Grinding form of tools

Digging a groove on both sides of the knife surface is convenient for processing and design, so many factory knives on the market are ground like this. The biggest advantage is that a very thin blade will be formed after grinding, and the thinner the blade, the better the cutting ability. Its disadvantage is that the thinner the blade, the more fragile it is. It can cut hard objects or tissues, but it is not suitable for chopping when cooking food. Because the longitudinal section of the blade is nonlinear, it cannot be cut too deep. Slotting knives are not recommended for chopping meat because their blades are relatively fragile. Its biggest advantage is to increase the cutting ability of the blade, especially when the blade surface is not wide enough (German Puma Tool Factory calculates that if the back of the blade is 3.5mm thick, then the blade surface must be at least 20mm wide to have considerable cutting and chopping ability. If the knife is not wide enough, it must be hollowed out to make up. )。 Early shaving knives used concave grinding.

Chisel and grind:

Only one side of the knife surface is ground. There are four advantages: 1. Easy to process: Single-sided grinding only needs half of other grinding methods, and it doesn't need to be too precise, saving time, effort and money. 2. Easy to grind: Unless it is seriously damaged, you only need to grind one side, and the grinding technology does not need to be as superb as other grinding methods. 3. The blade is firm: it is only edged on one side, so the blade angle is large (about 30-45 degrees) and the blade body is thick. 4. Save materials: In the early hammer knife era, this grinding method does not need to cut off excess steel like other grinding methods, which can save steel consumption most. Taiwan Province aborigines' knives are chiseled and grinded. There are three disadvantages: 1 Inappropriate cutting: When you use a chisel mill and other double-sided sharpening tools to cut apples, you will find that double-sided sharpening can accurately cut apples in half, and chisel sharpening will go out with the grinding angle. 2. Penetration is too deep: the chisel grinding method causes too many inclined surfaces of the tip of the knife, which makes it form many obstacles during puncture. For example, you have never seen a dagger, dagger or puncture cone ground with a chisel! 3. Grinding error: the grinding method of the right-handed knife is (looking down from the back of the knife) that the left side of the knife surface is flat and the right side is ground? The left-handed knife is just the opposite. However, due to the differences in traditional tool surface display and tool usage habits between the East and the West, the grinding made by western tool factories is mostly left-handed (Westerners are used to showing the tool tip to the left and treating the left-handed tool surface as the front? Orientals will expose the tip of the knife to the right and regard the right blade as the front. When cutting outward at the blade, the cutting angle of the knife must be increased to be used smoothly. The United States has also discovered this problem. Although most knife factories still insist on [left-handed knives], for example, GTKnives changed the chisel grinding method to right-handed knives. Japanese chisels are all right-handed knives. Phil Hartsfield is a master of using chisels, and Emerson's CQC-6 is the first folding knife using chisels in the United States.

Plane grinding /VGrind:

A sharp and firm grinding method. From the back of the knife to the blade, there is a fairly solid back. Compared with the above two methods, this grinding method is more difficult, because a lot of steel needs to be ground off in the grinding process. The blade is very thin and sharp, which is suitable for all kinds of field knives and is an excellent grinding method. Because it is V-shaped in the longitudinal section of the knife, it is also called V-shaped grinding.

SaberGrind:

Similar to the plane grinding method, there are no grooves on both sides of the cutter face. The difference is that the plane grinding method is grinding from the back of the knife to the blade, and the cavalry grinding method is grinding from half. It also has excellent cutting and chopping ability. The early cavalry knives were polished in this way, so it was called cavalry grinding method.

Convex grinding:

It is also called MoranGrind, because BillMoran is the best western knife master who developed this grinding method. This grinding method is not like the above four grinding methods. Other grinding methods are to form an inclined plane or groove on both sides of the knife, while arc grinding method is to form a pair of convex arcs above the blade (it is also called clam blade in Japan because it looks like a clam). This grinding method is as firm as the flat grinding method and as sharp as the concave grinding method. This is a very difficult grinding method. The disadvantage is that if there is no flat belt grinder, it is difficult to grind the blade by itself if it is dull.