Chisel Grind

[ojohnny400]

What are the pro's and con's?

 

[slurptoss]

Pro's

Blade geometry and edge are usually thinner.

If you lay the flat against what you are cutting you can cut at a very low angle.

Slightly easier to sharpen

Con's

Some makers like Emerson only make left handed grinds

Aesthetics (IMO)

Cutting performance may be worse for some tasks, but I'm far from an expert

 

[ojohnny400]

Thanks, I'm thinking about getting a fixed blade with a chisel grind and have no experience with them

 

[Franciscomv]

I tried different chisel ground knives (and a couple with chisel edges), and really didn't like any of them. It's fine for SD knives, or if you don't mind losing some precision in your cuts (or if you use chisel ground kitchen knives for a specific task); but for EDC and work knives it didn't perform well for me. It's difficult to make a straight long cut the blade tends to veer off to one side.

I found sharpening to be more or less the same as with regular "V" ground knives, perhaps a bit faster since you only really sharpen one side and then remove the burr on the other. Not a huge advantage.

 

[ojohnny400]

That's kinda what I was wondering. I hate to take a chance on a 200 or so dollar knife and not like the grind.

 

[K.O.D.]

Not a fan of chisel grinds or chisel edges. The ones I've had chipped and rolled badly. I prefer FFG's.

 

[HwangJino]

The only chisel style knife I have is a yanagi (sashimi slicer).

I couldn't think of a benefit for an outdoor knife.

I use my yanagi for thin slices of fish, my edge barely makes contact with cutting board. It is extremely sharp, only benefit.

I hear so many people say it's easier to sharpen, not in my experience.

 

[ojohnny400]

Forgive my ignorance, what is FFG's?

 

[G. Scott H.]

Full Flat Grind or ground in a continuous wedge shape from spine to edge bevel.

 

[Georgia Guy]

I've got a couple of Emerson's they don't hold an edge well for me. I second FFG.

 

[Lycosa]

Yep, the CG is good for SD and basic cutting.
Go with a V grind for EDC utility cutting.
rolf

 

[Franciscomv]

That's kinda what I was wondering. I hate to take a chance on a 200 or so dollar knife and not like the grind.

You might want to try a more affordable chisel ground knife just to see whether you like it or not. Or, if you're going to invest more, go for something that you can sell without taking a big loss.

 

[Joe Watson]

I've got a couple of Emerson's they don't hold an edge well for me. I second FFG.

That's because they're tempered soft.

Chisel grinds cut great on small, thin knives. I don't like them for chopping, batoning, etc.

If you're good at sharpening, it's all the same. If you're not good at sharpening, it's a little easier.

Throw a reverse edge bevel on it and the "drifting cut" disappears.

I also don't believe in left vs right handed grinds, unless you're making very low angle cuts.

 

[RevDevil]

I tried different chisel ground knives (and a couple with chisel edges), and really didn't like any of them. It's fine for SD knives, or if you don't mind losing some precision in your cuts (or if you use chisel ground kitchen knives for a specific task); but for EDC and work knives it didn't perform well for me. It's difficult to make a straight long cut the blade tends to veer off to one side.

I found sharpening to be more or less the same as with regular "V" ground knives, perhaps a bit faster since you only really sharpen one side and then remove the burr on the other. Not a huge advantage.

I would agree, sharpening is no more easy or difficult with a CG. What I did find is that I can achieve a much sharper edge for a really precise cut. I do the controlling on the cut, not the tool. So IMO, the tool is part of it, the fine motor skill is another. The veering does occur if you are push cutting through stuff, but can be easily corrected by slicing instead.

That's because they're tempered soft.

Chisel grinds cut great on small, thin knives. I don't like them for chopping, batoning, etc.

If you're good at sharpening, it's all the same. If you're not good at sharpening, it's a little easier.

Throw a reverse edge bevel on it and the "drifting cut" disappears.

I also don't believe in left vs right handed grinds, unless you're making very low angle cuts.

Great points Joe, thanks. :thumbup:

 

[bpeezer]

I also don't believe in left vs right handed grinds, unless you're making very low angle cuts.

In my experience left vs right handed chisel grind makes a huge difference, especially if serrations are involved.