chisel grind

[Bob Bremner]

I'm just finishing my first tanto and after reading in a old blade mag. which explain that the tips chisel grind is on one side. I saw a Cold Steel and the grind was on both sides. Which is right?

 

[tmickley]

I'd guess that neither is right or wrong. By definition, a chisel grind is a one side grind that would carry through to the tip.

A tanto doesn't have to be chisel ground to be traditional. From what I've seen, traditional Japanese tanto's are not chisel ground. That seems to be a product of American marketing.

It's what ever you want to do. The double ground tip would just be thicker than the chisel ground tip. It would make the tip thicker, but stronger. Personnaly, just for asthetics, I'd carry the chisel grind through the tip..

 

[R.W.Clark]

Traditional Japenese tantos were convex V ground 99.99999% of the time. I have never seen a historical piece that was chisel ground. But that does not mean that it was "never" done.

 

[Ivan Campos]

While most of us associate chisel grinds with blades ground on one side only, I have ocasionally seen blades with a very thick, robust double grind, either ground to the edge or with a secondary grind, called as such, like the CS tanto you mentioned.
I would not know how correct or incorrect it is, though.

 

[Bruce Evans]

The way I see it is that a Wood chisel is ground and razor sharp on one side only..
But then again a cold chisel is ground very thickly on both sides..
The million dollar question..
Everything I have seen called a chisel grind is one sided only though..
Bruce
I aint no help am I