Anyone Else Want More Chisel Ground Emersons?

[MatthewSB]

Any chance at something other than the CQC-7B with a chisel grind? I would love chisel ground versions of the iconic Emersons, specifically a CQC-8 though I can only imagine how wicked a cutter a chisel ground Commander would be.

Anyone else out there that would like to see more chisel grinds?

I know a lot of people say that they do not like the chisel grind (along with serrations and liner locks) but I have to wonder about their level of experience with the design, I've found chisel ground knives to be exceptional cutters.

 

[dr_fosg8]

Only other one that I know for sure of is the Bulldog.

 

[Lycosa]

YES!!!
Like a CG kwaiken folder!!!

 

[stonproject]

my combat karambit has a chisel grind. ive got mixed feelings aabout it. But man is it wicked sharp.

sharper than a witchs tit in winter, if I may say.

 

[Fletcher.357]

I much prefer chisel grounds. I think they are easier to sharpen.

 

[Alnamvet68]

Not I, I prefer the double V grind in the 7's tanto, and definitely like the double V grinds of the mini CQC 7A spearpoint.

 

[fq55]

Yes, specifically a chisel ground non-waved cqc-8.

 

[bullosa]

Yeah, I would welcome chisel grinds, zero degree edge please on production Emersons. I imagine they will be much sharper then the regular v grinds.

 

[Jamesh Bond]

Not I, I prefer the double V grind in the 7's tanto, and definitely like the double V grinds of the mini CQC 7A spearpoint.

Word.

 

[MatthewSB]

Not I, I prefer the double V grind in the 7's tanto, and definitely like the double V grinds of the mini CQC 7A spearpoint.

I prefer V grinds as well, for an EDC utility knife, but chisel grinds have unique advantages.

 

[Officer's Match]

Yeah, I would welcome chisel grinds, zero degree edge please on production Emersons. I imagine they will be much sharper then the regular v grinds.

Zero/Chisel's are extremely sharp. I cut a piece of leather with this one yesterday and could scarcely feel any resistance whatsoever.

 

[t1mpani]

I imagine they will be much sharper then the regular v grinds.

But that's just it, you're imagining it, or at least imagining that is due to the chisel part as opposed to the zero part. Many people tend to think that a chisel grind just cuts a V grind in half, and must therefore be twice as sharp; but the alloy doesn't change---154CM would be exceptionally weak with a fifteen degree edge, whether that was ground all on one side or 7.5 degrees on two sides. You'd see tear-out and fracturing on fairly mundane cutting tasks. So, when knife makers do chisel grinds, they grind the one side to a higher bevel angle than they would if they were doing two bevels. A friend of mine who has a collection of custom chisel ground knives didn't believe me until the digital angle finder validated what I'd told him---that most of his chisel ground edges were right in between 25 and 30 degrees, and some as high as 45. Now, there ARE some advantages to chisel grinds---they do make it easier to scribe a line with a straight edge, they allow a thicker blade to get "closer" to the work (very easy, for example, to fillet a fish with a 1/4" chisel ground knife where it can be more challenging to do the same with a conventional V grind of the same dimensions), they are apparently easier to sharpen for the sharpening-challenged, and they require one holy hell of a lot less skill by the maker to achieve a satisfactory aesthetic because the two sides aren't supposed to match. And I'm not saying you shouldn't like them--I have a couple Jimmy Fikes customs and like them very much, but they cut so well because the edges are so fine and the cross sections are so thin, and the transitions from primary to secondary bevels are so smooth---if they were V-ground in exactly the same way, they'd still be just as sharp, not to mention easier to cut in a straight line with.

If Emerson Vs are more obtuse than Emerson chisels, it's because they chose to grind the chisels a little thinner. Give me twenty minutes with the V-grind, I'll drop the included edge two degrees lower than the chisel ground ones, and then watch it pull away.

Edited the beginning for clarification. Edited AGAIN for spelling, damned pre-coffee brain.

 

[toker]

I like the chisel edges like those on Emerson's V-Grind knives like the the CQC-10.

 

[Coal Train]

I do wish he'd make a few more like this..........

 

[shqxk]

But that's just it, you're imagining it, or at least imagining that is due to the chisel part as opposed to the zero part. Many people tend to think that a chisel grind just cuts a V grind in half, and must therefore be twice as sharp; but the alloy doesn't change---154CM would be exceptionally weak with a fifteen degree edge, whether that was ground all on one side or 7.5 degrees on two sides. You'd see tear-out and fracturing on fairly mundane cutting tasks. So, when knife makers do chisel grinds, they grind the one side to a higher bevel angle than they would if they were doing two bevels. A friend of mine who has a collection of custom chisel ground knives didn't believe me until the digital angle finder validated what I'd told him---that most of his chisel ground edges were right in between 25 and 30 degrees, and some as high as 45. Now, there ARE some advantages to chisel grinds---they do make it easier to scribe a line with a straight edge, they allow a thicker blade to get "closer" to the work (very easy, for example, to fillet a fish with a 1/4" chisel ground knife where it can be more challenging to do the same with a conventional V grind of the same dimensions), they are apparently easier to sharpen for the sharpening-challenged, and they require one holy hell of a lot less skill by the maker to achieve a satisfactory aesthetic because the two sides aren't supposed to match. And I'm not saying you shouldn't like them--I have a couple Jimmy Fikes customs and like them very much, but they cut so well because the edges are so fine and the cross sections are so thin, and the transitions from primary to secondary bevels are so smooth---if they were V-ground in exactly the same way, they'd still be just as sharp, not to mention easier to cut in a straight line with.

If Emerson Vs are more obtuse than Emerson chisels, it's because they chose to grind the chisels a little thinner. Give me twenty minutes with the V-grind, I'll drop the included edge two degrees lower than the chisel ground ones, and then watch it pull away.

Edited the beginning for clarification. Edited AGAIN for spelling, damned pre-coffee brain.

Well wrote.

 

[MatthewSB]

If Emerson Vs are more obtuse than Emerson chisels, it's because they chose to grind the chisels a little thinner.

^ Only part that matters, since we're talking about Emersons here and not chisel ground folders in general.

Emerson grinds their chisel models thinner, so they slice better than other Emerson knives which is why I want more of them

 

[t1mpani]

Fair enough---enjoy! They're definitely cool looking!

I'll only mention, in passing, that if you let me zero-grind your V-ground Emersons on both sides, with a tiny microbevel to maintain edge stability, the resultant edge performance would make you guffaw--oh yes, I said it, guffaw--at the chisely sliciness you once admired.

Behold, the convexed Becker Brute (and I wasn't doing this for anybody but me so I didn't do as pretty a job as I could, just a scotchbrite finish). It doesn't really chop---it sort of mysteriously passes through wooden branches with no resistance and they just fall off the trees. And these are push-cuts, not slices.

 

[bchan77]

Zero/Chisel's are extremely sharp. I cut a piece of leather with this one yesterday and could scarcely feel any resistance whatsoever.

Officer, what model is that?

 

[Officer's Match]

Officer, what model is that?

Full Ernie Custom Super Roadhouse. Beast of a blade. Here's a comparison with a Benchmade Rukus (full size, not mini):

 

[bchan77]

Officer, thanks for the reply and the very useful size comparison with the full-size Rukus (which I also own one myself). Both are nice blades. :thumbup: