Chisel edge

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newguy93

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Mar 2, 2015
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Do any of you guys or gals here have any knives with a chisel edge? They seem unpopular but I think it's easier on maintanence. What are your thoughts?
 
Don't like 'em. If I want ease of maintenance I prefer a Scandi grind to a chisel edge, as that takes any possible guesswork out of sharpening.
 
They are great, but hand specific. i.e. Emerson's are actually backwards / lefty. Daniel Fairly does most of his blades chisel ground. I love them because you have a more acute cutting angle available and they are easier to sharpen since you don't have to worry about keeping two bevels identical.
 
I carry Emersons and I'm a righty; I've always been able to cut what I wanted... And they are so easy to bring back to screaming sharp. If you are interested, read on in the Emerson subforum or just pick one up. I love them, and prefer them to my other knives.
 
Chisel grinds simply offset your minimum presentation angles relative to the plane of the blade.
 
I like chisel grind. Like a few other things, e.g. steels, brands, grinds...it's a very bias-driven subject that I don't obsess over but certainly have opinions on.

I have owned a few of the old Emersons, and 4 or 5 other chisel grind fixed and folders over time and never gave it thought when I cut something. Important thing is the razor sharpness. And it IS easier and quicker to strop up or sharpen. I'm sure some of this is because so much of my experience with them has been in the outdoors. They're what you want when you actually DO end up sharpening on a rock at times.
 
EChoil said:
I like chisel grind. Like a few other things, e.g. steels, brands, grinds...it's a very bias-driven subject that I don't obsess over but certainly have opinions on.
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Quoted for truth. There is hard science behind different grinds and steels but, for good or ill, desire and belief shape our preferences more than hard data.
 
I think I like them. My only experience with them is on my Leatherman micra and Leatherman Juice. A snap to sharpen up, get razor sharp, and the UPS box or piece of rope I'm cutting doesn't know if it's being cut with a chisel edge.
 
Don´t care much for chisels...except for chisels that is :)

SRM%20604%20chisel.jpg

SRM 604

They simply have no real advantages except if you happen to be a sushi chef.

/ J
 
When it comes to chisel grinds where only one side of the blade has a primary bevel, I prefer a zero ground bevel over a bevel with a chisel edge. It provides a very sturdy edge that seems to not require much maintenance at all. I haven't gotten around to stropping the bevel on my CQC 9 for several weeks and it still zips through whatever I'm cutting.

That said I would take a V grind with secondary bevels on both sides over a V grind with a chisel edge. Whether the blade is chisel ground or v ground, having just one secondary bevel makes you lose precision in cutting. So if I am going to have a more fragile V grind anyway I might as well have two secondary bevels; that way I can use that knife for precise cutting.
 
I had the Benchmade version of the Emerson CQC-7 back when I worked on the docks. I loved it because it took a beating, and was ridiculously easy to maintain and keep very sharp.
 
Chisel grind is an amazing tool for the right job. Especially when shaving something flush. No contest in my opinion.

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This knife is simply an outstanding performer for the proper task.

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It is all about knowing the proper tool for for the job at hand. Nothing more. If you have the opinion that chisel grind is useless, I wonder how often you use a knife.

(I agree that emerson has it backward for right handed use).


Eric
 
I'm actually a big fan of chisel grinds. Unfortunately the only major seller of such knives to my knowledge is Emerson who puts left hand grinds on right hand knives.
 
For an every day carry pocket knife...I would say it is mostly about what you like...for whatever reason (looks, ease of maintenance, etc.) For typical knife use, the slightest bit of skill should make up for the advantages or disadvantages owing to an offset edge.

When you get into specialized use (like specialized food prep), the differences become more important.

If you are interested in my opinion, I do not care for chisel grinds or edges on a pocket knife, but that should not influence anyone else.
 
I like the edges on Emerson knives, they have been consistently sharp right out of the box and as Aias mentioned they are easy to maintain.
 
newguy93 said:
Do any of you guys or gals here have any knives with a chisel edge? They seem unpopular but I think it's easier on maintanence. What are your thoughts?
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In summary, they are not liked by people that don't understand the intended USE of the chisel knife. And most chisel grinds are done on the wrong side.

Eric
 
archieblue said:
They are great, but hand specific. i.e. Emerson's are actually backwards / lefty. Daniel Fairly does most of his blades chisel ground. I love them because you have a more acute cutting angle available and they are easier to sharpen since you don't have to worry about keeping two bevels identical.
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Why would you have a more acute cutting angle? If it is a 20 degree edge, you could sharpen any type of grind to the same 20 degrees.
 
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