ground, meaning the blade begins to taper from the spine to the edge. However, knife edges come in a variety of styles and differences in the way the blade is ground to make it sharp. See my guide to the best kitchen knives.
Believe it or not, the type of grind you have on a knife changes the whole dynamic of the blade, which is why knowing the different edges on your knives will help you better understand how to maximize and take care of your knife.
A knife’s edge type, also known as its grind, plays a huge part in what jobs the knife will be best at. It’s also where you’ll find big variations between affordable and expensive blades. Most often, high-end knives have a specialized edge grind.
Types of Knife Edges. While the tip may get all the attention in the stores, the edge itself can greatly impact how well you use your knife. The edge’s geometry is known as the grind. The part of the blade ground away is called the bevel. Chisel Edge. The chisel grind is only ground on one side, so it’s an asymmetrical grind.
Different grinds balance sharpness and edge retention with durability. Thinner grinds provide less durability: The cutting edge can dull or chip easier, but the edge is sharper. Wider grinds provide more durability and resistance to rolling and chipping, but they sacrifice some sharpness.
But for skilled knife users, the blade’s edge is one of the most essential components. This guide will provide an overview of the most common knife edge types, as well as their pros and cons. We will be looking at different types of knife edges and how they are designed for their specific functions. We will also compare them to see how they ...
Learn about the six most common knife edges, the angles kitchen knives are sharpened at, and what a knife edge looks like on a microscopic level.