Flat V grind - This edge would look like an arrow that doesn't stick out at the edges if viewed from the tip. It's a very common edge shape, but it requires a lot of honing to maintain its optimal edge. Most Paper Cutting Knife produced today use the flat V grind.

Hollow grind - On this edge, the steel of the knife starts at the edge and curves outward (think a V with its sides being pushed inward). The result is a very fine, sharp blade. But when it dulls, it dulls quickly and almost completely. Though a steel or stone can sharpen a hollow ground edge, it's best to strop it regularly (like you would a straight razor).

Many chef knives are incorrectly labeled "hollow grind" knives because they have dimples along the edge. These dimples are little "hollows" near the edge of the blade meant to reduce cutting resistance. Many of these edges are actually flat V grinds

Convex grind - The convex grind is very difficult and is therefore not seen very often. The angles of the edge moving up into the flat of the blade aren't flat but curved outwards. I've only ever seen these edges of very thick, heavy blades like cleavers.

Chisel grind - So named after the shape of a chisel tip, this is a far less common edge where one side of the edge is angled and the other is flat (or continuous with the flat of the knife) with only a very slight angle. This grind is most commonly seen in Japanese knives as it gives a very fine, flat cut.

Different chefs have different preferences when it comes to edges. There are also considerations like maintenance and the construction of the rest of the knife. A superior steel will let a more fragile edge stay sharper for longer, or a softer steel will take a wicked edge easily, but lose it again just as quickly. The choice is yours in the end.

If you want to keep your kitchen knives sharp all the time - not just for a few months after they've been sharpened - you must buy a hone (or steel) and learn how to use it. There is no other way.

There are two main types of sharpeners which you can pick for your kitchen. The most basic ones are the stone sharpeners which are inexpensive and effective if you know how to use them correctly. Many of the professional chefs use these types of sharpeners for their knives since they know exactly how to use them. But if you find these manual sharpeners difficult to handle, you can go for an electric sharpener mechanism.

The electric sharpeners are easier to handle as compared to the stone ones but they are a little costlier. There are many sub-categories of electric sharpeners available in the market. You need to pick the one which best suits your purpose, the size of your knives and the level of your venture. For household use, you can pick a simple electric sharpener while for the restaurants and cafes you need to pick a more sophisticated and powerful one.

No matter which sharpener you choose, make sure to carefully go through the safety instructions provided with the device. Even while using an electric knife sharpener, you should remain careful. While choosing a sharpener you need to closely analyze the grit of the sharpener. If you need to sharpen your knives quite often, opt for a sharpener with finer grit and alternatively if you rarely sharpen your knives, opt for a sharpener with rougher grit so that it can easily slash-off more metal from your knife's edges to provide the appropriate sharpness.

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