grind

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To reduce hard foods such as nuts and coffee beans to small particles using a food mill or grinder.

To reduce food to small particles. Coffee beans can be ground in a coffee grinder, while meats such as beef must be run through a meat grinder. A food processor fitted with a metal blade can also grind some foods. Food can be ground to various degrees-fine, medium and coarse.

verb

1. To break up into tiny particles: bray, crush, granulate, mill, powder, pulverize, triturate. See help/harm/harmless.
2. To rub together noisily: crunch, gnash. See sounds/pleasant sounds/unpleasant sounds/neutral sounds or silence.
3. To do tedious, laborious, and sometimes menial work: drudge, grub, plod, slave, slog. See work/play.
4. To study or work hard, especially when pressed for time: Informal bone (up), cram. Idioms: burn the midnight oil. See work/play.
5. To treat arbitrarily or cruelly: trample, tyrannize. See over/under.

noun

1. A habitual, laborious, often tiresome course of action: routine, rut¹, treadmill. Slang groove. See usual/unusual.
2. One who works or toils tirelessly: drudge, fag, grub, plodder, slave. Informal workhorse. See work/play.

Idioms beginning with grind:
grind to a halt

In addition to the idiom beginning with grind, also see ax to grind; mills of the gods grind slowly.

Definition: job
Antonyms: unemployment

v

Definition: oppress
Antonyms: free, liberate

1. [MIT and Berkeley; now rare] To prettify hardcopy of code, especially LISP code, by reindenting lines, printing keywords and comments in distinct fonts (if available), etc. This usage was associated with the MacLISP community and is now rare; prettyprint was and is the generic term for such operations.

2. [Unix] To generate the formatted version of a document from the troff, TeX, or Scribe source.

3. [common] To run seemingly interminably, esp. (but not necessarily) if performing some tedious and inherently useless task. Similar to crunch or grovel. Grinding has a connotation of using a lot of CPU time, but it is possible to grind a disk, network, etc. See also hog.

4. To make the whole system slow. “Troff really grinds a PDP-11.”

5. grind grind excl. Roughly, “Isn't the machine slow today!”

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• Fabrication and Manufacturing Processes - grind: (vb) cut and smooth surface with abrasive material; pulverize
• Preparations and Presentations - grind: (vb) reduce solid food to small particles
• Teachers and Students - grind: Informal. industrious, serious student
• Descriptions of Sounds
• Violent Actions - grind: wear down to powder or fragments; gnash

For other uses, see Grind (disambiguation).

A wetgrinder is a hand operated grinding stone where the dust is gathered below the stone in water

A modernised wetgrinder was re-invented by Jens-Martin Nielsen, Denmark in 1980

The grind of a blade refers to the shape of the cross-section of the blade. It is distinct from the type of blade (e.g., clip point or drop point knife, sabre or cutlass, axe or chisel, etc.), though different tools and blades may have lent their name to a particular grind.

Grinding involves removing significant portions of metal from the blade and is thus distinct from honing and polishing. It is notably done when first sharpening the blade or when a blade has been significantly damaged or abused (such as breaking a tip, chipping, or extensive corrosion) A well maintained blade will need less frequent grinding than one which is not treated well.

The terms edge angle and included angle can be important when talking about grinding. The edge angle is measured between the surface of an edge and a line running from the point of the cutting edge to the back edge. The included angle is the sum of the edge angles. All other things being equal, the smaller the included angle the sharper the blade and the easier it is to damage the edge.

An appropriate grind will depend upon what the blade is to be used for and the material from which the blade is made. Knife manufacturers may offer the same model of knife with different grinds on the blade and owners of a blade may choose to reshape it as a different grind to obtain different blade properties. A trade off exists between a blade's ability to take an edge and its ability to keep an edge. Various grinds are easier to maintain than others or can provide a better shape over the life of the blade as the blade is worn away by repeated sharpening. In material science terms, harder steels take sharper edges, but are more brittle and hence chip more easily, while softer steels are tougher, and are used for knives such as cleavers which must be tough but do not require a sharp edge. In the range of hardnesses used for knives, the relationship between hardness and toughness is fairly complex and high hardness and high toughness are often possible at the same time.

As a rough guide, Western kitchen knives generally have a double-bevel (approximately 15° on the first bevel and 20–22° on the second), while East Asian kitchen knives are made of harder steel and are ground at 15–18°, being either wedge-shaped (double-ground) or chisel-shaped (single-ground).

