开刃（Edge）.docVIP

开刃（Edge） Edge Grinding form: The form and the angle of the direct effect of grinding sharpening a knife performance, the following will form a common number and angle are introduced: Concave grinding (Hollow Grind): each side of the knife face is dug with a groove, because it is easy to process and design, so many factory knives on the market are this kind of grinding method. The main advantage is that after grinding, a very thin blade is formed, and the thinner the cutting edge, the better the cutting power. Its disadvantages are: the thinner the blade, the weaker. It can be cut, cut a hard object or structure, but it is not suitable for the chopping action in food, because the longitudinal blade is nonlinear, so it can not cut too deep. Concave knives are not recommended for chopping, because their blades are relatively fragile. Its biggest advantage is to increase the ability of cutting edge, especially in the face when insufficient broad (German Puma knife factory if the calculated 3.5mm thickness, then the knife surface must have at least 20mm wide to a cutting cutting ability. If the knife is not wide enough, it will be compensated by Hollow ground. Early is a concave grinding razor. Chisel Grind: knife face only one side grinding. There are four advantages: 1., easy to process: one side grinding, it only needs other grinding methods half processing, and not too precise, so save time, save labor and save money. 2. easy to grind: unless severe damage, it is only necessary to grind one side, and grinding techniques do not have to be as superb as other grinding methods. 3.: only single edged blade strong, so the angle of the blade is large (about 30 - 45 degrees), blade thickness. 4. save material: in the early age the hammer chipped knife, grinding without like other grinding way to cut excess steel, can save up the cost of steel. The aboriginal knives in Taiwan are chiseled and sharpened. There are three drawbacks: cutting 1. cannot be accurate: take the chisel