Chisel Ground Knives

M

me2

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Oct 11, 2003
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Is there still a market for these? There was a good demand for them a while back, 3-4 years, but they seem to have declined in popularity. Does anyone still use them? There are still makers that make them I'm sure. I'm not just talking about tanto tips, but the chisel ground utility knives like the little A-2 drop points too.
 
Chisel or one side grinds are still popular in carving knives and still made by Emerson in left hand grinds only on his popular folding knives.
 
The fad (for lack of a better term) on the chisel grind has past. That is why you don't see as many as you used to. Many makers will still do them on request.
 
I wanted to try to make a few and see if they would sell, but if no one is buying I'll have to try something else. They just seemed really popular for a while, then died off. They seem a good place to start, since there is no grind to match on the other side.
 
I think you should go for it, it's a great way to learn. It's probably harder than it looks to do really well. Sounds like your discribing the Hartsfield /Emerson thing, and a well executed single bevel knife can be a heck of a cutter. I think that the tanto and the chisle ground drop points still have fans out there.

-Scott
 
Whereas the blade itself is flat ground. Very complex geometry. He says it's done that way to make the tip strong so you stab through things. While the remainder/belly of the blade is evenly flat ground. So it can stab through steel drums and still cut cheese. On further reasoning, this makes sense. A flat ground tip is more prone to breaking at his or any other maker's thinness of blade if stabbed through a steel drum. the chisel tip adds material to the tip area.

On my folder that I just sold to Dirk, when the knife is folded and you look at the blade, it appears uncentered in the folded position, looking at the tip alone. But if you look closer, the blade belly/edge is completely centered between the scales. Only the tip appears off because there is more material on one side forming the top of the chisel tip.

One of the only knives that I've seen with two types of grinds on one blade.

cliff
 
Benchmade used to make a 910 Stryker with chisel grind and ATS34. Was it any good? It had part serrations, which I question on a chisel grind.
 
cliff, the CRK tanto Sebenza has a convex grind at the tip, and his usual hollow grind for the regular edge.
 
Lavan said:
Benchmade used to make a 910 Stryker with chisel grind and ATS34. Was it any good? It had part serrations, which I question on a chisel grind.
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i have had 2 CG strykers, 1 a prototype, they are ground right hand FWIW, imho they cut no better/no worse than a LH CG, so i would say its no better/no worse than any other CG, both of mine were part serrated also.

just 'cuz it was unusual really i liked them better than the std strykers, i swapped 1 and a bud had to have the other.
 
Lavan said:
It had part serrations, which I question on a chisel grind.
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Why? Serrations, by nature, are chisel ground (they're ground only on one side).

Peace.
 
Serrations are usually chisel ground, even on a v-ground blade. But they don't have to be. CRK is using a new short-and-long serration pattern that is long-and-short on the opposite side of the blade.
 
That's true, isn't it.

Hmmm. Well, I just ordered one today. Waiting for it to arrive.

I just HAD to get a chisel grind. Around these parts, we have trouble with unruly oil drums gettin beligerent and out of hand.

No more!

;)
 
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