When it comes to knives, we tend to focus on the steel, the handle, or the overall shape. But one of the most important—and often overlooked—features of a knife is its blade grind. This is the way the steel is shaped to form the cutting edge, and it plays a big role in how a knife cuts, how durable the edge is, and how easy it is to sharpen.
There’s no one-size-fits-all grind. The “best” grind really depends on what the knife is meant to do—whether it’s slicing tomatoes, splitting wood, skinning game, or opening boxes. So let’s take a closer look at the most common blade grinds, what they’re good for, and why they matter.
What Is a Blade Grind, Anyway?
The grind is the cross-sectional shape of the blade—basically, how the blade tapers from its thickest point (the spine) down to the cutting edge. Some grinds are thin and precise for slicing, while others are thick and robust for heavy-duty tasks.
Grinds also affect how a knife feels in use: how it slices, how it bites into materials, and how it holds an edge over time.
Common Types of Knife Grinds
Flat Grind
One of the most versatile and commonly used grinds. A full flat grind tapers evenly from the spine all the way to the edge. It’s great for slicing because it offers minimal resistance.
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Pros: Good all-purpose grind; easy to sharpen; slices well
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Cons: Not as durable for heavy-duty tasks
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Best for: Kitchen knives, EDC, bushcraft
Hollow Grind
A hollow grind creates a concave shape, often made using a wheel. The result is a very thin, razor-sharp edge that excels at fine cutting tasks.
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Pros: Extremely sharp; excellent for slicing
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Cons: Can be fragile and wears down faster
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Best for: Razors, skinning knives, light EDC
Convex Grind
This grind curves outward toward the edge, like the side of a barrel. It’s a strong, durable grind that balances cutting ability with edge retention.
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Pros: Tough, with excellent edge strength
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Cons: More difficult to sharpen; requires strops or specialized tools
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Best for: Axes, survival knives, heavy outdoor use
Scandi Grind
Also called a “zero grind,” the Scandi features a single bevel that runs from the edge to about halfway up the blade. It’s easy to sharpen and great for woodworking.
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Pros: Simple to maintain; bites into wood easily
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Cons: Not ideal for food prep or fine slicing
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Best for: Bushcraft, carving, outdoor knives
Chisel Grind
Just like a woodworking chisel, this grind has one flat side and one beveled side. It’s easy to sharpen and often used in tactical or utility knives.
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Pros: Very sharp; easy to sharpen in the field
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Cons: Cuts can veer to one side; less balanced feel
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Best for: Tactical knives, utility tools, some chef knives
Sabre Grind (High Flat Grind)
A Sabre grind starts partway down the blade rather than all the way from the spine, creating a steeper, stronger edge. It offers a middle ground between slicing and durability.
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Pros: Stronger edge than a full flat grind
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Cons: Slightly more resistance when cutting
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Best for: Survival knives, fixed blades, multipurpose tools
Compound/Double Bevel Grind
This is a grind with more than one bevel—typically a primary bevel and a secondary “micro bevel” near the edge. It adds strength without sacrificing sharpness.
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Pros: Strong edge; customizable feel
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Cons: Slightly more complex to sharpen
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Best for: Everyday carry, kitchen knives, general utility
Tanto Grind
Not exactly a grind type but worth mentioning for its unique shape. A tanto blade typically has two straight edges with a sharp angle where they meet. It’s strong at the tip, making it ideal for piercing.
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Pros: Strong point; good for tactical applications
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Cons: Harder to sharpen at the transition
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Best for: Tactical, combat, self-defense knives
Choosing the Right Grind for Your Needs
So, how do you pick the right grind? Start by thinking about what you’ll actually be using the knife for:
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Slicing food or meat? Go with a flat or hollow grind.
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Carving wood or bushcraft tasks? Scandi or convex will give you strength and control.
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Survival or tactical use? Sabre, convex, or chisel grinds hold up to abuse.
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Everyday use and general versatility? A flat or compound grind offers great balance.
Sharpening style also matters. If you prefer a quick touch-up with a stone or field sharpener, a flat or Scandi grind is easy to maintain. Convex grinds, while durable, take more technique to restore properly.
Final Thoughts
Blade grinds aren’t just about looks—they’re about performance. Whether you’re slicing, chopping, piercing, or carving, the grind affects how your knife feels and functions. Once you understand the strengths and weaknesses of each grind, choosing the right one becomes much easier—and your knife will serve you better for it.