Contents
- 1 Types of knife bevelling:
- 2 Some consideration of the main chisels and their characteristics
- 3 No bevelling / No grinding
- 4 Sabre Grind (Sabre Grind, flat saber grind, V Grind)
- 5 Flat Grind or Flat Grind
- 6 Scandinavian Piano Bisello (Zero Saber grind, Scandinavian or Scandi grind)
- 7 Zero grind
- 8 Hollow grind or concave grind
- 9 Convex Grind, Hamamguri, Clamshell, Applesee, or Moran Grind
- 10 Chisel grind or single-bevel grind
- 11
- 12 Conclusions
Types of bevelling of knives.
After the shape of the knife (contouring) one of the parts that a maker is facing and that is a part that distinguishes the knife is the bevelling and the beveling radius.
The bevelling of the knife is also one of the most difficult parts of the knife to make especially to have a perfect symmetry of the knife.
The bevels (grind) are the transverse and uniform tapering performed along the plate of the blade that modifying it with shapes that we are going to see go to create by crossing the planes until they form the cutting edge (micro wire or simply wire) or as you will see on some types of blade directly the wire.
The types of bevelling especially when it is on both sides is an important challenge for makers because the goal is to make it perfectly symmetrical in all its parts, from the ricasso, to the shoulder, to the blade plate, up to the curvature of the tip, etc.
A blade enthusiast generally notices the depth, definition and regularity of the biselli as an indication of the good realization of the knife.
Again we will mention the most popular classic types, keeping in mind that today there are numerous variants and combinations.
Types of knife bevelling:
01 – Without Bisellatura – No Grind
02 – Full Flat Grind with secondary bevel
03 – Convex Grind
04 – Hollow Grind
05 – Full Hollow Grind
06 – Saber Grind or V(Flat) Ground or Taper Grind
07 – Zero Grind
08 – Chisel Grind
09 – Chisel With Back Bevel
10 – Hamaguri-ba or Chisel with Urasuki
11 – Asymmetrical Semi Convex
12 – Asymmetrical V (Flat)
13 – Zero Grind Saber – Scandi
14 – Chisel Grind
15 – Conpound (Double) Bevel
16 – Concave Hollow Grind
17 – Swedge
18 – Razor
19 – Grinde Centerline
20 – Traditional Japanese
Some consideration of the main chisels and their characteristics
No bevelling / No grinding
It is a non-bisellation used on aluminum knives from cheap training.
Today on some models of training knives is sketched a light fork to give more the semblance of a real knife but the fake thread must always remain very “often” because anyway it is aluminum of a metal bar that can still do damage.
Sabre Grind (Sabre Grind, flat saber grind, V Grind)
It is one of the most common types of bevelling on blades.
It is a blade with flat bevels that extend approximately from the central axis of the blade to the cutting edge.
This bisellation maintains a full thickness for an extended portion of the blade, giving it excellent robustness.
Flat Grind or Flat Grind 
Flat biselli bladethat extends from the back of the blade to the cutting edge.
They are characterized by the tapering of the blade from the dorsal part down to the wire.
With a “V” shape.
This configuration reduces the blade section by increasing penetration into materials during cutting operations and decreases the overall weight of the blade.
Scandinavian Piano Bisello (Zero Saber grind, Scandinavian or Scandi grind)
Similar to that Saber (Sabre grind) plan, with the difference that the planes of the Scandinavian bisello meet to form the wire directly.
Zero grind
Similar to the flat grind, with the difference that the planes of the bevel that start from the back meet to form the wire directly, so there is no microwire.
It’s not something I really like about a knife.
Hollow grind or concave grind
Hollow Grind or Concave Grind
Blade with biselli made with concave curvature radius.
Blades with concave bevel have a thin thread that continues upwards, and is produced on both sides of the blade.
The biselli can extend the entire width of the blade (full hollow grind) or only for a part of its width (as shown in the figure).
This type of blades are suitable for uses that require a higher cutting capacity (it is the blade configuration typical of freehand razors, for example).
Since the wire is relatively thin, there is very little drag when cutting, so the knife is sharper, but it will keep the wire for less time.
It has an aesthetic that embellishes the blade.
Semi-Hollow Grind
It is a middle ground between the concave bisello and the convex bisello, creating a balance between a very sharp wire and overall resistance.
Convex Grind, Hamamguri, Clamshell, Applesee, or Moran Grind
Blade with biselli made with convex warp radius that goes directly to form the wire.
It is a type of structure that gives considerable strength to the blade and also to the wire, and is suitable for heavy use of the instrument.
Chisel grind or single-bevel grind
In this configuration, the blade is chiseled only to one side.
Conclusions
Again it is essential to evaluate the use of the target knife or tool, although very often the choice is linked to the ability and taste of the maker.
Personally I believe that concave bielling is aesthetically more beautiful to see on knives of a certain aesthetic taste.
If you look for the robustness apart from the convex one that is in fact often used in the hatchets, that plain is a great bisellatura.
If you are a maker have fun trying them out and experimenting with them but I think the choice must always be related to the type of use for which your knife is built.
Good bisellation!
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Andrea
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