This reduces blade weight and also produces a nice design aesthetic. You might call this the perfect “filet” knife grind.Įditor’s Note: You can refer to any unsharpened, but shaped portion of a blade as a wedge.
Use these for skinning or for deboning fish. A hollow grind creates a blade better suited for filleting and separating thin materials.
Commonly, hollow grind blades have a secondary V-grind bevel on the edge. These extend either the full width of the blade (full hollow grind) or over a portion of its width. Hollow Grind or Concave GrindĪ blade with a hollow grind has two concave bevels. These V grinds also feature no secondary grind on the edge. A centerline knife blade grind produces a nice strong blade grind that you can easily reproduce and sharpen.
The sharpened sides terminate at some midpoint of the blade as opposed to taking up the entire blade to the spine. The result is a nice center edge that runs the length of the sharpened portion of the blade. This common knife blade grind allows both the top and bottom bevels to meet perfectly in the middle. Sabre Grind, Scandinavian, V Grind, or Centerline Grind
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