Grinding Question

[randg]

I have seen some blades that are only ground on one side. Most of the ones I have seen have been Japanese knives. Is there any pros or cons to either grinding one or both sides?

 

[Ilovetoolsteel]

I have seen some blades that are only ground on one side. Most of the ones I have seen have been Japanese knives. Is there any pros or cons to either grinding one or both sides?

It's called a chisel grind, from what I understand it makes for a sharper edge. I can't tell you if that's true I have never tested it out.

Most companies that do them put the grind on the wrong side for righthanders. the only ones who do it right are the japanese on their chef's knives. Food prep is where a chisel grind is supposed to really pay off. You can slice soft foods like raw fish paper thin.

 

[Stacy E. Apelt - Bladesmith]

The pros of the Japanese grind:
1 - It takes half as much finishing to sharpen one side.
2 - While the blade angle is only slightly more acute than that of a double
bevel,it moves the thing being sliced in one direction only,thus creating
less blade friction.This allows for sharper edges and thinner slicing.

The cons -
1 - The blade must be used carefully to avoid chipping and sharpened
regularly and properly.
2 - The blade is directional and makes either right hand or left hand cuts.

I have made a double set,one right and one left, for an ambidextrous sushi chef.
Stacy

 

[Dan Gray]

The pros of the Japanese grind:

2 - The blade is directional and makes either right hand or left hand cuts.

Stacy

this is what my wife has for a problem she can not cut straight because of the double grind on reg knives,
she can't judge the angle on the left side cutting right handed..a chisel grind on the right side would straighten her out :thumbup:
I think I got that right..or left

Hmmmm I wonder if anyone has tried a hollow chisel grind? I'm sure they have but it sounds like something I'd do

 

[S.Knowles]

Randg, Not to hijack your thread but,Dan wanted to see Just did this one yesterday. 1/4" 01, 4" blade x 3/4 wide. First time hollow grinding. I tried to keep it simple. Nice strong tip, shaves nicely. Its a good sticker!

Shawn

 

[Dan Gray]

I think that's with in topic

interesting,, thank you..
make sure you show the finished product when done..:thumbup:

 

[S.Knowles]

I think that's with in topic

interesting,, thank you..
make sure you show the finished product when done..:thumbup:

Will do. Kinda my attempt at one of those fancy new-fangle grids you see on some striders and Elishewits'. Shawn

 

[beardking]

How would a chisel grind be for a hunting knife. Specifically one that is to be used to dress out a deer after a hopefully good hunting season.

 

[mete]

No not good for a hunting knife. A chisel grind has two purposes ; a chisel, and some chef's knives because it permits you to make very thin slices of veggies and things easier ! The proper chef's knife [I don't know the proper Japanese names for them] is slightly hollow ground on the back. It has a bevel on right or left depending on whether the user is right or left handed. Unless you're doing fancy Japanese type cooking an ordinary chef's knife works fine especially if it's a thin blade like a Shun [they're great]