I've read many posts on many forums about how a flat grind has advantages over others for slicing types cuts - food preparation seems to be first among those types of cuts. Are there advantages for the non-flat grind, say the hollow grind of a Manix? What has anyone heard, in theory? What is anyone's experience with situations where this type grind has a leg up?
If we exclude sharpness this is as I've understood it, seems like it holds up in reality as well: Full flat - great slicer from edge to spine, the low angle of the flats (sides) give little friction while cutting through something as well as just cutting with the edge. Hollow ground - better slicer from edge to grind but not upwards after, the hollow after the edge give no friction while slicing with the edge whilst the angle of the grind after hollow give a lot of friction when you cut trough something.
Scandi - ok slicer but very strong, the wider angle of the grind means that more force is needed to push the material away while cutting
Chisel - good at slicing through but best at slicing at ends, when cutting a slice of say a cucumber the flat side goes towards the body of the veg. with no friction and the angled side pushes the cut slice away, but when you try and cut trough the chisel ground blades get the same problem as the scandi ones.
Hope that helped
Last Edit: Jul 6, 2013 12:49:25 GMT -8 by Oaklington
☠ Death to all who oppose us ☠
Tuts my barreh, I juss wanna mek yu fill like yu never dee
The main advantage of the hollow grind is that it is slightly easier to produce, although in a manufacturing context, knife blades can be ground any old way by using jigs.
There are lots of primers and tutorials online that explain various bevel grinds.
Essentially, the compromise is that the more steel you remove, the better your blade will be at slicing, but also the less strength it will have. The thicker the blade, the more strength, but also it will be harder to make deep cuts, because you are having to move more material out of the way to make room for the knife.