Chisel Grind?

[gscreely]

I am doing a run of 6.5" chefs knives .065" stock, super-thin bte geometry and have been experimenting with different grinds. I am really leaning towards a chisel grind, I know they are polarizing, but I think it could really distinctive feature of the blade for the folks that love chisel grinds. What do you guys think?

 

[toker]

Great looking knife. I like chisel grinds on knives, but that may be because I can sharpen them easily.

 

[lawp]

Do you cook? Can you slice an onion? A symmetrically sharpened blade will cut straight down through an onion. A chisel grind will veer to one side and produce a thin/fat slice. And might veer close to your fingers.

 

[toker]

Do you cook? Can you slice an onion? A symmetrically sharpened blade will cut straight down through an onion. A chisel grind will veer to one side and produce a thin/fat slice. And might veer close to your fingers.

A Usuba is typically a chisel grind.

 

[Danke42]

A Usuba is typically a chisel grind.

Let's not get all bogged down with facts

 

[Fixall]

You should post this in the Buck forum. Lots of people with experience with a chisel grind in there since that’s all Buck is capable of producing these days.

 

[Guy McVer]

I like chisel grinds on knives, but that may be because I can sharpen them easily.

That's the main appeal, yeah. When you want something that's dead simple and always sharp, you want a chisel grind. You don't even have to think about it. Even better if it's a sheep's foot. The easiest thing to sharpen in the world is a chisel ground sheep's foot knife.

 

[gscreely]

Do you cook? Can you slice an onion? A symmetrically sharpened blade will cut straight down through an onion. A chisel grind will veer to one side and produce a thin/fat slice. And might veer close to your fingers.

I cook a lot. I would say that issue is overstated, but not without merit.

 

[Locutus D'Borg]

I had an Emerson CQC-7 custom with chisel grind and I loved it. I gave it to a deserving soul but I do love a good chisel grind.

 

[Wandering_About]

As a lefty, I'm not a fan of chisel grinds in large part because they are inevitably ground on the wrong side of the knife. Also just never met one that I really preferred over a v grind. Just throwing my penny's worth out there.

 

[Dougluvn]

As a lefty, I'm not a fan of chisel grinds in large part because they are inevitably ground on the wrong side of the knife. Also just never met one that I really preferred over a v grind. Just throwing my penny's worth out there.

You need a left handed knife.

 

[Taz]

I am not a fan of chisel ground knives for the kitchen. Pocket knife or EDC type blade, they can work great! I am not sure how a low chisel grind would perform in taller/harder ingredients since most of the knife will be at the .065" thick? It may make for a lot of sticktion, too and more friction in the cut? For a knife for proteins/softer items, it may be OK (like a Honesuki, Deba, Yanagiba, etc), but for general use, something more symetrically ground (preferably convex or S grind) and farther up the blade would be my choice.

Yes, Usuba are chisel ground, but they have the ura side ground with a slight concave and the chisel grind is usually convex. They can work well, but need adjusting your technique and are more of a purpose built knife/shape than a general purpose chefs knife?

I would try your knife in a variety of foods and see how it goes? When I grind kitchen knives, I do a lot of testing with a variety of ingredients to see how the grind performs while I am grinding the blade.

 

[scdub]

I have a Mioroshi Deba and it’s really nice for trimming meat and taking chickens/fishes apart. I mostly use it off the cutting board but it also does fine for small veggies.

The only things it doesn’t do well is cut tough material (bone) and make even-thickness slices of bigger veggies.

If you’re doing a batch, why not do 1/2 of each (same handle materials/styles for std/chisel grinds) and see which ones sell fastest?

 

[Longrider]

You need a left handed knife.

I'm left handed. I have a collection of scissors and shears. All right handed. It is difficult and very uncomfortable for me to use a left handed scissor. That seems to be true also for other left handed people. We have spent a lifetime using right handed tools. It's built in to our muscle memory.

I expect that this is equally true for knives. We've spent a lifetime compensating for less than optimum tool set up to get equivalent results. We've spent a lifetime using right handed knives. It's built into the muscle memory now. Most of us couldn't use a left handed knife well. Especially using a set of knives, some left, some right. That said, there are probably knives and edges that are easier or more difficult for a left handed person to use. A chisel grind edge might be one of those.

 

[Dougluvn]

I've made about 25 chisel grind kitchen knives and not a single 1 was left handed.