chisel blades?

D

dwenslen

Joined
Oct 5, 2000
Messages
430
I have one of the BM cqc7 with the combo/chisel ground blades. What is the benefit of a chisel ground blade? How would I go about sharpening it?
thanks, and please excuse the ignorance.
cheers,
Derek
Birmingham,AL
 
Chisel grinds slice better. They make a smoother cleaner cut. They are a pain to sharpen. I personally never found a good way to sharpen them..maybe someone else has..
 
Had one myself, also found it a pain in the rear to sharpen. Actually sent it back to Benchmade when it needed sharpening. The LifeSharp service is good, and took less time than my bumbling efforts.

Good grind for what it's for....CQC that is.
 
...so a chisel blade is harder to sharpen? I would have guessed they would be easier...they look more fragile to me than the clip point blades...
thanks for the info
cheers,
Derek
 
Chisel blades are harder to sharpen because you can only hone the one side. When you sharpen the edge side you create a burr that you have to remove but the problem is that you cant remove the burr as easily because you arent really supposed to touch the flat side of the blade..kinda like painting yourself into a corner
 
Me thinks things have gotten confused
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A chisel grind means that there is only a bevel on one sid of the blade, right? Do you mean a tanto style blade? I think BM makes the americanized tanto style, but, anyway... to remove the burr on a chisel grind, lay a fine grit stone flat to the blade and slowly pull the blade across the stone. that will scratch the blade, but I don't collect knives to look at them, I use them. That is how I do my P.E.C.K. The blade style makes no difference in the difficulty of sharpening to me. Hope this makes scense, I am very tired.

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"Dream as if you'll live forever, Live as if you'll die today"
-- James Dean

-Jesse Foust

[This message has been edited by scouter27 (edited 10-05-2000).]
 
CQC-7 chisel ground is a piece of cake! http://www.bladeforums.com/ubb/Forum54/HTML/002164.html

I actually just raise a burr with the coarse stone on my Edge Pro and strop the burr off, then polish the ground edge with the strop, then remove the microburr from the polishing step by lightly doing the first stropping step.

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Chang the Asian Janitorial Apparatus
 
I spent nearly 6 years hand sharpening chisel ground blades (and chisels) when I was studying bookbinding. It's actually very easy and very fast. The bevel side of the edge is honed like any other knife. The flat side is honed by laying the blade flat on the stone for honing. If you have a black coated blade, though, and you want it to stay black, then I think sharpening a chisel groud blade is difficult indeed. I would suggest giving it a very obtuse micro bevel on the flat side of the blade. That should get the job done and maintain the integrity of any finish. Take care.



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Fred
Knife Outlet
http://www.knifeoutlet.com
 
Originally posted by hopethisisnttaken:
Chisel grinds slice better. They make a smoother cleaner cut.
Click to expand...
I don't agree with this.

Best slicing and clean cuts is with a thin blade and small edge angle.

If you want a straight cut with a chisel ground knife, the blade cannot be paralell to the direction you cut, and if it isn't it means it has to push more material aside than a blade which followed the cut better.



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Urban Fredriksson www.canit.se/%7Egriffon/
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"I've always been fascinated by Scandinavian knives [...] they're simple, in an advanced way". - Bob Loveless
 
Well....after owning 6 knives with chisel grind and kept non of them, here is what i have to share. Chisel grind is just for tactical use, as in self defense and all that. General use? You'll die from trying to cut straight! Double bevel is better for utility use.....
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As for sharpening, here's my version of it without having to worry about scratching the surface. Sharpen the bevel side like normal till you rise a burr and here's where i cheated. I tape THIN layers of cellophane tape(translucent type, ie: Loytape) side by side(not over each other, that'll thicken it) over the flat side until it ALMOST reaches the cutting edge. Then you can lay it flat on a fine grit stone(no corse stone) to de-burr it. Works fine for me, but it takes a little practise to get it right. Infact, you have to rise the knife at an angle say 1 - 2% to sharpen. I know it's hard but you'll get the hand of it after....30 hours of sharpening practise! That is why i stick with double grind and Spydie 204 sharpener.....less stress!
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Hope this helps.
Eric.

[This message has been edited by keninshiro (edited 10-06-2000).]
 
Reading this thread has confirmed my thoughts on chisel ground blades: they are an abomination!

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iktomi
 
I only make chisel ground knives... and I only make fighters.
I consider a chisel ground kinfe a poor choice for any other task, even though I can do most anything with a chisel ground knife... but I could do the same with a 2 inch push dagger, anyway...
Regarding sharpening, I use to sharpen the ground side then use the finest possible grit stone on the other side, almost touching the blade, with very little pressure, only to remove the burr - very easy when you are practiced, but I scratched a number of blades doing it - though when it comes to the bades I use I just lay them flat on the stone, and move the stone instyead of the knife, to the despair of who´s watching!

Ivan Campos
 
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