Knife grinds

Knife grinds are probably one of the most overlooked aspects of the knife. The grind is the shape of the cross-section of the blade. How the blade is made to get thinner towards the cutting edge. The type of grind you have on a knife changes the whole dynamic of the blade. Knowing the grind on your knife will help you better understand how to use and take care of your knife.

Here are some common types of knife grinds, their weakness, and their strengths.

Different knife grinds. I know I am not a great artist, but I hope you get the point.

Full flat

The full flat grind is also a popular type of grind. The full flat grind begins tapering to the edge from the spine evenly on both sides. This means the edge is extremely sharp but suffers a little on durability. A true full flat grind, without a secondary bevel is rare. This grind is best used when pushing the whole knife into something, so you will often see this grind on kitchen knives.

High full flat

High flat grind is the second kind of flat grinds. where the full flat grind begins tapering from the spine, a high flat grind leaves a small portion of the blade the same thickness as the spine. What normally defines the high flat grind is that the bevel begins close to the spine.

Scandi / V Grind

Scandi or V grind, is type of flat grind. Unlike the high flat grind, the grind does not begin tapering until closer to the edge. This means that much more of the blade is the same thickness as the spine. This grind, along with the high flat grind, is more common today. The scandi grind are recommended for survival knives because they are easy to sharpen in the field. You can tell the angle by simply laying the knife on its side because the bevel makes the grind obvious. One of the major downsides is that it dulls fairly easily. Another recommended use are whittling since the clear bevel allows you to see the edge in relation to the wood grain.

Hollow grind

This grind has always been a very popular type of grind, especially in the hunting community. This grind is concave, meaning the sides curve inward until they meet. The curved sides meet at a razor-sharp edge, which makes it very good for cutting meat. This type of grind is not very durable and can dull fairly quickly.


Instead of curving inwards like the hollow grind, a convex grind has a rounded curve that comes to a point. It looks like a scandi grind, but instead of a straight grind, it’s curved. Not only is the Convex Grind one of the most durable but it also holds an edge quite well. It is ideal for chopping, though the nature of the grind makes it extremely difficult to make and sharpen, so it’s usually considered a specialized edge.

Chisel grind

A chisel grind looks like, yes, a chisel. One side is completely flat—from the spine to the edge, and the other side has a bevel that starts around the middle of the blade. It tapers in a straight line toward the edge. The actual degrees vary, but a typical angle of a chisel grind is 20-30 degrees.

Chisel grinds are, unsurprisingly, found most commonly on chisels, but they can also appear on folders and Japanese kitchen knives. The advantage of a chisel grind on knives is debated alot, but it’s exceptionally sharp and great for woodworking or cooking. One of the downsides is a high maintenance need to keep the edge.