As important as quality materials and proper heat treatment are, proper edge geometry is crucial to the manufacture of professional quality cutlery. Precision grinding creates the proper edge profile for the task at hand with accuracy and consistency.
The roll grind as employed in heavy cook’s knives, cleavers, butcher knives, etc. where unusual support and bulk is required behind the cutting edge.
The panel grind has a long, even grind with a rolled edge. Perfect for slicers because of blade thickness behind the cutting edge. Standard for Dexter knives of this type.
The hollow grind edge is a long, wide concave grind with a rolled edge. Great edge for thin, easy slicing.
Scalloped edges feature many curved edges protected by sharp points that help to break through tough skins or hard crusts. As these points break through, the curved edges slice the soft interior without damaging it.
Duo-edges feature alternating Kullens, or hollow ground ovals, that allow air and juices to enter the cut to reduce friction and make slicing easier.
The Tiger edge is a form of scalloped edge and is designed for the aggressive cutting of frozen foods. It is also very popular in the fishing industry for cutting of bait fish and cutting through cartilage.
Straight or plain edges are designed to cut without tearing or shredding