Carter Cutlery - Murray Carter on Convex Edges

17th Generation Yoshimoto Bladesmith/ABS Master Bladesmith Murray Carter discusses convex edges.

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[ArtistBlade1972]

What is your take on the scandinavian grind? Obviously if sharpened by hand it would become slightly convex as well. What do you feel is the best grind for an all purpose utility type knife?

[CarterCutlery]

@ArtistBlade1972 Best is very subjective and each grind certainly has their place in the world. One of the biggest issues is that most knives produced today are overbuilt and they don't allow you to maintain proper edge geometry, or create an edge that will work with a multitude of tasks. All of Murray's knives are designed for cutting with 5 specific criteria: blade geometry, ease of maintenance, durability, sharpness, and edge holding ability.

[Retrogrooot]

I love ur beard

[red0ubtable]

So your knives are hollow ground with a micro-convex edge. Correct?

[sabelch]

@Quoiyaien I think he means raise the angle. As you grind away at the new angle you'll hit thicker steel.

[Quoiyaien]

Theres one thing I am a bit confused.. are you referring to the edge angle when you say beef it up? because obviously you cant rethicken a blade... Thanks!

[MrTefached]

@FUBAR956 Try sharpening the actual grind itself. And if you're gonna chunk it just ship it to me instead.

[1840218403]

you should make scandinavian grind knife

[captainbobo907]

very helpful you should put the full video of the advanced blade sharpening on youtube but very helpful i have sharpend my gerber icon to razor sharp nd im only thirteen you are really helpful

[FUBAR956]

Any tips on sharpening a Ka-Bar? Mine has me about ready to chunk it!

[nben2012]

i think knives should have blended convex edges because if you are cutting paper as a test, there will be less drag, therefore a smoother cut.

i think hollow-to-the-point knives sharpened on those big stone wheels are not as strong as convex knives and will lose their edge quicker, not to say it is bad, but you will need to sharpen it much more often.

i think single bevel knives are easier to keep a consistent angle on.