Knife Blade Edges

Knife Blade Edges

The edge of a blade makes all the difference in how a knife handles and cuts. The right edge for the right job. Here is a list of different edge types and a few blade differences, too.

Clip Point

A clip point blade has a concave or straight cut-out at the tip (The "clip"). This brings the blade point lower for extra control and enhances the sharpness of the tip. You will often find a false edge with the clip point. These types of blades also often have an abundant belly for better slicing capabilities.

Dagger / Double Edge

A double edge blade is sharpened on both sides ending with the point aligned with the spine, in the middle of the blade.

Drop Point

The drop-point blade has lowered tip via a convex arc. This lowers the point for extra control and also leaves the strength. This type of blade also has a good-sized belly for better slicing.

Excell Edge

Technology uses ceramic Titanium Nitride coating to boost the edge hardness. The TiNi comes in a variety of colors.

Fusion Edge

The latest hard edge technology is where the blade is fused with tungsten carbide, a material four times harder than the hardest stainless steel allowing the edge to stay sharper 11,000 times longer than a traditional plain edged knife.

Granton Edge

Granton edges have semi-circular scallops ground into the edge that alternate on either side of the knife and extend from the edge to the middle of the blade. The design of scallop-sided blades is an attempt to ease the cutting and separation of meats, cheese, and vegetables. They are maintained just like regular edges.

Hollow Edge Blade

A hollow edge blade is a knife blade with a series of evenly spaced vertical indentations close to the cutting edge. These indentations confer several advantages to a hollow edge blade, making the blade very popular in busy kitchens. Many knives designed for sushi, such as santoku knives, are hollow edge blades. This type of knife blade should not be confused with a hollow ground blade.

Hook Blade

The edge of a hook blade curves in a concave manner.

Plain Edge

The plain edge is as it says and should have an angle of around 24 – 30 degrees. It will often require re-sharpening to maintain its fine edge.

Santuko Blade

Santuko is a Japanese Chef’s knife. The spine curves downward to meet the edge and the belly curves slightly.

Scalloped Edge

This edge uses the same peaks and troughs principle as the LASER serrated knives where the peaks provide the initial cut and protect the sharp troughs. This type of edge is most commonly found on bread knives.

Scimitar

This is a curved blade with the edge on the convex side.

Serrated Edge

Serrated blade knives have a wavy, scalloped or saw-like blade. Serrations make knives ideal for cutting things that are hard on the outside and soft on the inside (such as bread or tomatoes) that might otherwise be ruined by a slightly dull knife with a plain, flat-ground edge. They are also particularly good on fibrous foods like celery or cabbage. Serrated knives cut much better than plain edge blade knives when dull, so they may go longer without sharpening (some serrated blades are claimed never to need sharpening.) However, they require specialized equipment and a different technique in order to re-sharpen them.

Sheepsfoot

The spine of this blade curves downward to meet the edge. This leaves virtually no point. This type of blade typically has little or virtually no belly and is used mainly for slicing applications.

Spear Point

The point of this blade is exactly in the center of the blade and both edges are sharpened. The point drops all the way down the center of the blade.

Tanto

The point to this style blade is in line with the spine of the blade. This leaves the point thick and strong. There are quite a few different variations of how tanto blades are designed. The way the front edge meets the bottom edge, whether at an obtuse angle or a curve is one difference. You will also find differences in the point being clipped or not and whether there is a chisel grind.

Trailing Point

The trailing point blade’s point is higher than the spine. This is typically engineered with an extended belly for slicing, with the point up and out of the way.