Types Of Kershaw Folding Knife Blade Grinds And Their Benefits

Grinding the blades on a folding knife is an important step. It gives you the ability to create different blade shapes and thin, sharp, spine-upset configurations.

Most grinds are flat-edged, but there are several types that have some degree of curve. These curved grinds are popular due to their slight thickness and ease of use.

The benefit here is twofold: You get more options in terms of pocket knives and stonewares to purchase!

Grinds can be easy or hard, serrated or non-serrated, straight or curved. The only difference is which side of the blade the grit goes on and which mode it comes in.

Partial flat grind

Partial flat grind knives have one or more of the blade sides configured as a partial flat grind. This configuration allows for more blade surface area and increased power in one setting.

Partial flat grinds are an excellent way to dose some power into your knife! When combined with a thin, sharp, full length blade, this unique configuration provides quite the intimidating sound as you open the knife.

Partial flat grinds are typically implemented in smaller, thinner knives that need more strength in the blade alone to be effective.

Hollow grind

A hollow grind has a thinner blade profile at the bottom, measured at the word BENCH. A thick bladeprofile at the top, measured at a sharp angle. This is the pancake grill style blade.

The thin blade profile can either increase or decrease the thickness of the cut. When looking for a folding knife, we must consider whether we need a fine, thin knife, or one with more thickness to it.

We also need a knife with easy to access features such as a pocket clip or push-button release. These features must be functional and safe!

If you are looking for an outdoor-oriented knife, then a grind that has some depth to it would be best.

Shinogi blade grind

What is Shinogi?

Kershaw knives have a special grind called shinogi that allows you to distinguish each knife in your collection by its unique look.

Shinogi is the term for the unique angle at which the blade is hollowed out. The word shin means edge and Gi®n® paré meaning complete cut. Gi®n®es are traditionally double-edged, but modern blade designers create thin-edged blades with shinogi as an option.

The process of creating shinogi comes in two parts. The first is to powderize the blade by passing a hard substance such as gold or aluminum oxide over it. The second is to engrave or mark the edge with a die to create the complete cut.

The result is a uniquely shaped, thin-edged blade that can be round oroval.

Chisel grind

A chisel grind has more diamond shaped grooves or channels in the blade. These grooves increase the strength of the blade and make it more versatile.

When looking at blades with diamond shaped channels, these must be present throughout the entire length of the blade. These channels must be large enough to hold their shape while being cut, and must be small enough to fold into a knife when closed.

The small size of the channels makes this type of knife very portable as it does not have to be carried around with you. This is good if you do not want to carry a large wallet-sized knife, but want a smaller one that can still perform some tasks.


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