Contents 1 Process 2 Typical grinds 3 See also 4 References

Process

A sharp object works by concentrating forces which creates a high pressure due to the very small area of the edge, but high pressures can nick a thin blade or even cause it to roll over into a rounded tube when it is used against hard materials. An irregular material or angled cut is also likely to apply much more torque to hollow-ground blades due to the "lip" formed on either side of the edge. More blade material can be included directly behind the cutting edge to reinforce it, but during sharpening some proportion of this material must be removed to reshape the edge, making the process more time-consuming. Also, any object being cut must be moved aside to make way for this wider blade section, and any force distributed to the grind surface reduces the pressure applied at the edge.^[1]

One way around this dilemma is to use the blade at an angle, which can make a blade's grind seem less steep, much as a switchback makes a trail easier to climb. Using the edge in this way is made easier by introducing a curve in the blade, as seen in sabers, scimitars, and katana, among many others. Some old European swords (most memorably Hrunting) and the Indonesian style of kris have a wavelike shape, with much the same effect in drawing or thrusting cuts.

When speaking of Japanese edged weapons, the term niku (肉, 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. If it is required to measure the angles of cutting edges, it is achieved by using a blade edge protractor ( or goniometer) see CATRA Hobbigoni

Typical grinds

Blade cross-sections for typical grinds

1. Hollow grind-a knife blade which has been ground to create a characteristic concave, beveled cutting edge along. This is characteristic of straight razors, used for shaving, and yields a very sharp but weak edge which requires stropping for maintenance. Also used on ice skating blades.
2. Flat grind—The blade tapers all the way from the spine to the edge from both sides. A lot of metal is removed from the blade and is thus more difficult to grind, one factor that limits its commercial use. It sacrifices edge durability in favor of more sharpness. The Finnish puukko is an example of a flat ground knife. A true, flat ground knife having only a single bevel is somewhat of a rarity.
3. Sabre grind—Similar to a flat grind blade except that the bevel starts at about the middle of the blade, not the spine. Also named "Scandinavian Grind", it produces a more lasting edge at the expense of some cutting ability and is typical of kitchen knives. Also sometimes referred to as a "V Grind", made with strength in mind and found on tactical and military knives.
4. Chisel grind—As on a chisel, only one side is ground (often at an edge angle of about 20 – 30°); the other remains flat. As many Japanese culinary knives tend to be chisel ground they are often sharper than a typical double bevelled Western culinary knife. (A chisel grind has only a single edge angle. If a sabre grind blade has the same edge angle as a chisel grind, it still has two edges and thus has twice the included angle.) Knives which are chisel ground come in left and right-handed varieties, depending upon which side is ground.

   Japanese knives feature subtle variations on the chisel grind: firstly, the back side of the blade is often concave, to reduce drag and adhesion so the food separates more cleanly; this feature is known as urasuki.^[2] Secondly, the kanisaki deba, used for cutting crab and other shellfish, has the grind on the opposite side (left side angled for right-handed use), so that the meat is not cut when chopping the shell.^[3]

5. Double bevel or compound bevel—A back bevel, similar to a sabre or flat grind, is put on the blade behind the edge bevel (the bevel which is the foremost cutting surface). This back bevel keeps the section of blade behind the edge thinner which improves cutting ability. Being less acute at the edge than a single bevel, sharpness is sacrificed for resilience: such a grind is much less prone to chipping or rolling than a single bevel blade. In practice, double bevels are common in a variety of edge angles and back bevel angles, and Western kitchen knives generally have a double bevel, with an edge angle of 20–22° (included angle of 40–44°).
6. Convex grind—Rather than tapering with straight lines to the edge, the taper is curved, though in the opposite manner to a hollow grind. Such a shape keeps a lot of metal behind the edge making for a stronger edge while still allowing a good degree of sharpness. This grind can be used on axes and is sometimes called an axe grind. As the angle of the taper is constantly changing this type of grind requires some degree of skill to reproduce on a flat stone. Convex blades usually need to be made from thicker stock than other blades. This is also known as 'hamaguriba' in Japanese kitchen knives, both single and double beveled. Hamaguriba means "clam shaped edge".^[1]

It is possible to combine grinds or produce other variations. For example, some blades may be flat ground for much of the blade but be convex ground towards the edge.

