Chisel Grind Performance vs Conventional V Grind??

M

m woodley

Joined
Jun 29, 2012
Messages
230
Hey guys, I own a Microtech Socom Elite in a Tanto Chisel grind and I literally love the knife. I cut out a cardboard silhouette for my shooting range with the knife and learned how to handle the blade where it cut where I wanted it too. It seems as though many think it is harder to control the chisel grind...what has been your real world experience? This thread is not for safe queens...it is for users. Give me your experience...does the chisel grind work as well for your day to day cutting needs?

Thanks
 
I have found over the years single bevel blades excel at some tasks and stink on ice for others. I would not choose one for a daily utilitarian carry. If I need to cut fillets off a salmon, nothing is better than a single bevel Deba.
 
m woodley said:
I cut out a cardboard silhouette for my shooting range with the knife and learned how to handle the blade where it cut where I wanted it too. .... Give me your experience...does the chisel grind work as well for your day to day cutting needs?

Thanks
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There's your answer. A conventional grind is a vastly superior performer because you don't have to learn how to make it cut where you want it to.

Great for sushi/sashimi as smith357 pointed out. But that's about it in my opinion.
 
On a pocket knife a chisel grind is just annoying, it was one of the many reasons I disliked my crappy Emerson CQC-7B, though admittedly the lock failure was a bigger problem.
 
Unfortunately most of the asymmetrically ground knives that we see on the consumer market are ground incorrectly with short steep grinds that exacerbate blade steer and no consideration to the handedness of the grind.

An asymmetrically ground blade has several real advantages since it has a zero angle on the flat side but the grind has to be matched to use and stock thickness if you want it to cut worth a hoot.
Maybe 90% of the knives I make are ground asymmetrically.
 
Chisel grinds drive me crazy. Intellectually, I know they shouldn't. Sharpened correctly, they will cut just as well as a V-grind. For m, it's either psychosomatic or aesthetic.
 
1Hiker2 said:
Not easy to sharpen on a Wicked Edge!
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-I've never had a problem using the Wicked Edge on chisel grinds. You simply sharpen one side and go as low an angle as possible on the other other side to knock off the burr.
 
As mentioned, most of the "Tactical" Chisel grinds on the incorrect viewing side "Made for a lefty" are really just sharpened pry bars which may have a use for an elite group of military operators that need to breach a door etc. Though I think they are smart enough to bring a crowbar, shot gun with slugs, etc?

As an EDC they just won't work for most tasks that require any finesse. Done properly an asymmetrical edge gives you a thinner cutting edge with less resistance and excels at foods, paper, rope, cardboard & plastic packaging and many other EDC uses.
 
There is something about chisel grind sharpness that you can feel when cutting. Can't explain it. And it can be made incredibly sharp. I've always found the whole blade control thing to be pretty much, "waahhhhh..."

I like Emersons, some better than others. But I don't like that beautifully contoured tanto with a flat side. I want a full V-grind in any blade; both sides contoured....unfortunately not available on their Super 7 that I know of.

The flat side is deal-breaker for chisel and me.
 
FortyTwoBlades said:
Because it photographs better. :p
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God's honest truth. The convention is to have points or edges facing left, presumably because a right hander would lay a knife down in that orientation.

A right handed asymmetrical ground knife has to be pointing right (so backwards) for the grind to show.

hlhGK73l.jpg
 
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