Kind of grind for cutting competition knife

[Alain M-D]

I want to make a chopper for a cutting competition of my region
(rope, paper, 2x4, cans, etc.) and I wonder about the best kind
of grind to choose.


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A- Hollow grind with convex edge
B- Hollow grind up to 3/4 of the blade and convex edge for the last 1/4

C- Chisel Grind with V edge

D- Full V (flat) grind with no secondary bevel

E- Full V (flat) grind with a V edge
F- Full V (flat) grind with a convex edge
G- Flat grind at 2/3 of the blade with a convex edge
H- V (flat) grind up to 2/3 of the blade and convex edge for the last 1/3

I- Full convex grind
J- Full convex grind with the back less thick than the middle of the blade
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I want something tough and solid (for 2x4 chooping without chipping) but
very sharp too (for paper sheet and rope cutting) What would be your choice?
(I think to something like F, H, I or J)

And according to you, is it better to have a thiner blade (5/32 or 3/16) or
more thick (1/4) ? The more thick is it, more chopping power you have, but
thick blade slice less well? What is the good compromise?

Thanks !

Alain M-D

[neetones]

I don't know enough to give you my opinion, but that's a really nice diagram. Probably the best arrangement of blade profiles I've ever seen.

[AUBE]

personally i prefer I or F. most my knives are style F (but with the spine rounded)because for me its easier to get a consistent flat grind compared to a slight convex. for using i prefer style I ... not to those proportions..more like those curves on half that thickness. for thickness i use 3/16" for a good general use knife. 1/4 has the mass to get good force but is too heavy to accelerate fast. 1/8 is light enough to get it moving fast but a bit light for chopping. of course theres many factors in all this, profile, blade width, edge thickness, steel type, steel hardness,etc etc.
ask 10 makers you will probably get 10 different responses to the ideal compromise.

-Jason Aube

[Fox Creek]

Yup, Style F, best of all worlds in my experience. spine thickness is proportional to width. a 1/4" thich spine needs to be about 1-1/2 inches wide. 3/8" would be about right at 1-3/4" wide. A 3/8" spine would need to be about 2-1/8-1/4" wide and with a good belly would be an extremely poweful slasher/slicer. I tend to view slicing as the test of a knife. cardboard, ham. leather.

[beast]

hi alain
the blade i made for the neka cutting competition was a cross between f & h. where in quebec is the cutting competition

david

[Alain M-D]

Thank everybody for your opinion,
I will post an pict of the result!

Beast, I sent you a private message !

Alain M-D