Chisel Grind...Why?

Discussion in 'General Knife Discussion' started by d762nato, Jan 6, 2016.

  1. d762nato

    d762nato Gold Member Gold Member

    Dec 16, 2009
    What's the purpose of a Chisel grind on a blade folks? I mean you most often see this on American made japanese type blades, but from some articles I've read the Japanese didn't make their blades chisel ground. They don't cut very straight either and aren't as sexy as a double ground or compound ground blade imo.
     
  2. Riley12

    Riley12

    935
    Jun 26, 2013
    Well, there can be several purposes. Ease of sharpening is one. I've seen a lot of Japanese made blades that are chisel ground, especially larger choppers. I have a chisel ground blade on me every day, and they do cut straight.
     
  3. jackknife

    jackknife Gold Member Gold Member Basic Member

    Oct 2, 2004
    Easy sharpening and rugged edge.

    I was never a fan of them, but after using the Leatherman tool small blades, I became one. Vey easy to get hair popping sharp, good for scraping and heavy duty cutting on dirty work, and they do cut very strait of you know what you're doing.

    [​IMG]
     
  4. SVTFreak

    SVTFreak Gold Member Gold Member

    Mar 8, 2011
    Traditional sushi/sashimi knives are chisel ground because they can be very sharp and cut very straight and thin slices. They would be sharpened for left or
    Right hand.
     
  5. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    I suppose they would have an advantage for heavy-duty cutting tasks. Only one side is beveled so the blade and edge will be inherently stronger than a dual ground blade. The tip would also be stronger for piercing tasks. Also, since only one edge is making the cut into material, there will be less drag when shaving/cutting things like wood. Would this advantage be of practical use to most people? Probably not. Most EDC tasks wouldn't benefit from this type of grind and in some cases, it would be a disadvantage.
     
  6. Skimo

    Skimo

    Mar 28, 2009
    Chisel grinds aren't stronger. Strength belongs to cross section.
     
    NapalmCheese likes this.
  7. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    Given two blade blanks of the same dimensions and shape, the tip and edge would be much stronger on the blade with a chisel grind applied.
     
  8. Spyder59

    Spyder59

    Dec 26, 2014
    I didn't think I would like chisel grind, until I owned a Deejo. Great slicer, and I loved that knife. Still mourn it's loss.
     
  9. Hawgsnawt

    Hawgsnawt Basic Member Basic Member

    732
    Aug 16, 2015
    I've had 2... tried to like them, just can't, don't and won't..... if for no other reason than they offend my slight touch of OCD's need for perfect symmetry....but beyond that, I found that to me at least, they handle differently than a more traditional knife... much thicker than a double grind... very unrefined.... just seems half finished to me... I don't like em......YMMV
     
  10. Lycosa

    Lycosa

    Aug 24, 2007
    What SVT said.
    And, the chisel grind is easy to make and keep sharp. It's really a minimalist edge. I love the simplicity and the history.
     
  11. Gravy

    Gravy

    480
    Dec 16, 2014
    Is it really that hard to sharpen a v-grind? I don't mean to be rude, but I'm in the same boat as d762nato. I've never understood the appeal either.
     
    A.L. likes this.
  12. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    The only blade I have with a chisel grind is a Leatherman multi-tool. I don't make much use of the blade itself bit seems stout enough for it's size. I just never had an interest in the style. I did handle a Benchmade Pagan a few weeks ago at a gun show. It has a pretty stout chisel grind on it. I can see where this is a good fit for the design as it is primarily a stabbing/thrusting blade designed to be used with force. I think the Chisel is definitely a specialty grind.
     
  13. White Crown

    White Crown

    84
    Jan 6, 2016
    Chisel grinds are easy(er) to get a serviceable edge on, but it really depends on having good steel. I put a 17ish chisel grind on the spey blade of a Case stockman and I can make a few passes on an arkansas stone, strop on my palm, and shave again. I only use it to cut softer materials though.
     
  14. Skimo

    Skimo

    Mar 28, 2009
    Are you trolling intentionally or accidentally?
     
  15. Spyder59

    Spyder59

    Dec 26, 2014
    Now, I understand the need for perfect symmetry. It drives me crazy, and it only bugs me when it pertains to my stuff. OCD for sure. Lol. [emoji41]
     
  16. White Crown

    White Crown

    84
    Jan 6, 2016
    Yeah I get a twitch every time I open my spey blade now, but was able to put a 17deg inclusive grind so it literally cuts like a razor blade. Earnest Emerson has made the "razors are chisel ground" argument, and there is some validity to it, but not like it is with a thinner blade and steeper bevel. My Emerson never got as sharp as my Case with the chisel grind, but it was easy(er) to sharpen. In a tactical blade I think it is pure preference.
     
  17. Icky Thump

    Icky Thump Gold Member Gold Member

    Dec 8, 2011
    Phil. Hartsfield.
     
    Bigfattyt likes this.
  18. dr_fosg8

    dr_fosg8

    Mar 17, 2013
    And that is why there are so many options for us to choose from. Buy what you like, there are plenty of different knives out there.
     
    Bigbobg likes this.
  19. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    ?

    Given the same blade blank, a chisel grind will always have a stronger edge and tip than the dual ground hollow or flat. There is more material to support the edge and tip. The edge won't roll or chip as easily. The tip won't break as readily under strain or sheering. Applying a grind to a single bevel leaves much more material for mechanical support.
     
  20. jmclfrsh

    jmclfrsh

    Dec 1, 2012
    ^ That makes sense to me. That is why some knives come left or right handed. The beveled side goes against the palm of the cutting hand, and the flat side is opposite of that.

    A blade with the "straight" or flat side on the right side, like an Emerson, is easier to cut with in a straight line while being held in the left hand. At least it is for me, and luckily I am left-handed. And I own six Emersons.
     

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