Grind questions

[JCoutts]

Looking at different grinds on knives, I know that some people really prefer certain types over others. I have a couple questions around grinds.
Is there a benefit on using a chisel grind versus matching the grinds on each side?
What determines what side to put the chisel grind on?

What grinds do you prefer to have on a knife and why? Taking out the difficulty of putting the grind on a knife

Thanks

 

[Stacy E. Apelt - Bladesmith]

I am not sure why chisel grinds have received so much popularity lately. Unless the blade is one that needs a chisel grind, or is a certain Japanese style made kata-kiri-ha...there is little reason for it. The edge is basically the same as a double bevel, but cuts unidirectionally. This is normally not an advantage except for chisels ( duh) planes, and sashimi blades.

Some make it because they think it will be easier....far from the truth.

 

[james terrio]

Is there a benefit on using a chisel grind versus matching the grinds on each side? What determines what side to put the chisel grind on?

The flat side of a chisel grind can rest flush against the workpiece, giving the best control and finest cuts... think of whittling or a hand-plane (OK, a plane iron doesn't rest flush against the board, but you get the idea). The grind goes on the "waste" side of the blade, towards the back of your hand when you hold the knife normally. Sometimes I see chisel grinds on the left or "finger" side of a right-handed knife and that makes no sense to me at all.

The edge is basically the same as a double bevel...

That's really important to remember. Sometimes folks claim a chisel grind gives a keener angle*, and that's flatly untrue. Claims of chisel grinds being somehow stronger than double grinds don't add up, either. Given the same stock thickness and height of grind, a chisel and double grind will come out to the same angle.

I generally prefer full-flat or mildly convex grinds, to get the keenest angle and thinnest edge out of a given cross-section of steel. Strength is addressed mostly by steel selection and HT.

* EDIT * I confess, I have been guilty of this myself

 

[Leethal Cutlery]

The flat side of a chisel grind can rest flush against the workpiece, giving the best control and finest cuts... think of whittling or a hand-plane (OK, a plane iron doesn't rest flush against the board, but you get the idea). The grind goes on the "waste" side of the blade, towards the back of your hand when you hold the knife normally. Sometimes I see chisel grinds on the left or "finger" side of a right-handed knife and that makes no sense to me at all.



That's really important to remember. Sometimes folks claim a chisel grind gives a keener angle*, and that's flatly untrue. Claims of chisel grinds being somehow stronger than double grinds don't add up, either. Given the same stock thickness and height of grind, a chisel and double grind will come out to the same angle.

I generally prefer full-flat or mildly convex grinds, to get the keenest angle and thinnest edge out of a given cross-section of steel. Strength is addressed mostly by steel selection and HT.

* EDIT * I confess, I have been guilty of this myself

+1 I like chisel grinds for some things, My small Damascus edc is chisel ground. Just changes things up a little too. We dont need 12" chopper camp knives, but we like em and find ways to use em even though a smaller knife would do the job too and be easier to carry. Everything has its pros and cons, people just prefer diversity.

 

[JCoutts]

Thanks for the replies guys, personally I really like the look of flat and hollow grinds. Convex look really odd to me and I was asking about chisel because I have seen a lot of people talking about them lately so I wasnt sure if there was maybe something I was missing about them. I have chisels for stockmaking, so I am used to using them on wood. I can see where they would be useful in a kitchen knife as well.
Ok another question, when doing a flat grind, do you usually want to bring the bevel all the way to the spine or leave some flat, or is that really just personal preference?

 

[james terrio]

+1 I like chisel grinds for some things...

Me too, they're really nice for fine detail stuff like cutting leather or whittling. I'm really only beginning to learn about kitchen knives but I can see the appeal there, as well.

Jake, I like my flat grinds right up to the spine... make that triangle cross-section as slim/acute as possible for the best cutting ability. Again, if the knife is too weak with the right geometry for whatever you want to cut, it's time to reconsider steel selection and HT.

 

[Stacy E. Apelt - Bladesmith]

I almost always do a FFG - Full Flat Grind. On rare occasion, I do a partial flat grind, but only because it is a certain style that someone requested. IMHO, swords are the only place a partial grind has any real reason to be there ( thus, it is called a sabre grind). Nearly every other style knife can be made well with a full grind. A few really big knives, like bowies and camp knives can get away with a partial grind.

Hollow grinds are completely different, and normally go only part of the way up the blade.

 

[JCoutts]

Sabre grinds are the grinds that go halfway up the blade correct? Scandi grinds are about a quarter up the blade? Thanks for the responses guys, I appreciate being able to pick y'all's brains a bit.