1. Hollow ground—A common grind where a convex hollow is removed from both sides of the edge. It produces a very sharp edge but being so thin the edge is more prone to rolling or damage than other grinds. It is unsuited to heavy chopping or cutting hard materials. Straight razors are hollow ground. This grind is used extensively in mass produced knives.
2. Flat ground—The blade tapers all the way from the spine to the edge from both sides. A lot of metal is removed from the blade and is thus more difficult to grind, one factor that limits its commercial use. It sacrifices edge durability in favor of more sharpness. The Finnish puukko is an example of a flat ground knife. A true, flat ground knife having only a single bevel is somewhat of a rarity.
3. Sabre ground—Similar to a flat ground blade except that the bevel starts at about the middle of the blade, not the spine. It produces a more lasting edge at the expense of some cutting ability and is typical of kitchen knives.
4. Chisel ground—As on a chisel, only one side is ground (often at an edge angle of about 20 – 30°) whilst the other remains flat all the way to the spine. As many Japanese culinary knives tend to be chisel ground they are often sharper than a typical double bevelled Western culinary knife. (A chisel grind has only a single edge angle. If a double bevel has the same edge angle as a chisel grind, it still has two edges and thus has twice the included angle.) Knives which are chisel ground come in left and right-handed varieties, depending upon which side is ground.
5. Double bevel or compound bevel—A back bevel, similar to a sabre or flat grind, is put on the blade behind the edge bevel (the bevel which is the foremost cutting surface). This back bevel keeps the section of blade behind the edge thinner which improves cutting ability. Being less acute at the edge than a single bevel, sharpness is sacrificed for resilience: such a grind is much less prone to chipping or rolling than a single bevel blade. In practice, double bevels are common in a variety of edge angles and back bevel angles.
6. Convex ground—Rather than tapering with straight lines to the edge, the taper is curved, though in the opposite manner to a hollow grind. Such a shape keeps a lot of metal behind the edge making for a stronger edge while still allowing a good degree of sharpness. This grind can be used on axes and is sometimes called an axe grind. As the angle of the taper is constantly changing this type of grind requires some degree of skill to reproduce on a flat stone. Convex blades usually need to be made from thicker stock than other blades.
It is possible to combine grinds or produce other variations. For example, some blades may be flat ground for much of the blade but be convex ground towards the edge.
2. Flat ground—The blade tapers all the way from the spine to the edge from both sides. A lot of metal is removed from the blade and is thus more difficult to grind, one factor that limits its commercial use. It sacrifices edge durability in favor of more sharpness. The Finnish puukko is an example of a flat ground knife. A true, flat ground knife having only a single bevel is somewhat of a rarity.
3. Sabre ground—Similar to a flat ground blade except that the bevel starts at about the middle of the blade, not the spine. It produces a more lasting edge at the expense of some cutting ability and is typical of kitchen knives.
4. Chisel ground—As on a chisel, only one side is ground (often at an edge angle of about 20 – 30°) whilst the other remains flat all the way to the spine. As many Japanese culinary knives tend to be chisel ground they are often sharper than a typical double bevelled Western culinary knife. (A chisel grind has only a single edge angle. If a double bevel has the same edge angle as a chisel grind, it still has two edges and thus has twice the included angle.) Knives which are chisel ground come in left and right-handed varieties, depending upon which side is ground.
5. Double bevel or compound bevel—A back bevel, similar to a sabre or flat grind, is put on the blade behind the edge bevel (the bevel which is the foremost cutting surface). This back bevel keeps the section of blade behind the edge thinner which improves cutting ability. Being less acute at the edge than a single bevel, sharpness is sacrificed for resilience: such a grind is much less prone to chipping or rolling than a single bevel blade. In practice, double bevels are common in a variety of edge angles and back bevel angles.
6. Convex ground—Rather than tapering with straight lines to the edge, the taper is curved, though in the opposite manner to a hollow grind. Such a shape keeps a lot of metal behind the edge making for a stronger edge while still allowing a good degree of sharpness. This grind can be used on axes and is sometimes called an axe grind. As the angle of the taper is constantly changing this type of grind requires some degree of skill to reproduce on a flat stone. Convex blades usually need to be made from thicker stock than other blades.
It is possible to combine grinds or produce other variations. For example, some blades may be flat ground for much of the blade but be convex ground towards the edge.
the shape of a blade (knife)
the shape and how sharp the blade is...
also used with cooking, chopping wood, etc.
the grind of a blade
the shape and how sharp the blade is...
also used with cooking, chopping wood, etc.
the grind of a blade
by crazy4food June 2, 2009
1. A tough or shitty situation or event.
2. To try hard or to get something undesirable done.
Derived from ice hockey, meaning to battle with opposing players along the boards or in the corners for the puck.
2. To try hard or to get something undesirable done.
Derived from ice hockey, meaning to battle with opposing players along the boards or in the corners for the puck.
by nux4thewin January 28, 2010
"I got grind like a cripple, balance weight thru tha hood, kids call me Mr. Sniffles"
-Clipse
(what do cripples have? Cains. Cain->'Caine, cocaine)
-Clipse
(what do cripples have? Cains. Cain->'Caine, cocaine)
by red popper February 18, 2004
-you know me always at the gym trying to get that sexy body. Grind grind grind!! 🔥
-damn my sister working so hard at school getting that grind grind grind!! 💯
-working night and day for that paycheck yes you go bitch GRIND GRIND GRIND!!🔥
-damn my sister working so hard at school getting that grind grind grind!! 💯
-working night and day for that paycheck yes you go bitch GRIND GRIND GRIND!!🔥
by sexymonster244 January 15, 2018
staying "on the grind" means to work hard, always be hustling, or otherwise engaged in money-making or woman-procuring activities.
people who were once poor and become wealthy might then become lazy and indolent and spend all day in champagne-filled jacuzzis whereas other newly-successful people might continue to work hard, thus "staying on the grind"
people who were once poor and become wealthy might then become lazy and indolent and spend all day in champagne-filled jacuzzis whereas other newly-successful people might continue to work hard, thus "staying on the grind"
there are many examples from 50 Cent's latest release, "the Massacre", but i'll offer up two:
excerpt from "God gave me style":
A O.G. told me God's favorites have a hard time
You out the hood, that's good now stay on the grind
Chorus from "Bitch get in my car":
I got no pickup lines
I stay on the grind
I tell the hoes all the time
Bitch get in my car (Bitch get in)
I got my 64, ridin' on Dayton spokes
And when I open that do'
Bitch get in my car
excerpt from "God gave me style":
A O.G. told me God's favorites have a hard time
You out the hood, that's good now stay on the grind
Chorus from "Bitch get in my car":
I got no pickup lines
I stay on the grind
I tell the hoes all the time
Bitch get in my car (Bitch get in)
I got my 64, ridin' on Dayton spokes
And when I open that do'
Bitch get in my car
by Jeff Urban (seriously, that's my real name) April 11, 2005
by tutie411 September 24, 2018