plainedged

Plainedged is a term used to describe a blade edge that is uniformly flat along its length, produced by a single straight bevel and lacking serrations, hollow grinding, or additional bevels. The edge presents a planar cutting surface intended to produce clean, consistent slices with smooth materials. The term is a compound of plain and edged and is used primarily in discussions of blade geometry rather than as a formal designation.

Origin and usage: The coinage appears in the early 21st century among knife makers and metalworking communities, where it serves as a simple descriptor for non-serrated, non-hollowed edges. It is considered informal and remains most common in hobbyist and craft discourse rather than official cataloging.

Applications and examples: In kitchen knives, plain-edged blades are preferred for meat and vegetables where flat contact with the food improves control and results. In woodworking and metalworking, plainedged blades can provide true surfaces when cutting soft materials or when a smooth, continuous cut is desirable; some historical swords also feature plain edges that prioritize durability over specialized cutting actions.

Characteristics and care: A plainedged edge typically requires regular sharpening to maintain a true flat bevel, and honing should be performed with a consistent edge angle. It can resist deformation under normal use but may be less effective than serrated edges for tearing tasks or cutting through fibrous materials.

Status and reception: The term remains informal and not universally standardized; it is mainly encountered in practical blade discussions and design critique. Related concepts include plain edge, straight edge, and other blade geometries.