Chisel grind

[Nebulae]

So how are chisel grinds are they weird to use or is there really a difference.
And how do you sharpen them

here's a pic

 

[richard j]

i would use a glass plate with 3m wetordry sandpaper stuck to it. depending on how dull the edge is will determine what grit to start with. i make chisel ground knives and i put a half conves edge on them. that way you only sharpen the edge if it gets chipped or gets dull. with a knife like the one in the picture, you would have to sand the entire edge to get it sharp.

 

[Esav Benyamin]

Chisel grinds can be confusing to use. They tend to push material away from the ground side.

In slicing fish, this can be useful: with the flat side against the fish, a thin slice is cut off and pushed away, to lie in a graduated stack alongside.

In practice, the grind will push the blade away from that side when slicing through something like cardboard, giving you a curving cut.

For best control, the grind should be on your strong side, that is, on the right for a right-handed person.

 

[C-9]

Chisel grinds can be confusing to use. They tend to push material away from the ground side.

In slicing fish, this can be useful: with the flat side against the fish, a thin slice is cut off and pushed away, to lie in a graduated stack alongside.

In practice, the grind will push the blade away from that side when slicing through something like cardboard, giving you a curving cut.

For best control, the grind should be on your strong side, that is, on the right for a right-handed person.

Chisel grinds are also used the opposite way on fish as well. In the case of fish or other foodstuff where you are cutting pieces off a large piece, and I figure this can work okay for whittling and such if you learn how to use it, is that there is little to no displacement of the cutting medium on the flat side.

 

[Sam Salvati]

You can also do the japanese variation on a chisel grind knife, which is used for cutting fish. The back or "flat" side is actually concave ground so much so that when you lay it on a stone to sharpen it only about 1/16th of the spine and barely a hair on the edge is touching the stone. The front edge is usually flat ground, or sometimes convex. IMMENSELY sharp but thin edge, great for slicing.

 

[knife-fan]

So basically, Chisel grind = slicing fish...

Given the "strong side" comment above, does anyone know of a lefty chisel grind? I'm relatively new to this hobby, but I can't recall ever seeing one.

 

[Sam Salvati]

For a lefty you grind the other side instead

 

[hkpokes_you]

Emerson grinds them on the left side. He says that his testing, and the testing of an unnamed government agency that he worked for, did not show any difference between right and left hand grinds for combat or utility purposes - so the went with a left hand grind in order to be different from Japanese chefs; it's on his website. I have no personal knowledge or opinion on this.

 

[Nebulae]

sounds like a pain I'll just stick with regular grinds

 

[Hengelo_77]

In shoe making and -repairing traditionaly chisel ground knives are used to trim sole material that is wider then the shoe.
First you glue the material under the shoe, wider then the shoe, then trim it.
We use a blade with an app. 1" straight cutting edge.
You hold the blade upwards with four fingers, facing yourself. You put your thumb on the shoe and cut with a pulling motion.
You have a lot of strenght and control that way.

The chisel grind is a safty, if you do lose control of the knive it will always cut away from the shoe and thus not damage it.
(you don't want to damage $1200.- orthopaedic shoes!)

Sharpening is easy, just sharpen one side as you always sharpen a knife. Then place the other side flat on the stone and make a few moves. All you want to do is remove the burr.
Strop as normal.