Emerson Chisel Left Side Why?

Spey

Spey

Joined
Apr 15, 2012
Messages
1,104
My Example: ETAK-B V-Grind Primary w/Chisel Secondary applied to left-hand side.

I have often wondered (actually discounted the brand because of this) why Emerson knives Chisel grind is typically on the left-hand side of their right-handed knives?

Seems to me to be a right-handed knife with a left-handed grind.

In general, I have assumed this related to being on the "presentation side". Is there any perforce based reasoning behind this geometry?

I sometimes sharpen asymmetric secondaries, but typically will put the flatter bevel on the left side of a right-handed knife as it cuts better in my opinion and is easier to control. Steeper angle to the right or away from media being cut pushes cut material out and away. (Visa-versa for left-handed use.) Examples: Feathersticking Chisel pushes wood curles away from media, Food pushes away from media, Easier to resist the turning forces that asymmetric grind creates if chisel facing outwards.

I would appreciate any knowledge replies to help me to understand the principal's behind this design.

Please don't simply quote things like references here as I am aware (my above statement related to the "presentation side" answer):
http://emersonknives.com/ek_faq/why-do-you-use-the-chisel-grind/
http://emersonknives.com/ek_faq/why-do-you-put-the-chisel-on-the-front-or-left-side-of-the-blade/

Thank you,
 
Last edited:
Sounds like you have your answer(s). I don't find the LH edge to be too bothersome compared to my ZT & other V edge blades through most materials. Personal preference. I do wish their chisel gound blades like the 7B are RH grind with RH edge.
 
Your link does answer the questions you ask. I'm not sure what other information you're seeking. If it's opinions then here's mine. I bought a Emerson knife with the intentions of it being an all around tool. It's fills the role as a last ditch weapon. A survival tool that wont be used for delicate slicing or cutting soft material accurately. It's a beast. A bull in a china shop. I own many other knives to whittle with and cut food with. Emersons are not for everybody. I don't care what side the grind is on, the knives cut like animals and that's all I care about.
 
Thank you for the replies so far. I really appreciate the lack of stupid bashing replies that I expected. I have mulled over asking this question for some time now while deciding what I want to do with my ETAK.

Sounds like rayster357 is somewhat in agreement with me (hope that's not putting words in your mouth).

In general, I am looking for any reasons not to pursue a blade reprofile to a way I feel the design could be improved. If there's a valid performance based reason, I am all ears to learn.

Thanks guys for not BBQing me with personal attacks about how "I just don't get it ..." (the Koolaid that is ;-)
 
Biggest reason is it voids the warranty. That's why home brew v edge mods usually don't fetch as much on the exchange.
 
Sosa said:
Biggest reason is it voids the warranty. That's why home brew v edge mods usually don't fetch as much on the exchange.
Click to expand...
Let me understand what you are saying. Sharpening your knife voids an Emerson warranty?
 
Spey said:
Let me understand what you are saying. Sharpening your knife voids an Emerson warranty?
Click to expand...

From what I have read in the past reprofiling the blade to a conventional v grind does. If this is no longer true or never was I kick myself in the ass for not buying a few off the exchange. Maybe the rep or an Emerson aficionado can chime in.
 
It wouldn't photo as well but having the grind push the media waste to the right would make ordinary knife chores a whole lot easier for us right handed folk. Unfortunately, that's not the way right handed operating Emerson knives are ground.

For stabbing, it does not make as much a difference and if my life depended on it I would not be concerned one bit about how awkward pepperoni and cheese slicing (or just about any food prep) would be.

But, it is what it is, as the saying goes and, for that reason I find myself using a second knife for slicing and carrying an Emerson (left side) but not using it so much when the media waste push issue presents itself. If nothing else, it has caused me to hone my weak side forward waving abilities to where it's as second nature to me (if not more so) than strong side rearward waving. When carrying a fixed blade user or a neck knife user I will put the Emerson back on my strong side lest I get mentally lazy.

Now, when there's pepperoni, sausage, cheese or an apple that needs slicing, one of the full flat grind non-Emerson regulars that occupies my right front pocket in rotation can be deployed with surprising speed and resolve. Amazing what food can have one do!

So, to end my dissertation on my personal folding knife and culinary habits and answer your question: me thinks it's all about the photo pose.
 
Last edited:
From what I understand and have noticed is that when sharpening in the field it makes it a lot easier that the grind is a left handed grind. You hold the handle with your left, and sharpen with your right. Since the majority of people are right handed it seems to be more comfortable. Also this leaves the edge facing away from you when sharpening. Just my thoughts but I'll try and talk to Ernie and see what he says.
 
