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drøn
Knife nerds, I'm making a paring knife and am undecided on the grind. It's going to have wooden scales, with no bolster. My first thought is to do a symmetrical grind with a small compound bevel, but then i'm unsure where I'd put the plunge line. My colleague suggests he does chisel grind for all his kitchen knives, but for some reason that just doesn't appeal, although I've never used one, except on a super heavy knife that is only really useful for getting through bones.