Knives that are only sharpened on one side of the blade.

B.Mauser

B.Mauser

Joined
Jul 22, 2011
Messages
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What is this style of sharpening called? Why do they do this?

I have a CRKT Crawford Falcon that I like a lot other than this.

Don't feel like I can sharpen it as well as I would like.


Guess I better try harder. :):thumbup:

CrawfordFalcon.jpg


CrawfordFalcon2.jpg
 
Chisel grind.

Note CRKT grinds the left side; the right side would be better for right-handed users.

I find it's harder to make accurate slices.

I don't really see much benefit in most applications.
 
It's known as a chisel grind, it's mainly done by cheaper manufacturing to get a show-sharp edge, but it doesn't keep very well. Freshly sharpened though, they'll shave. Most razor blades employ a similar grind due to it's effectiveness in that matter.
 
A chisel grind refers to a blade that only has a primary bevel (and usually an edge) ground on one side. An example of this would be the Emerson CQC-7. However, there may be knives that have a chisel edge but not a chisel grind. A lot of Emersons -- the CQC-8, for example -- have a V-grind but a chisel edge (although you'll nevertheless see lots of people mistakenly describing them as having a chisel grind).
 
For a general purpose blade its not so good, but single grind blades make excellent kitchen knives. Most of the better sushi knives are chisel ground. This type of edge makes nice straight vertical cuts and paper thin slices if done properly.
 
if im not mistaken my One hAnded tekker by victorinox has this grind. its sharp, but i havent used it that much.
 
Chisel ground knives, (not chisel edged like your CRKT) originally had two purposes. One was food prep. A proper chisel would throw the food that was being cut off to the side and therefore away from the cutting zone. The other purpose is for fighting. Chisel grinds create a wider wound channel for increased bloodflow. Try stabbing a flat or saber ground knife into a piece of cardboard next to a hole made by a chisel ground knife and compare the holes, you'll see what i mean.
 
Personally I've never been left thinking,"Man, this would have been better with a V grind." after cutting something with a chisel edge Emerson. I simply don't see the argument that either is better, they're simply different. The key to a good edge on one is the not over sharpen the "off" side.
 
CRKT does that on their partially serrated knives. I'm not sure why, though I figure it's for ease of manufacture. I had a partially serrated M-16 with the serrations and edge sharpened only on one side. It never made any difference I could detect in use or sharpening. I sharpened the plain edge to keep it that way. You can just start sharpening normally and it will eventually even out.
 
EricV said:
Personally I've never been left thinking,"Man, this would have been better with a V grind." after cutting something with a chisel edge Emerson. I simply don't see the argument that either is better, they're simply different. The key to a good edge on one is the not over sharpen the "off" side.
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I agree. Similar argument as the American Tanto is stronger than other tips. It's not stronger, just different. Now with that, I cannot seem to get a decent edge sharpened back on after the factory, so I just grind all my chisel grinds to V.
 
EricV said:
Personally I've never been left thinking,"Man, this would have been better with a V grind." after cutting something with a chisel edge Emerson. I simply don't see the argument that either is better, they're simply different. The key to a good edge on one is the not over sharpen the "off" side.
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+1 on this. I own quite a few Emersons, and this is exactly my experience as well. I've also never had any problems getting them just as sharp as my V-edge knives either. (I have an Edge Pro Apex.)
 
The USMC fighting knives are also chisel ground. At least the ones by Ka-Bar are. I'm not sure how well they do making fuzz sticks in the bush. Maybe someone will chime in.
 
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