Chisel ground?

Chisel Ground - The edge is only ground on one side like a chisel. Personaly, I would only use a chisel ground knife in the kitchen for food prep, especialy when making thin cuts. I am not a big fan of chisel ground EDC folders, it is hard to make a straight cut with one.
 
That's a great knife for an assassin with a few extra bucks to spend. :D

Although the chisel grind is so often seen with Americanized tanto blades, it is also found with the occasional "normal" blade shape. In any case, first decide what you want a knife to do, and then find a knife that does it well. Of course, if you want a display piece, you could hardly do better than the Beretta 682 Avenger II.

As Stockeman says, the chisel grind works well for thin slicing -- but only if the bevel is on your strong side. This Beretta has the bevel on the left.
 
Some visuals... :)

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Here is what Jensen Elite Blades states about the chisel grind on their website:

The chisel ground edge aids in the knifes ability to be used crafting other tools, weapons, utensils and traps, as it functions similarly to a wood/carving chisel. Chisel ground knives are about the easiest knives to sharpen... you do all the "work" on the ground side, and gently wipe the burr off the flat side (keeping the blade as flat to the stone as possible).

These words were for the Evolution Survial knife. I guess it always depends on what you plan to use the knife for.
 
I'm not a big fan of using chisel ground blades, but I could look at Megalobyte's pics of them all day long! Great pictures, as usual! Thanks!
 
So, is it a flat grind on the ground side or a hollow grind on the ground side? Just curious, I'll probly not buy the knife, my CUDA Dominator is all the folder I need for now...
 
NOT flat ground, but lapped flat (think woodworking chisel). The other side can be any grind. Instead of a \/ , you have l/
 
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