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Chisel ground good/bad????
- Thread starter Runsalone
- Start date
spyken
Gold Member
- Joined
- Apr 29, 2002
- Messages
- 5,578
I'm just thinking aloud - did you reduce the edge angle on the left side of the blade? if you didn't, and just ground the other side with the same bevel angle, what you're getting is now a 60 degree included angle, instead of the original 30 degree included angle.
am I correct here?
Cliff Stamp
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- Oct 5, 1998
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- 17,562
That would not effect the ability of the knife to take a shaving sharp edge. You can get shaving sharpness at very high edge angles, though the cutting ability in general will be very low.
-Cliff
-Cliff
This thread got to me thinking about the edge that is on my CQC. It is, lest I repeat myself hair poppin sharp. I haven't let the edge get to the point where it needed a full sharpening. So sitting here as I am with nothing better to do with about 18" of snow overnite, I figured what the hell lets dull it up and see what happens when I sharpen it. This is an excecise in ease of sharpening and seeing if I can get that edge back. I am sharpening as I type or at least typing paragraph breaks. Yea I know I could be doing something constructive but when you only work part time and there is this snow on the ground well what the hey.
So out comes the aligning steel and I proceed to really really dull the edge. My son thought I was nuts. This took a couple of really good hard passes on the steel-edge first with the blade to get it dull too. Interesting to note here is that the edge is definetly not rolled over, which I thought it would be. Confirmed dullnes with thumb pad test and with newspaper cutting which it would neither grab thumb pad skin nor even come close to cutting paper.
I have a coarse diamond hone that I popped out of the carrier for my Lansky and a med. grit gray stone and a hard white stone. None of these stones are large by any means and as a matter of fact they are pocket stones. Started with the coarse diamond hone first. Used magic marker on the edge to make sure I had the blade laid over enough to get a full and proper sharpening.
I used the coarse hone for a total of about a minute and a half. Took off precisely the magic marker that marks the edge. The edge cantle now has a high luster and a coarse type of look to it. You know you can see a diagonal pattern to the edge from the sharpening. Not bad really. Felt the edge and I am absolutely blown away. The damn thing is sharp as hell again. Less than two full minutes on the coarse diamond hone and man, shaving hair and cutting newsprint extremely easily. I will forgo the med gray and fine white and leave it as is. I kind of like the coarser bite it has to it.
Which leads me to the conclusion that EKI should start sharpening all of there primary edges on there commercial knives like this and at this angle. I can't for the life of me figure out why with a chisel grind like this on my CQC and the ease of maintenance, no rolling of the edge, and the high degree of sharpness that it attains it just seems like a no brainer to me. I have stropped the back side on my jeans and if it can be believed it is even sharper feeling. Go figure.
Now this edge doesn't have the smooth sharp feel to it like it did before but feels more toothy and grabby while still being able to easily slice either straight up and down or at an angle. I am very pleased indeed. I think I started this thread around 10:30 a.m. est and it is now 11:07a.m. All this includes letting the meter reader in and typing as I go. Keep'em sharp
So out comes the aligning steel and I proceed to really really dull the edge. My son thought I was nuts. This took a couple of really good hard passes on the steel-edge first with the blade to get it dull too. Interesting to note here is that the edge is definetly not rolled over, which I thought it would be. Confirmed dullnes with thumb pad test and with newspaper cutting which it would neither grab thumb pad skin nor even come close to cutting paper.
I have a coarse diamond hone that I popped out of the carrier for my Lansky and a med. grit gray stone and a hard white stone. None of these stones are large by any means and as a matter of fact they are pocket stones. Started with the coarse diamond hone first. Used magic marker on the edge to make sure I had the blade laid over enough to get a full and proper sharpening.
I used the coarse hone for a total of about a minute and a half. Took off precisely the magic marker that marks the edge. The edge cantle now has a high luster and a coarse type of look to it. You know you can see a diagonal pattern to the edge from the sharpening. Not bad really. Felt the edge and I am absolutely blown away. The damn thing is sharp as hell again. Less than two full minutes on the coarse diamond hone and man, shaving hair and cutting newsprint extremely easily. I will forgo the med gray and fine white and leave it as is. I kind of like the coarser bite it has to it.
Which leads me to the conclusion that EKI should start sharpening all of there primary edges on there commercial knives like this and at this angle. I can't for the life of me figure out why with a chisel grind like this on my CQC and the ease of maintenance, no rolling of the edge, and the high degree of sharpness that it attains it just seems like a no brainer to me. I have stropped the back side on my jeans and if it can be believed it is even sharper feeling. Go figure.
Now this edge doesn't have the smooth sharp feel to it like it did before but feels more toothy and grabby while still being able to easily slice either straight up and down or at an angle. I am very pleased indeed. I think I started this thread around 10:30 a.m. est and it is now 11:07a.m. All this includes letting the meter reader in and typing as I go. Keep'em sharp
from Toothed --
Exactly -- this is especially true when preparing the different forms of sushi. Using the hira giri or hira zukuri (starting from the right side of the fillet, cut straight down across the grain, drawing the knife toward you) method benefits from the right-side chisel grind. It seperates the single piece from the rest of the fillet.
Joe Talmadge also addresses the issue of which side the grind is placed in his "Sharpening FAQ."
Exactly -- this is especially true when preparing the different forms of sushi. Using the hira giri or hira zukuri (starting from the right side of the fillet, cut straight down across the grain, drawing the knife toward you) method benefits from the right-side chisel grind. It seperates the single piece from the rest of the fillet.
Joe Talmadge also addresses the issue of which side the grind is placed in his "Sharpening FAQ."