The grind of an edge refers to the angle and curvature of that blade's cross section. Some specific terms denoting edge curvature include axe grind (convex) for use against hard surfaces, saber grind (slightly convex) to cut moderately hard objects, flat grind for intermediate properties, and hollow grind (concave), for use on soft materials. A special case is the chisel grind, in which one of the blade's surfaces is flat from edge to spine.
When speaking of Japanese edged weapons, the term niku (meat) refers to the grind of the blade: an edge with more niku is more convex and/or steep and therefore tougher, though it seems less sharp. Katana tend to have much more niku than wakizashi.
Decisions about the grind of a blade are based on what it will be used for, since a tradeoff exists between a blade's ability to take an edge (enhanced for more shallow or concave grinds) and its ability to keep an edge (enhanced in steeper or more convex grinds).
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