Tool knowledge - the form of grinding

Grinding form:

The form of the grinding and the angle of the edge directly affect the performance of a knife. Here are a few common forms and angles:

HollowGrind: A groove is cut out on both sides of the knives. Because of its easy processing and design, many factory knives on the market are the ones. The biggest advantage is that after grinding, a very thin blade is formed, and the thinner the cutting edge, the better the cutting ability. The disadvantage is that the thinner the blade, the more fragile it is. It can cut and cut hard objects or tissues, but it is not suitable for chopping when cooking food. Because the longitudinal section of the blade is non-linear, it cannot be cut too deeply. Grinding knives are not recommended for chopping operations because their edges are relatively fragile. Its biggest advantage is to increase the cutting ability of the cutting edge, especially when the blade surface is not wide enough (Glyman Puma knife factory calculates that if the knife back is 3.5mm thick, then the knife surface must be at least 20mm wide to have considerable cutting and cutting ability. If the knife is not wide enough, it should be compensated by Hollowground.). The early razor was a concave grinding.

Chisel Grind: Chisel Grind: only one side of the knife surface is ground. The advantages are four: 1. Easy to process: one side of grinding requires only half of the other grinding methods, and does not need to be too precise, so it saves time, labor and money. 2. Easy to grind: Unless serious damage is required, only one side can be ground, and the grinding technique does not have to be as high as other grinding methods. 3. The blade is strong: only one side is edged, so the blade angle is large (about 30-45 degrees), and the blade is thick. 4. Material saving: In the early era of hammering and knife making, this kind of grinding method does not need to remove excess steel like other grinding methods, which can save the most steel consumption. The knife of the Taiwanese aborigines is the chiseling method.

There are three disadvantages: 1. Unable to cut accurately: When you cut the apple with a chisel and other double-grinding knives, you will find that the double-sided grinding knife can accurately cut the apple into two halves, and the chisel The knife of the method will go out obliquely with the angle of the grinding. 2. It is too deep to puncture: The chisel method creates too many bevels on the tip of the blade, making it a lot of obstruction points on the puncture. For example, you have never seen a dagger, a dagger or a perforated cone that has been ground with a chisel! 3. Grinding surface error: The grinding method of the right hand knife is (looking down from the back of the knife). The left side of the knife surface is flat, and the right side is ground; the left hand knife is just the opposite. However, due to the differences in the traditional knife face display in the East and the West and the differences in the usage habits of the knife, most of the chisel grindings made by Western knife factories are left-handed knives (Westerners are used to showing the knife tip to the left, will be left The knives are regarded as the front side; the Orientals show the knives to the right and the right knives as the front.) The cutting of the knives must increase the angle of the knives to be smooth. The United States has recently discovered this problem, although most of the knives still insist on [left-handed knives], but GTKnives has changed its knives to right-hand knives. The Japanese-style chisel-grinding knives are all right-handed knives. Phill Hartsfield is the master of the use of chisels, while Emerson's CQC-6 is the first folding knife in the United States to use a chisel.

Flat grinding method (FlatGrind/VGrind): a grinding method that combines sharpness and firmness. From the back of the knife, it has been flattened to the blade, so it has a fairly strong blade back and blade. This type of grinding is a more difficult form to grind than the above two because many steels need to be worn away during the grinding process. The blade is very thin and sharp, suitable for all kinds of field knives, it is a very good grinding method. It is also called V-type grinding method because it is a V-shaped view from the longitudinal section of the knife.

Saber Grind: Similar to the plane grinding method, it is designed with no grooves on both sides of the blade. The difference is that the plane grinding method is to grind from the back of the knife to the cutting edge, while the cavalry grinding method starts grinding from half. It also has a very good cutting and cutting ability. The early cavalry knives were this form of grinding, so it was called the cavalry grinding method.

Convex Grind: Also known as MoranGrind, BillMoran is the best Western knife master to develop this grinding method. This type of grinding is not like the four grinding methods described above. In other kinds of grinding methods, a bevel or groove is formed on both sides of the knife, and the arc grinding method forms a convex arc on the blade edge (the Japanese is also called the blade) because of the long image. This type of grinding is as strong as a face grinding method, and the grinding is generally sharp. A grinding method that is very difficult to make. The downside is that if you don't have a Flat-BeltGrinder, it's hard to grind yourself when the blade is blunt.

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