Hollow grind — a knife blade ground to create a characteristic concave, beveled cutting edge. This is characteristic of straight razors, used for shaving, and yields a very sharp but weak edge, which requires stropping for maintenance..
Likewise, people ask, what is a hollow edge on a knife?
A term used to describe a knife blade which most often contains evenly spaced vertical indentations or "hollows" that have been ground out of the thickness of the steel blade. A Santoku knife is an example of one type of utensil that is commonly produced with a hollow or Granton edge by many knife manufacturers.
One may also ask, what are the different knife grinds? Here are some of the most common types of knife grinds, their attributes, and their strengths.
- Hollow Grind.
- Full Flat Grind.
- High Flat Grind.
- Scandinavian Grind (aka V Grind)
- Chisel Grind.
- Convex Grind.
- Compound Bevel Grind.
- Asymmetrical Grind.
Keeping this in consideration, are hollow ground knives better?
Hollow grinds are best used to remove a lot of material compared to other grinds, making a better slicer. The hollow grind is usually done on a thin blade, and then ground to have a thin edge. As I explained in my article on Blade Edges, thinner edges are a little weaker but they also slice better than thicker edges.
What is a convex grind on a knife?
A grind that often leads to questions is the convex grind. Instead of it being hollow this grind is rounded. To achieve this grind one sharpens the blade on a free sharpening belt. Remarkable about the convex grind is that there is no longer a secondary edge, but that the grind is applied up to the cutting edge.
Related Question Answers
Can you sharpen a hollow edge knife?
Whether you call it a hollow ground or a hollow grind, you can sharpen these knives with ease. A hollow grind is produced when you use a wheel to sharpen the edge of a knife. A straight razor has a hollow grind. A straight razor has a very delicate edge, but the usage of the edge doesn't require a durable edge.What is a hollow grind good for?
Hollow grind — a knife blade ground to create a characteristic concave, beveled cutting edge. This is characteristic of straight razors, used for shaving, and yields a very sharp but weak edge, which requires stropping for maintenance.Why do some knives have dimples?
Function. Some cooking knives have dimples, also known as a granton edge, to assist the chef. The dimples are small, shallow indentations across the knife face near the cutting edge. These are intended to reduce suction when the blade is cut into a food item and to make it easier to pull the blade out again.What is a Granton edge?
A Granton blade has a row of identical dimples (or scallops) on both sides of the blade. Unlike a serrated edge, which is scalloped along the edge itself, a Granton blade is scalloped only along the sides and has a straight edge, much like a standard knife.What is a hollow ground Santoku knife used for?
Like a chef's knife, the santoku is used for just about every cutting job in the kitchen. It works well with vegetables, proteins, and fruits when slicing, dicing, and chopping. The hollow ground indentations on the blade help reduce friction so the blade glides through food more easily.How does a serrated knife work?
Serrated Blade Serrated edges are blades that have some kind of toothed or saw-like edge ground into the cutting surface. These are intended to be used much like a small saw with a back-and-forth motion. They're great for cutting through belts and ropes, fabric and various other textured materials.What does Santoku mean?
Definition of santoku. : a medium-sized, multipurpose kitchen knife of Japanese origin that has a lightweight blade with a straight or slightly curved cutting edge and a spine that curves downward to the tip The santoku has long been the Japanese equivalent of a chef's knife … .What is a Santoku knife vs chef's knife?
The biggest difference can be found in the shape of the blade. The blade on a chef's knife has a pointed tip and the blade on the santoku knife has a curve that runs from the spine to the edge. For that reason both knives also ask for a different sharpening technique.What is the best knife grind?
Also, for a hunting knife, the hollow grind is the best as it stays thin at the edge much longer.” However, that's not to say Dozier is adverse to other grinds. “The flat grind is the best for the kitchen as it does not wander when making thin slices,” he opines. “A convex grind is great for splitting firewood.”What is a zero grind?
A zero grind is a clean blend from main grind to edge. Looks as if there is no bevel at the cutting edge.What is a false edge grind?
A blade grind resembling that of a double-edged knife in which the top and bottom bevels meet in the center of the blade's width. Only the bottom edge is sharpened and the spine of the knife is left unsharpened to create a swedge. FALSE EDGE. A sharpened secondary edge on the spine of a blade near the point.What is a flat grind blade?
The flat grind is the simplest grind pattern for any knife. Rather than being ground in a concave or convex curve, the grind of the blade is tapered consistently or in a flat manner from the spine to the edge of the blade. A full flat grind goes from the spine of the blade to the edge.What is the difference between hollow ground and flat ground?
Hollow grind — a knife blade ground to create a characteristic concave, beveled cutting edge. Flat grind — The blade tapers all the way from the spine to the edge from both sides. A lot of metal is removed from the blade, so it is thus more difficult to grind, which is one factor that limits its commercial use.What does full flat grind mean?
Full Flat Grind This means the edge is extremely sharp but it's not as durable. A true Full Flat Grind, which does not have a secondary bevel (see Compound Bevel section), is rare these days. This is best used when pushing the whole knife into something, which is why you'll often see this grind on chef's knives.What angle should I grind my knife?
A 17 to 20 degree angle covers most kitchen knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. It is our experience that kitchen knives sharpened to 15 to 20 degrees cut very well and are still durable.What is a 15 degree knife?
Traditional Japanese Knives (15 degree facets) The large wide Primary Blade Bevel is ground, commonly at about 10-11 degrees and serves to deflect the food slice away from the blade as it is cut. The most popular example of this type blade is the sashimi knife also known as Yanagi and Takohiki.What angle to sharpen a buck knife?
The angle on a Buck Knife is ground to 13-16 degrees per side (see illustrations). If you hold the knife against the stone to cut evenly across the edge grind, you will produce an edge with a similar angle.Why are Japanese knives sharpened on one side?
Unlike western knives, Japanese knives are often only single ground, meaning that they are sharpened so that only one side holds the cutting edge. As shown in the image, some Japanese knives are angled from both sides, while others are angled only from one side with the other side of the blade being flat.What is the meaning of hollow ground?
Definition of hollow-ground. : ground so as to have a concave surface behind the cutting edge a hollow-ground razor a hollow-ground blade of a skate. 
