Chisel Grind Performance vs Conventional V Grind??

EChoil said:
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...".
Click to expand...

Yeah...all those cry babies who want their knife to cut in the direction they want it to.

And how is a chisel grind any sharper? If you have a 40 degree inclusive v grind, and a chisel with a 40 degree angle, the chisel is not sharper. I mean, I know not many liked Geometry and Physics in high school, but one can't pretend they don't exist.
 
The chisel grind excels at what it was designed for. Get one for these reasons and one will be happy.
 
marcinek said:
True. If you are left handed.
Click to expand...

Hunh?

As a general rule, asymmetrical grinds are supposed to match the handedness of the user for most tasks. I posted a picture of a right handed asymmetrically ground knife just a few minutes ago.
 
You want the FLAT on the inside of your body as you hold the chisel ground knife. This gives you the control. If you use the ones made for looks and you are righty the knife will tend to roll in your hand.
 
Chisel grinds are really only good for food prep IMO. I have a voyager tanto and its chisel grind is on the wrong side. If on a kitchen knife and on the right side It helps when you're chopping as it let's the food fall to the right and it gives you the zero angle on the side you want if fileting.
 
The Rhino is correct.
I do not like the chisel for food prep. The blades pulls, cuts, to one side.
A chisel knife is used for special food prep, like fish.
 
Lycosa said:
I do not like the chisel for food prep. The blades pulls, cuts, to one side.
Click to expand...
Well, that depends. ;)

All asymmetrically ground knives will steer.
How much is determined by grind height vs. stock thickness.

This knife is forged from 1/8" stock with effectively a full height grind cross section from forging. Steerage when cutting through a potato is negligible. A half-height grind on flat stock would exhibit very noticeable steer.
nmYkPNUl.jpg
 
Sam Cade said:
Hunh?

As a general rule, asymmetrical grinds are supposed to match the handedness of the user for most tasks. I posted a picture of a right handed asymmetrically ground knife just a few minutes ago.
Click to expand...

"Supposed to" is the key. Yes, we all get that your knives are made the correct way. Thats great. Read your post, saw your pictures. No doubt they will help you sell some knives.

You don't make the vast majority of chisel ground knives.
 
marcinek said:
You don't make the vast majority of chisel ground knives.
Click to expand...

...I sure don't.

Unfortunately. ;)

But there are lots of other makers who do asymmetrically ground knives correctly (check out Daniel Fairly here on BF) and asymmetric grinds are common throughout Asia (particularly in Japan) and not just on kitchen knives, but on big choppers as well.
 
To the OP,
If you want to check it out you can put a chisel grind edge on a 50/50 ground knife. Just remember you want the flat or no edge side on the inside of your body while cutting.

It will give you a taste of how well they work when ground correctly.
 
I use a chisel grind but only for sashimi, it'd be pretty worthless to have a pocket knife with a chisel grind.

Chisel grinds, especially yanagiba, are very sharp. But they weren't designed to make much contact with the cutting board, just the tip ;)

If I were to use it as a regular chef knife it would be slow (heavier than my chef knife) and it would dull immediately. But nothing cuts fish like a chisel grind.
 
The chisel grind is confusing to most and annoying to many.
I would think Emerson would sell more knives if he dropped it completely.
My CQC 15 has been collecting dust for 3 years because it feels and looks so awkward, like it's only half way finished.
The V grind just seems more effective and easier to get REALLY sharp. IMO
There may be some situations where a chisel grind would be preferable, but not in my EDC.
 
Thank you HuntBomb. EDC was my original question. It is odd to me why they try to sell them as EDC's at all. I guess that explains why there are still some Socom Elite's still on the shelf...the majority don't like them as EDC's. I thought for sure we would have some chisel grind fans weigh in for EDC....where are you?
 
Last knife I bought was a chisel ground Emerson CQC-7, honestly I do not even not think about the grind being chisel, as when called upon it cuts.
 
Last edited:
You must log in or register to reply here.
Back
Top