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The type of blade with a straight "V" cut ground into the steel edge. Varying in depth, the Flat Ground Blade can be made with only as very slight "V" cut or a longer cut that tapers slightly from higher up on the blade and extends downward toward the cutting edge.

The blade of a knife that decreases in size from the handle to the tip and from the top or spine of the knife to the bottom or cutting edge of the blade.

The opposite of a hollow-ground blade, this type of knife blade rounds outward instead of inward such as a hollow grind.

With a ground edge that looks like the blade of a chisel and thus the origin of its name, this type of blade has a grind that is made on only one side of the blade.

A knife blade with concave beveled edges created by starting midway or lower from the top of the blade and grinding or tapering each side of the blade thinner toward the bottom or cutting edge by grinding a inward curvature.

A term used to describe a knife blade which most often contains evenly spaced vertical indentations or "hollows" that have been ground out of the thickness of the steel blade.

A kitchen tool designed to remove cleanly file or hone the cutting edges on the steel blades of knives and other utensils with cutting edges.

A finishing tool that is used sharpen (hone) the steel blades of knives and cutting utensils such as scissors or garden utensils.