Tag: Knowledge Center

I want to talk now about the various components that make up knife handles. There are a lot of different kinds of knife handles, and you’re sure to find the perfect one for you out of this list. The types of knife handle compositions are: glass-reinforced nylon/GRN, aluminum, Micarta, Kraton, G-10, carbon fiber, and natural materials, like leather, bone, and wood. For myself, I like the sturdiness of a classic wood handle; I inherited a couple of beautiful knives from my late father, one of which is a Bowie knife from the 1960s/1970s that has a thick wooden handle. The other is a smaller utility knife/work knife with a shorter, thinner blade that has a leather-wrapped handle. Regarding that one, I really like the feeling of the smoothness of the leather in my hand. I will go into each one briefly for you, so you can understand the differences among them and why each is valuable to the knife enthusiast.

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Last time I wrote, I talked about knife tangs and why they matter in terms of knife usage. Now I will discuss more types of knife tangs that you should own.

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A knife tang, which many people may not realize, is one of the most important structural components of a knife. It is the portion of the knife blade that juts into the handle of the knife and gives it resistance and strength and durability when performing tasks big or small. The tang comes in many different forms, such as a full tang (which is ideal to have), a partial tang, a push tang, and a skeletonized tang. The tang is most commonly found on fixed blade knives.

There are several other kinds of knife tangs, which I can’t cover today, but I will renew this discussion in a future post.

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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.

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This time, I will take you through some common “grinds” used in knife manufacture. There are several different kinds, and they all have their own uses and unique qualities. A grind is a synonym for an edge, and it is one of the most important and most interesting parts of a knife’s anatomy. These grinds include hollow grinds, (full) flat grinds, high flat grinds, chisel grinds, convex grinds, compound/double bevel grinds, and asymmetrical grinds. There is also another one called the sabre, V-, or Scandinavian, grind, which is a subdivision of the flat grind. This article will be discussing the first few types of knife grinds. Please check back in future weeks for part II of this discussion.

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Knives are fascinating tools, because, appropriately enough, they have a dual nature in the fact that they are so straightforward, and yet they are so incredibly versatile. They are actually quite a complicated subject when you learn about them, but I will guide you through some relatively basic information about different types of knives and their characteristics. First off, there are two major categories of knives: folding and fixed. Both are equally interesting and valuable, but each has different uses depending upon your needs and your desires.

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