EmersonREP said:
From what I understand and have noticed is that when sharpening in the field it makes it a lot easier that the grind is a left handed grind. You hold the handle with your left, and sharpen with your right. Since the majority of people are right handed it seems to be more comfortable. Also this leaves the edge facing away from you when sharpening. Just my thoughts but I'll try and talk to Ernie and see what he says.
Click to expand...
If I'm free hand sharpening I hold the stone still with my left hand the run the knife with my right. Having the edge where it is makes this possible.
 
EmersonREP said:
From what I understand and have noticed is that when sharpening in the field it makes it a lot easier that the grind is a left handed grind. You hold the handle with your left, and sharpen with your right. Since the majority of people are right handed it seems to be more comfortable. Also this leaves the edge facing away from you when sharpening. Just my thoughts but I'll try and talk to Ernie and see what he says.
Click to expand...

What about the warranty question?
 
EmersonREP said:
From what I understand and have noticed is that when sharpening in the field it makes it a lot easier that the grind is a left handed grind. You hold the handle with your left, and sharpen with your right. Since the majority of people are right handed it seems to be more comfortable. Also this leaves the edge facing away from you when sharpening. Just my thoughts but I'll try and talk to Ernie and see what he says.
Click to expand...

I agree it's better for sharpening. But for stropping I think it really would be better on the other side.I can hold an angle better underhand.
 
There are knife users out there who can only effectively sharpen one side of their blades ...?

I would say that is an unfortunate example of gene pool degradation resultant of using chisel grind knives. If true, that is an unfortunate example of an answer.

I was really hoping for some answers related performance bennifits of Chisel grind left-side design on a right-handed knife.

EmersonRep,
Thank you for posting.
You call it a left-handed grind? "... the grind is a left handed grind", very interesting statement, and I agree.
You also say "You hold the handle with your left, and sharpen with your right". Also interesting perspective.

For a right-handed person that feels very unnatural to me and potentially unsafe to me. My fine control is with my dominate right hand (and I'm pretty good in general with my left). But, I will try this more with an easy scandi-grind blade as a test tomorrow if I get a chance.

If anything, sharpening related, I would think I would prefer to have the edge facing me while sharpening (handle in right dominant hand) so I can see its blade edge contact with the stone (and the shadow when edge is not in contact working up from the edge towards the shoulder). When stropping, also like view directly of how the edge is just barely in contact looking at pattern left on strop, feeling and listening together.
So, Chisel grind right side would seem preferential to me still as a right hand dominant person. :-)

Now if primary is chisel grind (no secondary) I would say it would make little difference because the grind is so wide the blade just lays on the stone at correct bevel easily (examples: wood chisel, scandi-grind, etc.). But, with a narrow secondary chisel ( like we are discussing here) I want to see the edge making contact with stone (as described above).

Everything just really seems to point to it being the presentation (photo) side. This seems to be the main consensus from those that have posted so far.

Don't mean to sound argumentative, I really put a fair amount of thought into this before asking for help in understanding the design concept. I have always wondered about this related to Emerson knives, and now am attempting to decide about doing a reprofile on my ETAK.

Thanks to those who have taken the time to comment.
 
Last edited:
LH or RH, really doesn't matter to me. I would just make adjustments when using the knife.
I hold the handle and pull back on a wet-stone when I sharpen so the way Emerson does the chisel grind is just fine for me.
rolf
 
One of the benefits of a chisel grind knife is the ease of sharpening. It seems like you're fishing for a argument with some of the wording in your posts. The "Emerson rep" is actually that. It seems like you were being a little disrespectful. Please understand that you're posting in Emerson forum and people here like the knife designs that you don't seem to get. Most of your response come off like you think the chisel grind sucks and are challenging us to prove otherwise.
 
Ernie has stated many times, dating back to my personal knowledge as early as 1994, that he chose the left hand grind side because it photographed better. That is, it "presented" better.

The benefits that the chisel grind allow are many and easily understood and proven beyond debate.
 
I find the Left hand edge grind works really amazing with at tiny micro bevel on the other side. If fact the few Emersons I sharpened are some of the scariest and easiest edges I ever put on a knife.
Like Lycosa I pull back on a stone the same way that I strop actually.
Unlike when I finish or touch up on the SM.

That said. The whole left hand grind on the 7, maybe others does not work for me. Or anybody that I know.
 
Lycosa & BellaBlades,

Do you guys typically sharpen on stones edge trailing, or is this a habit formed from history with Emerson knives & left-hand-sided Chisel grinds?

I typically sharpen on stones in a edge leading stroke (my previous references) as in my experience this reduces the formation of a bur (which I try to keep to a very minimum). When approaching very fine grits I sometimes switch to edge trailing with extremely light strokes and/or with tapes and balsa-strops.

When file sharpening saw blades, axes and other rough sharpening edge trailing also because file teeth sometimes stick the edge. I could see this same situation if/when a user might be forced to use an extreemly coarse stone like a rough brick, etc. (like CMU blocks Concrete Masonry Units).

Thanks for the reply.
 
You must log in or register to reply here.
Back
Top