Valkman
Member
I started out trying to make flat grinds when I first started grinding, but soon went to the hollow grind. I loved everything about it, and if it was good enough for Bob Loveless it was good enough for me.
What is your favourite grind and Why?
- Thread starter alsask
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The way I see it, a hollow grind is just an auxiliary feature, when done right. Other than cutting cheese, it doesn't seem to make any difference one way or another.
If you grind the bevel on a hollow grind by putting the spine all the way to the stone, then you end up with the same edge as a zero FFG. Obviously, you will need to add a microbevel, same as you would most any zero FFG. Most factory hollow grind knives don't come with an edge that thin, though. The typical hollow ground knife has essentially the same edge as a non-zero flat grind or compound bevel knife, with a thick edge and a secondary bevel at 35-40 degrees, same as 90 percent of knives on the planet. Just like any knife, you can thin the edge, or bring the edge back to fatten it up, you can convex it, etc, etc.
What you can't do is bring the edge any thinner than what you could do with a FFG. (Unless you were to sharpen it with the spine hanging below the surface of the stone, and you don't do that even with a straight razor!) So the only kind of material that should hit and stick on the spine of a hollow ground blade would be something compressible/elastic. And yet, IME, such material like cheese actually sticks less to a hollow ground blade.
If you grind the bevel on a hollow grind by putting the spine all the way to the stone, then you end up with the same edge as a zero FFG. Obviously, you will need to add a microbevel, same as you would most any zero FFG. Most factory hollow grind knives don't come with an edge that thin, though. The typical hollow ground knife has essentially the same edge as a non-zero flat grind or compound bevel knife, with a thick edge and a secondary bevel at 35-40 degrees, same as 90 percent of knives on the planet. Just like any knife, you can thin the edge, or bring the edge back to fatten it up, you can convex it, etc, etc.
What you can't do is bring the edge any thinner than what you could do with a FFG. (Unless you were to sharpen it with the spine hanging below the surface of the stone, and you don't do that even with a straight razor!) So the only kind of material that should hit and stick on the spine of a hollow ground blade would be something compressible/elastic. And yet, IME, such material like cheese actually sticks less to a hollow ground blade.
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