Chisel grind question.

legato1

legato1

Joined
Sep 8, 2006
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I was wondering what side to put the grind on, i thought that if its a right hand knife, the grind would be on the right side if you place the knife spine up with the point facing away from you, because when your cutting with a chisel grind i felt like it was easier to cut with more control with the flat side down on the thing your cutting (cutting away from you)... i hope my rambling made some sense... so.. what side do you put your chisel grinds on. thanks - stan
 
Yes, that's correct. Traditional Japanese sushi knives are ground like this from thin stock.

(Emerson knives puts their grinds on the other side for looks. In a tactical application, a knife is basically a "prison shank").
 
They are terrible to sharpen and unless you use them constantly always run off to one side or other. However since ut sounds like you may have it well on the way, I wish you well on the acyual making of it. Frank
 
Making a chisel grind look easy compared to double side bevel, but actually I found it much more difficult if you go for a zero edge. I make some for my reed knives, to accomplish a perfect grind line and zero edge the angle has to be constant all over the edge and the thickness has to be even. If not either the grind line will be curved or the knife profile will be out of shape due to the lost material at the edge where the angle is not even. I hope I could explain....
 
thanks thats exactly what i needed, i managed to make a few zero ground chisel knives, i just wanted to make sure my grind was on the correct side, thanks guys.
 
In "Blade magazines Guide to Making Knives" R.J. Martin goes over how he grinds and sharpens zero edge chisel grinds. It is a big help in this department.
 
i put mine on the left side but i have made one with the right side ground for a left handed friend.
 
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