{"id":20132,"date":"2026-06-17T17:36:34","date_gmt":"2026-06-17T09:36:34","guid":{"rendered":"https:\/\/leeknives.com\/?p=20132"},"modified":"2026-06-17T17:42:21","modified_gmt":"2026-06-17T09:42:21","slug":"knife-edge-types","status":"publish","type":"post","link":"https:\/\/leeknives.com\/de\/knife-edge-types\/","title":{"rendered":"Knife Edge Types: Plain, Serrated, Scalloped & Combo Guide"},"content":{"rendered":"

Der knife edge<\/strong> is the part of the blade that does the cutting. Whether you call it a plain edge<\/strong>, serrated edge<\/strong>, scalloped edge<\/strong>, oder combo edge<\/strong>, the edge type determines how the blade bites, slices, and holds sharpness. <\/p>\n\n\n\n

F\u00fcr B2B buyers<\/strong> Und knife retailers<\/strong>, choosing the right edge type is a product-line decision that affects manufacturing cost, sharpening service demand, and end-user satisfaction.<\/p>\n\n\n\n

In this guide, we compare the four main knife edge types<\/strong>, explain when each one performs best, and show how to specify edge geometry for OEM and private-label knife lines<\/strong>.<\/p>\n\n\n\n

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Quick Note<\/strong>: The edge is only one part of knife anatomy. For a full breakdown of blade, tang, handle, and construction, see our complete knife anatomy guide<\/a>.<\/p>\n<\/blockquote>\n\n\n\n

What Are the Main Knife Edge Types?<\/h2>\n\n\n\n

There are four primary knife edge types<\/strong> used on production knives today. Each one changes the cutting action, maintenance requirements, and ideal user.<\/p>\n\n\n\n

Kantentyp<\/th>Also Called<\/th>Schneidwirkung<\/th>Am besten f\u00fcr<\/th>Sch\u00e4rfung<\/th><\/tr><\/thead>
Plain Edge<\/strong><\/td>Fine edge, straight edge<\/td>Push cuts and clean slices<\/td>EDC, kitchen, precision work<\/td>Easy with Schleifsteine<\/a> or rods<\/td><\/tr>
Wellenschliff<\/strong><\/td>Saw edge, tooth edge<\/td>Sawing and tearing motion<\/td>Bread, rope, seatbelts, fibrous material<\/td>Needs tapered rod or specialized tool<\/td><\/tr>
Combo Edge<\/strong><\/td>Partially serrated, half-serrated<\/td>Mixed push + saw action<\/td>Users who want one knife for everything<\/td>More complex; two techniques needed<\/td><\/tr>
Scalloped Edge<\/strong><\/td>Wavy edge, rounded serration<\/td>Gentle sawing<\/td>Soft foods, tomatoes, cakes<\/td>Moderate; easier than pointed serrations<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Your choice between these edge types depends on what your customers actually cut. <\/p>\n\n\n\n

A plain edge<\/strong> is the default for most knives because it is versatile and easy to maintain. A serrated edge<\/strong> is a specialized feature that commands a loyal following in rescue, outdoor, and kitchen bread-knife markets. A scalloped edge<\/strong> offers a gentler sawing option for soft foods, while a combo edge<\/strong> tries to deliver both plain and serrated cutting in one blade.<\/p>\n\n\n\n

Read our guide to Messerklingenformen<\/a> to see how edge type pairs with Abwurfpunkt<\/a>, tanto<\/a>, and sheepsfoot profiles.<\/p>\n\n\n\n

What Is a Plain Edge (Fine Edge)?<\/h2>\n\n\n\n
\"What<\/a><\/figure>\n\n\n\n

A plain edge<\/strong> is a single, continuous sharpened bevel with no teeth or interruptions. It is the most common edge type on chef’s knives, EDC folders, hunting knives, and tactical blades because it offers the most control.<\/p>\n\n\n\n

Eigenschaften<\/h3>\n\n\n\n