Thinning out the bevel on a knife


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GLOOB
March 18, 2014, 02:43 AM
Here's what happens when you get carried away, thinning out the bevel on a knife.

http://i688.photobucket.com/albums/vv241/gloob27x/DSC_0942_zpsdb167b82.jpg

Oh. For reference, these knives began life as hollow grinds. And the bevels took a lot of thinning out, even before the grinding reached the hollow. So much for the folk-reasoning that hollow grinds have weak edges. They basically start with the same edge as any other knife, plus or minus w/e the manufacturer decided on for the specs.

I've heard it said that a scandi grind is a good starting place for a fat convex. A hollow grind turns out to be a good head start on a full flat!

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hso
March 18, 2014, 09:18 AM
It isn't that hollow grinds have weak edges, but that the blades themselves are more prone to breakage. I always consider that to be an unfair comparison to other grinds and misuse of the blade since no one would foolishly complain about a knife being "prone to breakage" compared to an axe or other big chopper with a lot of "meat" to the body and bevel.

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