Chisel grind on a kitchen knife ?

FOG2

FOG2

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Nov 1, 2007
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Im making a kitchen knife and i want the front/tip of the blade either square or round so that it can be used it like a SPATULA. Im thinking it needs to be chisel ground ( i believe thats the correct term for a grind on one side only of a blade)To work effectivally as a spatula. I wont be making the tip sharp just beveled to make it ez to slip underneath food.

So the QUESTION IS: Is there any reason NOT to chisel grind along the length ot the blade ( from ricasso to tip ) so that the blade and tip match?

Also is there a prefered or correct side for the chisel ground/flat
sides of the blade?

Myself and my wife are righthanded if that matters.

Thanks, Bryce
 
I guess you're right, it is suitable with a chisel grind. I would make the bevel at the presentation side of it (left side, when held at from handle tip pointing away) if the knife would be used as a spatula right handed. I would place the bevel at the reverse side if it was a left handed knife...
 
the only chisel ground kitchen knives Ive seen were sushi knives, ground on the right side for right handed people(non presentation side) and left side for left handed people, the grind done this way will push what you are cutting away from your cut.
 
safta said:
the only chisel ground kitchen knives Ive seen were sushi knives, ground on the right side for right handed people(non presentation side) and left side for left handed people, the grind done this way will push what you are cutting away from your cut.
Click to expand...

For that reason I would place bevel to the presentation side because you are in this example (spatula) you are scraping the food upwards, moving the knife at the level of plate or pan from right to left (right handed motion), so you need a bevel upside. But that's my opinion, I didn't make any chisel grind knife before, maybe I'm wrong and I'd hate to advise a bad suggestion...
 
They are difficult to use as an all around kitchen knife and terrible to resharpen. Whats wrong with a "regular" chefs knife that is say 1 1/4" wide at the tip and ground from 1/8" stock? These can be used as a spatula. Ever watch cooking shows on TV? Frank
 
eh....knives cut, if you want a spatula with a sharp edge, make that.

if you make one that does both, it will do neither well.
 
If your right handed the grind should go on the non-presentation side. If you ever decide to chop vegetables with it this will help the flat side against your knuckles.
 
I think that if it was ground only on one side it would be harder to cut things like melons straight, but that is pretty specific and you probably have other knives for that.
 
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