Chisel ground knives all lefty ?

Bookworm said:
tanto is a blade shape, and can be ground however you please, flat, chisel, concave, convex, etc.

chisel is a blade grind that can be applied to any blade shape.
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You are exactly right. (And your text-based graphics weren't bad, either. :) )
 
In traditional Japanese culture , chisel ground knives were generally considered low end utility knives . Mostly the province of cooks and carpenters an such like . They were considered weaker edges than double ground knives .

I concurr , I have had my chisel ground Emersons exhibit edge chipping ( minor ) in situations where double ground blades of same or comparable steel would not .

I also found them hard to get a straight cut with .

Chris
 
richard j said:
i make chisel grind knives and a friend who is left handed can use any of them i have. some people do have trouble with them but once you figure them out it wont matter. when doing something like peeling potatoes it can make a little difference but like i said, once you figure out how to use a chisel grind the side its ground on wont matter.
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that sir is 100% correct, i have used RH grind and LH grind CG's and other than really fine cutting (....which a CG isnt good for anyway) it doesnt make one bit of difference.

if ya just must have a RH ground one all the CG BM strykers are ground like that, RH, there are others but i cant think of them now,
 
I think the grind on the right side is suited for chopping food. Think about chopping a cucumber into round pieces. The blade will chop straight down and the bevel will push the cut-off piece to the right.

When whittling wood, I think the opposite works better. A bevel on the left can help control the depth of the cut and keep the blade from binding in the cut. This requires holding the knife at a bit of a tilt to the right and cutting slightly sideways to the right.

This assumes a right-handed person. And there are lots of cutting tasks where it doesn't matter much which side it is ground on.

This is similar to how a wood chisel is used. With a wood chisel, the side you use depends on the kind of cut you are trying to make. I usually make shallow cuts with the wood chip on the flat side and let the bevel control the depth of the cut. But if am enlarging a pocket in wood by trimming away at the side of the pocket, then the chip will be on the beveled side. That cut will be at a 90 degree angle to the surface and will cut straight down, leaving a vertical surface after the cut.

The great thing about a wood chisel is that it can be turned around as needed. Not so with a knife.
 
I've got a E_______ C_________ with a chisel grind. My question is this, If the grind is such a pain in the neck, why not change the profile on it? and you wouldn't even have to do it all at once, if I understand this right. As it gets dull, sharpen mainly the "straight" side and it will eventually come into a nicer beveled edge for you. Right?
 
i put a convex edge on a chisel grind that i made as an experiment. i had a friend who is left handed give it a try and he could cut just as easy with it as i could. that knife cut a little different compared to one sharpened on one side but not much.
 
Chewy1 said:
I've got a E_______ C_________ with a chisel grind. My question is this, If the grind is such a pain in the neck, why not change the profile on it? and you wouldn't even have to do it all at once, if I understand this right. As it gets dull, sharpen mainly the "straight" side and it will eventually come into a nicer beveled edge for you. Right?
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This is true, but for the typical person, this would take more than a lifetime of routine sharpening and would double the edge bevel angle which may then be too thick to cut well. If done all at once, it would erode a visible portion of the blade. Better to start with the blade you want.
 
Gentlemen--- The CG was not meant for precision cutting. The V grind does that the best. Just try to understand WHAT the CG IS good for and then we won't have these crazy CG threads anymore.
 
Lycosa said:
Gentlemen--- The CG was not meant for precision cutting. The V grind does that the best. Just try to understand WHAT the CG IS good for and then we won't have these crazy CG threads anymore.
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Thanks all for your feedback,:D
it seems that kind of thread is quite common no?
So my next folder will be a conventional V grund one.
Chris
 
Chris---For general cutting, the V grind is the way to go. I love the chisel grind but I only carry mine for serious situations. It is not a utility knife. Check out the Leu Custom web-site. His CG's are deadly works of art. Post what you end up getting!
 
Hmm, maybe I'm just not a heavy user, but lefty grind works for me.
Works even better for my right handed buddy who happens to make cuts in the left hand. Done on the correct side, line up cut with the flatside and watch material fall the other
 
i would say chisel grinds are mostly for self defense, which imho they work just fine for that, the zero bevel grind blades from emerson are something to behold, let me tell ya, but even a std chisel grind will work fine for most stuff, not as good as a 'v' grind, but it will work.

as far as for SD is the CG better than a 'v' grind? probably not imho, imho EKI knivesd are CG's because he started out making CG's, liked 'em, and he's stuck with it, imho its a marketing thing now.

if ya dont like 'em dont buy an EKI, simple enuff imho.

if ya have an EKI i wouldnt try and make it into a "v" grind, most of the ones i have seen were funky, i would send it in and get it rebeveled to be more like a ZBG, i have had a commander that someone reground into a std "V" grind, and it looks like it came that way, and cut good to boot(while most i have seen fail on both accounts lol), dont have a clue who did the work though. so i would either rebevel or simply swap it off.
 
Leu Custom said:
Most manufacturers make the chisel grind on the left side for photo purposes only.
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There is your answer. In the U.S., the mark side of the blade is normally the side that shows when the blade is pointing to the viewer left. Why? No reason. Just the way it has always been. Unfortunately, that isn't a good reason to grind blades left handed when the great majority of people are right handed.
 
cdf said:
In traditional Japanese culture , chisel ground knives were generally considered low end utility knives . Mostly the province of cooks and carpenters an such like . They were considered weaker edges than double ground knives .

Chris
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The opposite is true. The very finest Japanese kitchen knives as well as lesser ones have always been single bevel - at least for the past 700 years or so. Double bevel knives were developed in Japan fairly recently and mostly to provide for the preferences of Westerners and Japanese who engage in Western cooking.

There are a few double bevel traditional patterns such as the gyuto and the nakiri and they are double beveled because they are used for chopping more than slicing. The gyuto, actually, was developed for beef butchery. Double bevels are better for chopping or striking than single bevel. The Japanese prefer the single bevel for slicing.
 
Lycosa said:
Gentlemen--- The CG was not meant for precision cutting. The V grind does that the best. Just try to understand WHAT the CG IS good for and then we won't have these crazy CG threads anymore.
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No, actually the single bevel knife is designed specifically for precision slicing. It was developed almost a millenium ago by the Japanese specifically for this purpose. Today, the fines Japanese slicers (yanagi etc.) are single bevel because they can make precision cuts better than a double bevel knife (sujihiki etc.)
 
Lurker said:
I think the grind on the right side is suited for chopping food. Think about chopping a cucumber into round pieces. The blade will chop straight down and the bevel will push the cut-off piece to the right.

.
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The single bevel is actually not good for chopping food. It is a slicer. Japanese cooks don't chop in their traditional cooking. They slice. The Chinese chop and we Westerners chop also and that's why we use double bevel knives for the purpose.
 
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