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!
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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