Knives Illustrated - - Front Page -

thin-bladed kitchen knife, it may snap in two the first time it is used to pry open a crate of ammo.

How the blade is thinned to pro­duce the cut­ting edge de­ter­mines the best uses for the knife, which is why the blade grind is so im­por­tant. The flat grind, a blade with a sym­met­ri­cal V-bevel that ta­pers from the spine to the edge, is good for food prepa­ra­tion and wood­work. The saber grind, with the bevel start­ing half­way through the width of the blade, ex­cels in chop­ping. For added strength to the flat grind, a Scan­di­na­vian grind be­gins its bevel very low

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