Fred, the geometry of a chisel grind produces a very sharp edge. It's also very easy to sharpen, you only have to maintain one angle, not two. However, one bevel also means that the knife will pull to one side when you cut. It also means it's lousy for cutting stuff in the kitchen-the sudden change in the bevel to the spine acts like an axe. You get half way through, meet an awful lot of resistance, and the stuff splits (just try it on a carot). I've got a CQC-7 plus a few other chisels, they're kinda fun, but not as versitle as a regular grind; I don't buy them anymore.
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"Better to reign in Hell, than serve in Heav'n"
John Milton
There are only two types of people; those who understand this, and those who think they do.
