Moding the grind?

newcoyote

newcoyote

Joined
Oct 16, 2010
Messages
305
I haven't considered an Emerson seriously before. The designs have not really jumped out at me(Not that I have a particular DISlike for). The price is not an issue either. I don't think in relative terms they are out there. I have been convinced to give them a closer look. I won't mention who but his initials are Nutnfancy booth review at Shot show 2012. Well actually Ernest himself. The deal breaker for me has been the chisel grind. Yes I know and am sure this subject has been beaten to death. I'm new to EK so please indulge me. What I want to know, is there any reason I can not put my own conventional V bevel on the thing. I know there are some models that are "true & full" chisel and others where just the edge bevel is ground this way. I have heard the arguments for chisel grind but I won't have it.I'm not deployed to the far dessert reaches. What say ye. Thank you.
 
Emerson has different models with different grinds if you don't like the chisel grind. Have you tried using the chisel grind to know you don't like it?
 
yes some knives are v ground (cqc 8) and others are chisel (cqc7). now i cant speak for the true chisel grind, but the chisel edge preforms just as good as any other knife iv had with a conventional edge. i also think if you are going partial serrations that it makes it easier to sharpen bc its consistent throughout the edge.

but i dont see anything holding you back with a v ground blade
 
A cutting edge sharpened one side has a learning curve in practice. Once you are used to it, there is no problem in use.
 
The 7v is the ONLY true v grind. The 8 is ground on both sides but the edge of the blade is still chisel.
 
IGotStabbed said:
The 7v is the ONLY true v grind. The 8 is ground on both sides but the edge of the blade is still chisel.
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I have the 7v and yes its a V grind but the edge is still a chisel edge, same with all Emerson V grind blades they all have a chisel edge. I was going to re-grind both my CQC 7v & 14 (also a V grind, like the A100 and others) to a true V edge but after using them I decided not to mess with them. The chisel edge works great for me as is.
 
It's amazing how many people harp on the chisel grind...most of which have never worked through one before. I'm no surgeon, so if my blade drifts to the side [very slightly] while I cut, I'm not too concerned. If I need to make a superfine/straight cut, I just angle the tip. The chisel (zero grind or double-bevel) grind takes a beating, and keeps it's edge. I respect the philosohpy behind this meathodology, though I have never needed to take knife-to-brick to bring the edge back up. As mentioned above, all Emerson's carry a chisel edge (secondary bevel), but the primary bevel drifts from a zero (cqc7b), to a more traditional V-grind, double-bevel. One thing I will say is that my CQC-7B drifts slightly more than the others, but that's due to the zero grind, which means that it is completely flat on one side, including the edge grind.

The funny thing is that people always rave about Japanese kitchen knives "they're the best", but when it comes to a working blade, people treat the grind like that kid who eats his boogers.

Give it a go, and if it doesn't work for some reason, THEN get a regrind. I see knives like most other things: Buy it, run it, work it in, and then see what changes you need to make. If you just start making changes out of the gate, you won't really know where you've gained ground.

I've purchased 4 Emerson's over the years, none of which I could regret. I'm not brand miopic - as I own many others - but I always come back to the Emersons, as they'll [hopefully]never fail me. I have had various locks fail, locking bars drift, and a couple of broken tips...and the one thing I can say with that, is that none of those issues were on my Emersons.
 
gwhysow said:
It's amazing how many people harp on the chisel grind...most of which have never worked through one before. I'm no surgeon, so if my blade drifts to the side [very slightly] while I cut, I'm not too concerned. If I need to make a superfine/straight cut, I just angle the tip. The chisel (zero grind or double-bevel) grind takes a beating, and keeps it's edge. I respect the philosohpy behind this meathodology, though I have never needed to take knife-to-brick to bring the edge back up. As mentioned above, all Emerson's carry a chisel edge (secondary bevel), but the primary bevel drifts from a zero (cqc7b), to a more traditional V-grind, double-bevel. One thing I will say is that my CQC-7B drifts slightly more than the others, but that's due to the zero grind, which means that it is completely flat on one side, including the edge grind.

The funny thing is that people always rave about Japanese kitchen knives "they're the best", but when it comes to a working blade, people treat the grind like that kid who eats his boogers.

Give it a go, and if it doesn't work for some reason, THEN get a regrind. I see knives like most other things: Buy it, run it, work it in, and then see what changes you need to make. If you just start making changes out of the gate, you won't really know where you've gained ground.

I've purchased 4 Emerson's over the years, none of which I could regret. I'm not brand miopic - as I own many others - but I always come back to the Emersons, as they'll [hopefully]never fail me. I have had various locks fail, locking bars drift, and a couple of broken tips...and the one thing I can say with that, is that none of those issues were on my Emersons.
Click to expand...
It's amazing how many people assume objection to the chisel grind is usage/cutting. I like sharpening and want to do v grinds. I also must be OCD because asymmetrical things like this drive me around the bend. And yes I have tried. Thanks all for the thoughts though.
 
newcoyote said:
It's amazing how many people assume objection to the chisel grind is usage/cutting. I like sharpening and want to do v grinds. I also must be OCD because asymmetrical things like this drive me around the bend. And yes I have tried. Thanks all for the thoughts though.
Click to expand...

That's cool, newcoyote. It just means that Jay will have to sell you more Spydercos. ;)
 
A.P.F. said:
That's cool, newcoyote. It just means that Jay will have to sell you more Spydercos. ;)
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Hey, I've no problem with that. I will be going there regardless. LOVE W&W. There're moving at the end of March. Don't say where though. Hopefully closer to Langley :)
 
Well, in that case, regrind the hell out of it ;). Too bad Krein isn't doing them anymore. Perhaps a quality place could rework one for you. I'm sure most custom makers could do it for you, but you could also try a place like Tosho Knife Arts in Toronto. I hear you on the symmetry...I think that knives are the only place that I'll let it slide.

Haven't had the pleasure of getting back to the store now that I'm back in Toronto, but W&W are always a treat to deal with.
 
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