The Grind

Lots of folks ask me what my grind is like, or (based on pictures) they assume that I grind flat sided blades. Every once in awhile I post a picture to illustrate just how they are actually ground.

A thin bottom half for ease of cut and a mid point bulge for release is what I aim for. I also taper the spine, but ONLYenough to keep it out of the way of the cut because I hate thin bendy spined knives so I don't make those.

I know that food release on my knives is decent. My own testing and feedback from so many customers and users has proven this to me. Is it the be all end all of food release? No of course not. Grinding knives is a balancing act, finding the sweet spot is the goal and the goal line is always moving.

So anyway, here's the grind on my knives....
*Note - this is just an initial rough grind to show clearly how my knives are worked. This is not the actual final finish.