Chisel Grind

T

TATTOOMAN

Joined
Dec 2, 2005
Messages
86
I've Got 2 Blade Blanks Cut Out And Shaped. Both Are Approx. 6"
Long,with 2 3/4" Blade Lengths. One Is A Drop Point And The Other
Is A Wharncliff. I Was Going To Try Flatgrinding On Both, But I
Think For The Wharncliff I Would Like To Do A Chisel Grind. I've
Never Had A Knife With A Chisel Grind And Would Like As Much Info
As Possible On How To Do The Grind And How To Sharpen. Is The
Backside Totally Flat? Any And All Info Is Much Appreciated.
When I Get The Grinds Done I Will Try To Post Pics. I May Have To
Email Pics To One Of You To Post For Me. Btw: The Steel Is
1/8" O1 From Texas Knifemakers Supply. Thanks, Randy Roberts
 
I can only think of two uses for a chisel grind for practical use.A chisel [that's why they call it a chisel grind !] and some of the japanese chef's knives which are used to make very thin slices of veggies.The chisel is totally flat on the back side and hollow ground on the other side.. The chef's knife is slightly hollow ground on the back. The hollow grind makes for easier sharpening and of course you sharpen the whole edge [no secondary bevel] on a stone.
 
I'm with mete.Not sure why you would put a Japanese grind on a Wharncliff.The ones I do for sushi knives are lapped dead flat on the back and flat ground on the bevel side.The angle of the edge determines how far up the bevel side the grind line goes.This grind cuts the edge angle in half (sometimes as low as 6 degrees).It will slice super thin and easy,but is not for rough use.The cut is directional,so the blade has to be made to slice right or left.Right hand cuts have the bevel on the right.
Stacy
 
Thanks For The Info. I Ground The Blade Yesterday And Went With
The Flat Grind. That Was My First Grindand It Turned Out Ok,
Considering That I Used A 4x36 Sander. I Have One More To Do And
Then I'll Ht Both. With Luck The Blades Won't Crack Or Warp And
Will Hopefully Have Them Done Next Week When I Take My Vacation.
 
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