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chisel grind


knife law moderator
Dec 25, 1998
What is so special about chisel grind? Is it supposed to be that much better than anything else? And doesn't it seem that Emersons CQC series has the chisel grind on the wrong side? I would also like to get some opinions about other types of grinds.
They will seem sharper because they are only ground on one side (lower total angle for the edge). You should compare a chisel ground knife to another one just so you can pick for yourself which one you like. Some people use chisel ground knives for some things and other knives for other things. Just a matter of preference. It's really hard to say which is "better" because those kinds of statements are based a lot on opinion.
Also, some will say there is no "wrong side". I believe that he placed the edge on the side he placed it on for sharpening reasons.
I think a chisel grind lends itself to ease of manufacture and it has no extra merit or utility over a conventionally ground blade.
Because of its low angle of incidence it cuts like the dickens, but a conventionally ground blade with a similar angle of incidence would cut just as well.
However, any dissymmetry of shape would show up more dramatically in a conventionally ground blade if one ground it to such an acute angle of incidence as one sees in typical chisel ground blades.
So, if an artisan makes his knives super dissymetric in the first place, like a flounder, he has made a "perfect" blade, by design and definition, that requires less time and concentration to make than a conventional, symmetrically ground blade.
He only has to grind one bevel.
I see the chisel grind on a knife (or sword) as hype and a ploy to make and sell as many knives as possible in the shortest amount of time for the least amount of work.
No smiley face, but a very humble opinion.
Ken I agree with you 100% just easyer on the maker. If I want a chisel grind I will get a chisel not a knife.(but I will give a smiley face)

I am not a real big fan of the chisel grinds myself. For one, they make cutting into a medium difficult. For example, take out your STIFF kiss that you got for X-mas, and try to slice a straight line in paper. Not gonna happen. If you are just whittling or scraping, you are not going to have a problem with a chisel grind, but it you are cutting into something whre the whole blade is immersed in the medium (big juicy steak, cardboard, etc.)You aer going to get funny looking cuts.

I got a STIFF kiss because it is cute, didn't cost too much, and it does its job on birds well enough, but I'd really like a drop point/hollow ground version (earth to CRKT, do you read me?).

I wasn't a fan of chisel grinds until I got
my RJ Martin knife. On this piece, there is
no secondary bevel, the grind is on the correct side for me. It slices through soft
materials effortlessly, cuts pretty straight,
and is easy to keep sharp. I think a well-executed chisel grind has a lot of merit, there's just very few well-executed ones around.
IMO, it depends on what the knife will be used for primarily. I don't like a chisel grind on a using knife. They don't cut straight. Also, in my experience the edges tend to be more fragile due to the low angle of incidence. This makes it prone to chiping if it's used hard. OTOH, for a fighter a chisel grind is good because they are very sharp as previously mentioned.



i carry a bm 970sb for daily carry as a defencive knife. for that role the chisel grind is fine.i dont do utility work with it. if i actualy need it for selfdefence then the sharp edge the chisel grind gives it will be good for the job. if i stab and want to move the blade insode the target then i'm not looking for strait cuts anyways.
the name of the knife is the CQC7 for close quarters combat. not for utility, but for deep, sudden interpersonal relationships with attackers.