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- Thread starter Lycosa
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Nope!
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Not been impressed with that edge grind....a friend has an Emmerson he has'nt used and it is'nt a really sharp edge...the Japanese had centuries of experimentation and settled on a convex edge...chisel grinds were left for chisels...
A scandi grind is better if you want a good wood cutting edge and is as easy to sharpen in the field as a chisel grind...which for me is the only benefit of a chisel grind...but nothing lasts as long or cuts as well as a convex edge...they are standard on the Competition cutting knives...and for good reason.
Industrial blades and dispoable blades use this grind...it is cheap to do...so I guess that is why...I use them on cutting leather for sheaths...they can give a flat edge to the cut leather...if you use the flat side correctly....they are good for this...so they do have certain good points.
A scandi grind is better if you want a good wood cutting edge and is as easy to sharpen in the field as a chisel grind...which for me is the only benefit of a chisel grind...but nothing lasts as long or cuts as well as a convex edge...they are standard on the Competition cutting knives...and for good reason.
Industrial blades and dispoable blades use this grind...it is cheap to do...so I guess that is why...I use them on cutting leather for sheaths...they can give a flat edge to the cut leather...if you use the flat side correctly....they are good for this...so they do have certain good points.
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On a chisel. I can't think of any other place I'd want one :barf:
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Yeah, I've used chisel grinds. Ocassionally on a knife but more often on a chisel.
About the only useful thing about them is for slicing up against a straight edge or ruler. I can't think of anything else, other than chiseling, that would benefit from a chisel grind.
About the only useful thing about them is for slicing up against a straight edge or ruler. I can't think of anything else, other than chiseling, that would benefit from a chisel grind.
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Sorry, I should have expanded more in my post and when I said that the Japanese settled on Convex and used chisels for chisels I was being a bit "brief"....figuring that Rolf knew what I was talking about. The Japanese did use chisel grinds on their blades...in times of Shogun regional dynasties the issue was one of skill base and also entitlement.
Samauri's were allowed to carry swords and the sword makers used a labourious process for convexing the edge which involves a foot peddle set up to swing the blade through it's entire length. Because of expense the Samauri only would be allowed swords and also Shogun directives controlled their ownership as well...they were hard to get by the common people....so tanto blades and working knives were often made by simple blacksmiths ...at times when the Shogun might be at war with rival factions these knives were often requested from blacksmiths as skilled swordsmiths were busy making swords...these lower skilled guys would make the tanto's from a chisel grind as the foot peddle set up etc to do swords, whether Katana's or Wakashisi's or with a tanto if they were commissioned to do a 3 blade Diashi ( a set of swords ) ( my spellings may be a bit off here...typing from phonetic memory ) were not available to them.
Only the very wealthy therefore had a tanto with a convex edge... often coming from a sword damaged in battle which had a tanto made from it.
So the chisel grind was a popular tanto edge...but was not seen to be the best edge...if this makes sense...
You really need to see a Samauri sword making video to see what I mean about the complicated method of convexing an edge...however the tests done by Samauri as to which edge was the best were very thorough and would involve killing convicts with different cuts across the body to test edge retention...swords used in this selection have a certain marking on the hilt...and are the most prized amongst collectors of master swordsmiths swords...as these swords were usually the best. They would infact take the sword back and re-hone the edge after cuts across the hip of a human were done as this did dull it...and then they would add the relevant symbol for the cut used to try it out. The hip cut being the most difficult.
But it was through century's of doing this that the Japanese Hamaguri-ba edge was developed and determined to be the best edge you could apply to steel.
Samauri's were allowed to carry swords and the sword makers used a labourious process for convexing the edge which involves a foot peddle set up to swing the blade through it's entire length. Because of expense the Samauri only would be allowed swords and also Shogun directives controlled their ownership as well...they were hard to get by the common people....so tanto blades and working knives were often made by simple blacksmiths ...at times when the Shogun might be at war with rival factions these knives were often requested from blacksmiths as skilled swordsmiths were busy making swords...these lower skilled guys would make the tanto's from a chisel grind as the foot peddle set up etc to do swords, whether Katana's or Wakashisi's or with a tanto if they were commissioned to do a 3 blade Diashi ( a set of swords ) ( my spellings may be a bit off here...typing from phonetic memory ) were not available to them.
Only the very wealthy therefore had a tanto with a convex edge... often coming from a sword damaged in battle which had a tanto made from it.
So the chisel grind was a popular tanto edge...but was not seen to be the best edge...if this makes sense...
You really need to see a Samauri sword making video to see what I mean about the complicated method of convexing an edge...however the tests done by Samauri as to which edge was the best were very thorough and would involve killing convicts with different cuts across the body to test edge retention...swords used in this selection have a certain marking on the hilt...and are the most prized amongst collectors of master swordsmiths swords...as these swords were usually the best. They would infact take the sword back and re-hone the edge after cuts across the hip of a human were done as this did dull it...and then they would add the relevant symbol for the cut used to try it out. The hip cut being the most difficult.
But it was through century's of doing this that the Japanese Hamaguri-ba edge was developed and determined to be the best edge you could apply to steel.
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Eric Isaacson
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Don't the Japanese use them on Sushi knives???