A flat ground blade is a knife with an even sharpening from spine to edge, sometimes with no bevels. They are easy to sharpen but can break off during the process. They are good for cutting and crushing ingredients and come in different shapes. It’s important to choose a high-quality metal for durability.
A flat ground blade is a knife blade that is sharpened evenly from the spine to the edge. To be considered a true flat-edge blade, the knife must have no bevels at all. There are also some variations that mix different types of grind, such as a knife that is only flat on one side. Many kitchen knives have a flat surface and knives can be very useful and sturdy for some applications. Knives for other applications may also be flat-faced, and this is usually clearly marked.
The “grind” of a blade refers to the way it is finished for sharpening and eventual sale. Typically, a knife is sharpened only once, as the grinding process removes a large amount of metal. The knife will need to be re-sharpened periodically, and if particularly abused, it may need to be re-sharpened. Resharpening is only successful once or twice, as it wears out large portions of the blade.
When a flat blade is made, the knife is sharpened all the way from the spine, the blunt edge that usually holds the majority of metal in a blade, to the edge, which is designed for cutting. Typically, a flat ground blade is V-shaped in cross section, reflecting a grind that tapers towards the edge so that it is a more effective cutting tool. This tapered shape is sometimes replaced with a slightly curved shape, depending on the manufacturer.
Since a flat ground blade is not dull or shaped, it is very easy to sharpen. However, pieces of the edge can break off during the sharpening process, especially if the knife is old. The older a knife is, the thinner it becomes. The brittle metal may not be up to strenuous cutting jobs and certainly won’t hold up to vigorous sharpening. Because flat ground blades have a fine grind to begin with, they tend to fail more quickly than other blades.
Sometimes, a knife can be flat on one side and dull on the other, in an effort to take advantage of both possible worlds. Such knives can be sturdier, although they are difficult to sharpen properly. Either way, a flat, sharp blade is fine for cutting, dicing, and crushing ingredients, especially when kept clean and sharp. When selecting a flat ground blade, try to find one that feels good in your hand and look for a high quality metal that will last through years of use.
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