Jerry, 2 Questions

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Liu Kang said:
=) I don't think there is enough of a demand for it.
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I'd be down for a chisel ground Busse.....as long as I could afford it. :thumbup:

Liu Kang said:
In my experiences, a lot of makers will straight up refuse to do certain grinds, they do not think it is good and do not want them on their knives. This may be the case with chisel grind and that may be the reason why we have not ever seen that grind on a Busse.
Have you ever looked at and held a Busse with a ASYM edge? I think that is very close to the chisel grind. These can be found on some of the older Busse and one certain select few B11. Good luck with your search.
Dan
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I don't think he'll be searching for a asymmetrical ground blade since Jerry already has him a chisel ground Busse locked in a safe somewhere. ;) And I'm not sure your thinking the same kind of chisel grind that Lycosa is.

types_of_blade_grinds.jpg
 
From personal experience a chisel grind Excellent. Easy to sharpen (especially with higher hardness blades) and the bevel on one side does not affect the cutting performance in the slightest (you would think the blade would like to pull one way). I had a axe with this grind and it was scary how it ate wood. I have had some choppers with this as well (Horton does this grind a fair bit) and they were all very impressive.

There were some tests posted somewhere where they tested the grinds geometry and it had some impressive results if I remember correctly. Though I think they were testing on meats/bone, there was also others done with more scientific precision but those were in japanese and I had a hard time reading them.
 
Chisel grinds are trendy garbage that a lot of makers put on their blades now to seem "cutting edge", no pun intended. There are VERY few applications where a chisel grind is favorable.
 
Lycosa said:
Hi Jerry!
Will I ever get that Busse chisel grind knife that you put aside for me?
Will BCK ever do a limited run of chisel ground knives?
Please. :)
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Should've made it to BLADE'10! :p ...Now it's Jerry's personal letter opener. ;)
 
230grains said:
Chisel grinds are trendy garbage that a lot of makers put on their blades now to seem "cutting edge", no pun intended. There are VERY few applications where a chisel grind is favorable.
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But you can dual wield them, right handed chisel grind in the right and left handed in the left :p
 
Wow, what a thread! Thanks gang.
I do own CG knives but one in INFI would be really special.
The origin of the chisel grind knife was a covert knife that was carried for protection in old Japan, by men and women. The chisel knife was easy to make and sharpen. It really is not a utility or a combat knife. Hope this helps.
 
Lycosa said:
Wow, what a thread! Thanks gang.
I do own CG knives but one in INFI would be really special.
The origin of the chisel grind knife was a covert knife that was carried for protection in old Japan, by men and women. The chisel knife was easy to make and sharpen. It really is not a utility or a combat knife. Hope this helps.
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Let the man have his chisel ground knife for whatever reason he sees fit. Someone once told me people buy $1000, 1/4" thick pieces of shiny razor sharp metal and keep them in safes... That's just crazy though... I don't believe it. :D
 
230grains said:
Chisel grinds are trendy garbage that a lot of makers put on their blades now to seem "cutting edge", no pun intended. There are VERY few applications where a chisel grind is favorable.
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This is a bold statement. Can you back it up with some facts?:)
 
GregS said:
This is a bold statement. Can you back it up with some facts?:)
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Facts? no. My opinion on them? Yes.

Chisel grinds are a way for makers to save time and seem different. You can't cut very straight with them because of their asymmetrical shape makes the knife follow a curved cutting path in certain things. Overall they're just a waste, with a select few applications. Chisels being one of them, sushi knives being another. Not to mention they're mainly ground on the wrong side, purely for aesthetics! It's why I've hated every Emerson i've ever touched and will pass on anything that says "single convex saber chisel grind with single convex edge with new hollow grind ultra lazer sharp chisel point". People go "ohhhhhh" and "ahhhhh" at all the bells and wistles, but in reality, you have a knife that can't cut nearly as well as a FFG v edge.
 
I concur that the latest fad seems to be some bizarrely formed blade with a severe chisel grind. If a custom maker wants to show their true skill, a chisel grind is NOT where it comes out.

And why DOES Emerson put the chisel grind on the wrong side? I've never noticed that until you mentioned it.
 
You don't understand. The chisel grind is a bare minimum knife. If a knife is carried for protection only, why sharpen the other side? It's not a chef or utilty knife. Are you saying that because a knife is a chisel grind, it's garbage?
 
If an item is carried for protection you want the highest level of quality possible, over any other use other than survival in inhospitable environments. You should never say 'but it's just for protection, I don't have to spend as much time making it/finish it'.

As far as emerson putting a chisel grind on 'the wrong side', it depends on how you intend to use it and with which hand. If your right handed and intend to pull cut a lot, it's on the correct side. it'll still work in both directions, just not as well. A chisel grind allows you precision cutting in one direction. It's not as versatile, but it is a viable option for people who like to use their knives in a particular manner. I agree that the current crop of chisel ground knives are probably 99% fad and will not be used by people who intend to use them as push/draw knives, but that doesn't completely remove the core concept of how chisels work.

Not something I would ever choose to use as an edc, even if the knife was free, but it's not entirely trash.
 
Lycosa said:
You don't understand. The chisel grind is a bare minimum knife. If a knife is carried for protection only, why sharpen the other side? It's not a chef or utilty knife. Are you saying that because a knife is a chisel grind, it's garbage?
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Why have a bare minimum knife for defense? I understand if it's not supposed to serve any utility purpose, but why neuter it anyway, then become obsessed with a garbage grind because it can "get by"? As for chisel grinds being "garbage", to me, they are, for all my uses. Would I take a chisel ground knife over a butter knife in a fight? Of course. Would I take it over a traditionally ground knife? nope. The military I sharpened that's in my pocket right now will out cut any emerson around, both human flesh and cardboard. It's a weird obsession, its like saying "I only technically need one testicle, so lets get rid of the other one". Simplicity in the design really saves you nothing. Flint knap a knife, there's your simplicity, it'll save you a ton of money over what people are selling half finished knives for.
 
Lycosa said:
You don't understand. The chisel grind is a bare minimum knife. If a knife is carried for protection only, why sharpen the other side? It's not a chef or utilty knife. Are you saying that because a knife is a chisel grind, it's garbage?
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Why limit your self with a "protection" only knife....and in all reality....what are the chances it actually ever being used for that purpose? How many people can HONESTLY say they legitimately stabbed someone in self defense. I am not saying it doesn't happen....but this is the internet:rolleyes:

If you are going to carry a knife, why not get the most out of it? If it is only protection, I would guess you would carry a second knife to use for "utility" purposes? Why the extra load......where would you carry the "tactical self protection" knife that would be more readily accessible over ...say a regular folder or belt sheath.

230.....preach it!!!:thumbup::thumbup:
 
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