Care should be taken to avoid confusing the grind of the blade as describing its cross-section and the angle that is ground onto the edge to form a cutting edge. It is very rare to have a knife with a single ground angle forming both the profile and the cutting edge (the exception being perhaps straight razors). For example, the famous Buck 110 folding hunting knife is described as having a "hollow grind" - meaning the faces of the blade are ground into a concave – but the blade also contains a second, less acute, conventional bevel that makes up the cutting edge. A classic Opinel folding knife has a "flat grind" blade, meaning that the faces of the blade are flat, without convexity or concavity, tapering towards the cutting edge: but the actual cutting edge is again formed of another, less acute bevel ground on the narrow edge. A classic Morakniv has a saber or "Scandi" grind, with flat, perpendicular sides on the body, with a secondary bevel formed below to create a tapered edge, but again, the actual cutting edge comprises a third, less-acute bevel. Thus the "grind" of the blade most often refers to the overall cross-section of the blade and should not be confused with the actual style of cutting edge put in the blade, even though this cutting edge is created by grinding as well. If the cutting edge was included in the description of the "grind", the vast majority of blades would have to be described as "compound angle grind". And of course one can purchase an unsharped blade in any style grind you desire, and there is rarely need to grind the entire surface of the blade to create a cutting edge.