See also

• Blade geometry

References

1. ^ ^{a b} Convex Grind F.A.Q.
2. ^ Knife Edge Grind Types
3. ^ Japanese Kitchen Knife Types And Styles

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
v. tr. - male, formale, slibe, kvase, skure, plage
v. intr. - pulveriseres, slide og slæbe
n. - formaling, sliben, skurrende lyd, slid, terrænløb

idioms:

• grind away    fortsætte uafbrudt
• grind down    underkue
• grind on    blive ved og ved
• grind one's teeth    skære tænder
• grind out    mase ud
• grind to a halt    standse med en skurrende lyd

Nederlands (Dutch)
vermalen, slijpen, knarsen, draaiorgel bedienen, de heupen wiegen, neuken, blokken, sleur, studiebol, mate van fijnheid na maling, heupwieging

Français (French)
v. tr. - moudre, écraser, broyer, concasser, hacher (de la viande), grincer, crisser, affûter/aiguiser (qch) à la meule, polir (le verre), égriser (des pierres précieuses), tourner (une poignée), (Mus) jouer de (l'orgue)
v. intr. - grincer, s'arrêter (une machine), (fig) s'immobiliser, se moudre (du café), (US) bûcher, potasser, (US) danser de manière lascive
n. - boulot, travail monotone, train-train quotidien, corvée, grincement, (US) bûcheur (péj)

idioms:

• grind away    bosser, bûcher
• grind on    se poursuivre inexorablement
• grind one's teeth    grincer des dents
• grind out    écraser (une cigarette), pondre (des livres) (pour un écrivain), grommeler
• grind someone down    avoir (qn) à l'usure, être accablé par
• grind to a halt    s'arrêter avec un grincement de freins

Deutsch (German)
v. - büffeln, schleifen, mahlen, zermahlen, knirschen, unterdrücken
n. - Trott, Plackerei

idioms:

• grind away    abschleifen, hart arbeiten, (ugs) büffeln
• grind on    sich mühsam vorarbeiten, andauern
• grind one's teeth    mit den Zähnen knirschen
• grind out    herunterleiern, sich abquälen
• grind someone down    zermahlen, unterdrücken, abschleifen
• grind to a halt    quietschend zum Stehen kommen, zum Erliegen kommen, stehenbleiben, sich festfahren

Ελληνική (Greek)
v. - αλέθω/-ομαι, τρίβω, κοπανίζω, συνθλίβω, τροχίζω, ακονίζω, τορνάρω, λειαίνω, τρίζω (τα δόντια), στριγγλίζω, περιστρέφω, μοχθώ, μελετώ ή δουλεύω εντατικά
n. - τριβή, χαμαλοδουλειά, λίκνισμα των γλουτών

idioms:

• grind away    συνθλίβω, φθείρω, εργάζομαι εντατικά
• grind down    (καθομ.) πετυχαίνω έκπτωση
• grind on    προχωρώ, πιέζω, εισχωρώ, συντρίβω, κερδίζω έδαφος
• grind one's teeth    τρίζω τα δόντια μου
• grind out    παράγω αργά και με κόπο
• grind to a halt    ακινητοποιούμαι βαθμιαία ή με τριγμούς

Italiano (Italian)
macinare, opprimere, sgobbare, affilare, cigolare, lavoro pesante e monotono, trantran

idioms:

• grind away    lavorare duramente a lungo
• grind down    opprimere
• grind on    trascinarsi avanti
• grind one's teeth    digrignare i denti
• grind out    produrre qualcosa in maniera noiosa
• grind to a halt    rallentare (cigolando) fino a fermarsi

Português (Portuguese)
v. - moer, afiar, polir, desgastar
n. - moagem (f), afiação (f), rangido (m), trabalho (m) ou estudo (m) pesado e cansativo (coloq.)

idioms:

• grind away    estudar longa e duramente
• grind down    oprimir, esmagar
• grind on    atritar pesadamente
• grind one's teeth    ranger os dentes
• grind out    dizer ou falar algo numa voz rude, produzir de uma maneira rotineira e sem inspiração, produzir vagarosamente e com esforço
• grind to a halt    fazer parar

Русский (Russian)
молоть, точить, шлифовать, гранить, стачиваться, стачивать, изнашивать, изматывать, зубрить, размалывание, изнурительный труд, зубрежка, зубрила

idioms:

