Chisel Grind vs. Conventional V Grind

[jbarch@juno.com]

I just purchased an Emerson CQC-7A SF through Knife Outlet. I thought I was buying a V grind because that is the only kind of grind mentioned on the Emerson website for this particular model. I was sent a chisel grind. The knife also has 2000 on the blade logo. Is this last years model? Should I send it back for a V grind? What are the advantages and didadvantages of a chisel grind vs. a V grind? I have never owned a chisel grind before.

 

[John Hollister]

jbarch

Welcome!

All of EKI's knives have a chisel grind. Some like the "B" models has a traditional chisel grind and some like the "A" models and the Commander have a modified "V"/chisel grind.

The "2000" on your knife does indeed mean that your knife was produced in the year 2000, but there has been no change to the design that I am aware of (a 2001 would be exactly the same)

I personally have been very pleased with my knives from EKI and have had no issues with the chisel grind.

The following is from the FAQ section of the EKI web site:

<font face="Verdana, Arial" size="2">Why do you use the chisel grind?
There are several reasons for the chisel grind. For any of you who have ever used a correctly sharpened wood chisel for woodworking, you know what a chisel can do. Although a knife is not a chisel, those properties, when applied to a knife grind have almost magical effect. A chisel ground knife, being beveled, (ground) on one side only, possesses greater strength, (due to increased cross sectional mass) and they cut with an ease not found on any other type of blade. This is because there is no parasitic drag produced by the flat side when cutting --- no drag points. On top of that, they are much easier to sharpen --- you only have to sharpen one side. </font>

<font face="Verdana, Arial" size="2">Why do you put the chisel on the front or left side of the blade?
This is an Emerson signature. Being the knifemaker who brought the chisel grind to worldwide recognition, we are often asked; Why do you put the grind on the opposite side of a traditional Japanese Chef's knife? The answer is simple....We are not making chef's knives. Our knives are hard knives meant for hard users. We do not cut many tomatoes. Our tests and those of a major government agency determined that there was no difference between right and left side grinds for use as a tool or weapon. The left side was chosen for purposes of visual cue and reference. </font>

 

[Barry H]

So, after reading EKI's faqs, is it safe to assume that NONE of EKI's chisel grinds are ground on the right side? Any exceptions to this rule?

I would love a chisel ground tanto blade on the right side.

Just dreamin'

Barry H

 

[John Hollister]

Barry, there are a few customs out there with right hand ground blades, but these are far and few between. As for EKI models, no, they are all left side ground.

John

 

[jbravo]

To harken back to an earlier thread, this is why I can't figure out the new CQC8s being made with V grinds. The chisel is THE signature of the line, it works great, and it has been used since they were first introduced. Why 'fix' it if it ain't broke? Its just a mystery to me.