Chisel grinds, don't you think they are single handed blades?

ron_m80

ron_m80

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Has anyone tried cutting with something in the oposite hand with a chisel ground blade? I find that the control of the cut is severely diminished for a lefty.

As a lefty I find them to be only for right handed people, unless the bevel is ground on the oposite side which I have yet to see. To be honest I don't keep up with chisel ground blades. But I wonder if any lefties have noticed that it doesn't work right for us.
 
Chisel grounds are supposed to be stronger and easier to maintain in the field as there is only one edge to maintain. On the drawback side it does tend to pull cuts to one side like you mentioned.
 
Japan is the biggest user of chisel ground knives and tools. The make versions for lefties to deal with this issue.
 
Emersons and Microtechs have the grind on the proper side for a lefty. I do not like chisel grinds. To me, a chisel grind blade is a half finished blade.
 
honestly its all about how the chisel grind is made.

there are chisel grinds out there that are able to perform just like "double sided" grinds.

very seldom are they made correctly though.
 
I was suprised to see the variations of chisel grinds out there. I did notice emersons were lefty ground.

They aren't for me either, but I did want to know what others thought. I saw a chisel grind that was "lefty" but looked like it was ground on the "right" side recently. I found it to be quite odd based on what I thought I knew of them.
 
I am right handed. If I am making small controlled cuts with a small knife, and the cut pieces moving toward me; I prefer a left side bevel like on the Buckcote blades. If I am cutting larger uniform slices with a larger knife, and the pieces are falling away from me; I prefer a right side bevel.
 
I am in the minority here i guess, I love chisel grinds, you only haft to sharpen half the blade! and as far as cutting, I keep my knives sharp as razors and have never had a problem cutting anything with a chisel ground blade.
 
I don't mind them. I have several right-hand chisel ground knives and they're fine. If you want to cut something in two, a double-grind might be better. If you want to cut a clean slice off something, the chisel grind excels. Industrial cutters and slicers are usually chisel-ground for that purpose, because it doesn't fight against the stock, and only pushes the cut material away. I also have a few Emerson knives, but I've only been carrying the V-grinds (10, 7V).
 
ron_m80 said:
I was suprised to see the variations of chisel grinds out there. I did notice emersons were lefty ground.

They aren't for me either, but I did want to know what others thought. I saw a chisel grind that was "lefty" but looked like it was ground on the "right" side recently. I found it to be quite odd based on what I thought I knew of them.
Click to expand...

I grind all my neckers to be righty friendly. They work great!

heres an example:
100_1883.jpg
 
I reprofiled a flat grind Delica to chisel grind and made a fantastic cutter out of it. Sharpens up so quickly and snicks through most stuff like a laser.
Serrated edge will cut better on tough stuff.
 
Lavan said:
I reprofiled a flat grind Delica to chisel grind and made a fantastic cutter out of it. Sharpens up so quickly and snicks through most stuff like a laser.
Serrated edge will cut better on tough stuff.
Click to expand...

How did you do that reprofile? Can you post pics of the blade, please?
 
p1020584i.jpg


Starting with a big file then going to coarse stone then diamond stone and a LOT of labor.
I don't have a belt grinder.
 
Allen R: I'm a big fan of them too! I LOVE chisel grinds, but I have a hard time finding them in a right handed orientation. I prefer chisel grinds because the blade is stronger and I can sharpen them easier. This might be the reason I like serrated blades as well, I dunno. If I'm not mistaken, you can freehand chisel grinds by lining up the bevel with the stone. I could be wrong, but that was my understanding.
 
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