• grind away    усердно работать/учиться
• grind down    размалывать, стачивать, замучить, подавлять
• grind on    монотонно и неприятно звучать
• grind one's teeth    скрежетать зубами
• grind out    делать скучную монотонную работу
• grind to a halt    застопориться

Español (Spanish)
v. tr. - empollar, trabajar duramente, afilar, aguzar, moler, triturar, hacer rechinar, pulverizar, oprimir, torturar, frotar, chirriar
v. intr. - trabajar duramente, hacer rechinar, molerse, triturarse, pulverizarse, afilarse
n. - trabajo o estudio pesado o penoso, pendiente muy empinada, acción de moler, sonido chirriante, pulverización

idioms:

• grind away    trabajar como un esclavo
• grind on    machacar, arrastrarse durante mucho tiempo
• grind one's teeth    rechinar los dientes, crujir los dientes
• grind out    tocar mecánicamente, reproducir mecánicamente
• grind someone down    oprimir, reducir a alguien a polvo
• grind to a halt    pararse lenta y ruidosamente, pararse chirriando, estancarse, llegar a un punto muerto

Svenska (Swedish)
v. - mala, förtrycka, slipa, skrapa (med), mala på, plugga, skoja med (sl.), utmanande vicka på höfterna
n. - malning, skrap, slit, plugghäst (sl.), torrboll (sl.), knull, utmanande vicka på höfterna, utropares svada

中文（简体）(Chinese (Simplified))
磨擦, 磨光, 磨碎, 磨, 碾, 研磨, 苦差使, 磨擦声, 单调的事

idioms:

• grind away    苦干, 认真刻苦地做...
• grind down    压迫, 折磨
• grind on    缓慢而单调地继续
• grind one's teeth    磨牙, 咬牙切齿
• grind out    机械地做出, 用功做出
• grind to a halt    完全停止, 慢慢停止

中文（繁體）(Chinese (Traditional))
v. tr. - 磨擦, 磨光, 磨碎
v. intr. - 磨, 磨碎, 碾, 磨光
n. - 磨, 研磨, 苦差使, 磨擦聲, 單調的事

idioms:

• grind away    苦幹, 認真刻苦地做...
• grind down    壓迫, 折磨
• grind on    緩慢而單調地繼續
• grind one's teeth    磨牙, 咬牙切齒
• grind out    機械地做出, 用功做出
• grind to a halt    完全停止, 慢慢停止

한국어 (Korean)
v. tr. - 가루로 만들다, 괴롭히다, 연마하다, 부딪히다, 주입하다
v. intr. - 가루로 빻다, 연마되다, (맷돌이) 돌다, 이를 갈다, 기를 쓰고 하다
n. - 빻기, 삐걱거리는 소리, 힘든 일, 공부만 하는 사람

idioms:

• grind away    부지런히 일하다
• grind down    빻아 가루를 내다, 마멸하다, 억압하다, 가루가 되다
• grind on    지겹게 계속하다
• grind out    맷돌로 빻아 만들다, 고심해서 만들다, 이를 갈며 말하다

日本語 (Japanese)
v. - ひく, ひいて粉にする, ひいて作る, きしらせる, すり合わせる, 研ぐ, 磨く, 回す, 激しくこすり付ける, 教え込む, する, 詰め込む, しいたげる, ひける
n. - ひくこと, とぐこと, ひいた粒の大きさ, 猛勉強する人, つらい仕事

idioms:

• grind away    碾き続ける
• grind down    粉になる, ひいて粉にする, 圧迫する, しいたげる, すり減らす
• grind on    どんどん進行する
• grind one's teeth    くやしさで歯ぎしりする
• grind out    機械的に演奏する, 機械的に作り出す
• grind to a halt    じりじりと来て止まる

العربيه (Arabic)
‏(فعل) يطحن, يصر باسنانه (الاسم) طحن, صرير إلخ‏

עברית (Hebrew)
v. tr. - ‮טחן, השחיז, שפשף, דיכא, לחץ, סובב בידית, פיטם (מדוברת), מעך‬
v. intr. - ‮נטחן, עבד קשב, הניע את המותניים‬
n. - ‮עבודה קשה, עבודה משעממת, טחינה, גודל חלקיקים שנטחנו, תנועה סיבובית של מותני הרקדן, הזדווגות (עגה, בריטניה)‬

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