Chisel Grind is Growing on Me

[rdangerer]

Originally posted by Don Luis
A chisel-like edge with one convex side and one fully flat side may be an interesting thing to try for those who like to experiment, take your chisel grind to a mouse pad. Then hollow the flat side a bit to reduce drag.

But that convexity would increase the drag!

Just kidding. See ==>

Interesting idea.

I've often thought a flat ground general profile with a convex final 4th of the blade, culminating in fairly small angled edge that is purely convex, would kinda be the ultimate. Some of the ABS smiths try for this in their Bowies.

Good post Don Luis. Devoid of hatred, long on thought.

And you made me learn a new word:

bisectris of the angle

...only I think it might be spelled "bisectrix"... ?

 

[Cliff Stamp]

The japanese kitchen knives I have are like that, primary hollows. The edges come v-ground, but they turn convex with repeated stropping. They go back to flat when I rehone them after they wear down, mainly from corrosion.

Ray Kirk does his bowies in that manner, I sharpened my SHBM the same way after a very *wide* ~8-9 degree convex edge bevel failed to be productive and needed strengthening so I just added a steeper convex micro-bevel.

In general I think it would be better to just bring the flat grind down further, however this may have wedging problems on some woods so there may be a tradeoff on raw cutting ability (or simply for more durablity in extremes).

-Cliff

 

[Don Luis]

Originally posted by rdangerer

And you made me learn a new word:

Actually, bisectrís is the Spanish spelling (note accent), I should have known better since I studied math in college in the U.S. (long time ago).

Back to knife blade grinds, I have never stropped or steelled (spelling?) my japanese kitchen knives, only touched them up on a ceramic hone.

I have a couple of chinese chef knives, flat blade gets convex near the edge, ends with small flat bevels, I probably made those flat bevels myself, didn´t bother to check when new. My old Wusthoff cleaver is similar but thicker.

Edited to add:

Checked those chinese knives last night, shaped like a cleaver, blade is almost 4 inches wide, flat and evenly thin for a bit over 2 inches, then gets thinner by an irregular grind, not exactly hollow or saber grind, but just worked down without much perfection (though one is more evenly done and in general better finished) about 3/4 of an inch from the end they become convex, just thought it would be interesting to comment.