convex grind? fallkniven s1

im hoping to avoid sounding like im asking another "what is the best ______"
kind of question but......

i dont know much about convex grinds, havnt used any knives with them and im wondering

1. why dont we see more?

2. are there any real world, objective comparisons to how a convex grind performs while slicing as opposed to chopping as opposed to whittling etc?

i ask because im sort of fawning over a fallkniven s1 and im curious about what i can expect from its convex grind.
has anyone had any experience with this knife?

In essence all edged tools have a "convex" edge. It's the nature of the beast.

Some knives have a flat ground blade while others have a hollow ground blade. Once you get to the edge you have to sharpen it in a convex manner or it don't get sharp.

Quote:

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In essence all edged tools have a "convex" edge. It's the nature of the beast.

---

you have a point i guess. but im talking about a knife grind specificaly known as "convex". or also called an "appleseed" grind or a "moran" grind.

like so
http://www.knivesandgear.com/images/grinds.gif

It really don't matter what you start out with. The first time you sharpen it you will change the edge profile.

Quote:

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Originally Posted by klkak

It really don't matter what you start out with. The first time you sharpen it you will change the edge profile.

---

ORD - that's the key IMO. How you sharpen it is how it will end up. If you want a convex grind edge, you need to learn and practice that. If you want a scandi - same applies.

Quote:

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Originally Posted by crashdive123

ORD - that's the key IMO. How you sharpen it is how it will end up. If you want a convex grind edge, you need to learn and practice that. If you want a scandi - same applies.

---

You are right. I think what I was trying to say is don't get hung up on the edge profile, you can change it.

I agree with you.

i see what you guys are saying.

but im curious about the grind itself and what advantages/disadvantages it may have.

my original questions where why isnt it seen more and if anyone here had experience with the s1 or with the convex grind in general.

edit: it being the grind not the s1 :)

I have never used the S1.

I would guess that because more steel is left with a convex edge, it would be stronger (only slightly probably) and more suited for chopping and tasks like that. It is generally the grind that newby makers learn first because you can slack belt it to shape which eliminates the marks you can get on the bevel if you dont hold even through the grind.

Those are both good reasons for a convex edge; especially the chopping issue. A convex edge has a continuously decreasing angle of bevel until it reaches parallel, reducing the friction of penetration as the blade follows through, giving more efficient penetration the more rigid the material being chopped.

is that to say it will be less efficient at slicing or whittling work?

Quote:

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Originally Posted by oneraindog

is that to say it will be less efficient at slicing or whittling work?

---

Not sure what type grinds are better at what type projects. I'm sure somebody does. I just make mine sharp enough to do what I want - honestly, I'm not even positive what type edge I putting on something while I'm doing it. I'll probably learn someday, but for now sharp enough works for me.

Quote:

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Originally Posted by oneraindog

is that to say it will be less efficient at slicing or whittling work?

---

I have never tested one grind against another for slicing. My guess is that if it is sharp, it will slice. As for as whittling, a convex grind would not be my first choice. I would rather a hollow ground blade for that.

axes preform noticeably better with a convex edge. for knives it works and is more durable but not as good for slicing. by boyfriend usually sharpens our blades (im not as good at it) and he always sharpens the axes with a convex edge and knives with a grind edge. he use to convex the knives to and they worked that way but did slice better and seemed sharper when he changed it, and one axe came with a grind edge and even though it was sharp it really sucked to work with till he convexed it. it chopped much deeper convexed.

Ok, so I did a quick..highly scientific:whistling: test this morning. I dug out ol' #1..the first knife I ever made. It has a convex edge, is made from 1075, and looks like a$$. I also pulled out the last one to come off the bench. It is 1095 and hollow ground. (looks like a much nicer a$$) So, the test went like this..I took some printer paper and made a dozen slices as close to each other as I could. The hollow ground put them clean and close everytime but the convex tore the paper away more than it did slice. Owl girl is dead on..convex is not as good for slicing.

Knapped flint knives are generally much sharper than steel knives. I'm not even sure you can classify the edge on flint. If you could, it's probably closer to "hollow ground" I would think.

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