1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Thinning out the bevel on a knife

Discussion in 'Non-Firearm Weapons' started by GLOOB, Mar 18, 2014.

Thread Status:
Not open for further replies.
  1. GLOOB

    GLOOB Member

    Sep 16, 2007
    Here's what happens when you get carried away, thinning out the bevel on a knife.


    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!
    Last edited: Mar 18, 2014
  2. hso

    hso Moderator Staff Member

    Jan 3, 2003
    0 hrs east of TN
    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.
Thread Status:
Not open for further replies.

Share This Page