This is the second portion of my discussion on knife grinds. Today, I’m going to talk about chisel grinds, compound/double bevel grinds, convex grinds, and asymmetrical grinds. This is essential to understanding the anatomy of a knife, and it will help you to learn to use any knife, basic or more specialized, and to use it more effectively in your tasks and activities.
First up is the chisel grind. To be honest, it’s not that popular among knife-users because of its alleged limitations, but I still want to get into it since it’s mentioned in many common categories of knife grinds. The chisel grind is a one-edged blade, and it has a fine, sharp point. Yet its point is not as strong and durable as other types of points. It’s said to be best for cutting meat and whittling wood, although it can surely be used for other tasks as well, depending on your needs and your desires. The chisel grind does not always cut straight; it hews at an angle occasionally.
The compound/double bevel is a grind where there is a second bevel present on the knife. It is often put on a knife to increase its effectiveness when cutting or slicing or for durability. Adding a double bevel can strengthen your blade and boost the functionality of the knife. This type of grind is not as sharp as some of the other ones, but it has other advantages, which I’ve mentioned. When sharpened, it can be brought to clean, acute edges. The compound/double bevel is getting more popular with knife users for these reasons.
The convex grind is one of the most versatile grinds in existence, as it is very sharp and strong, and lasts a lot longer than other grinds, like chisel grinds and hollow grinds, which dull quickly and are quite delicate. The convex grind has arched edges which come to a typical knife point at their ends.
The asymmetrical grind has two different style bevels on each side, which form odd angles. This type of grind is suited for folding knives and knives that serve as weapons. The asymmetrical grind is not hard to hone, and it will give you an edge that’s very resilient.