Now the fad is gone, who still likes chisel grinds?

I suppose I still do. It's not my favorite type of grind, but I still use my old Benchmade CQC-7 from time to time as well as my Emerson LaGriffe, Raven and CRKT KISS knife. I've been toting a CRKT (O.I.F.) Desert Cruiser lately and it too is sharpened on one side, but it's plenty sharp.
 
I never did like chisel grinds on a knife blade, fad or no fad, as it limited the way the knife was able to slice.
 
I never really warmed up to them overall. They never really cut straight, and didn't really like the look of them. However, the CQC-7 was my big exception, for some reason I just really liked that knife overall. Aside from that I usually avoid chisel-ground pieces.
 
I don't know about it being a fad, as there are plenty out there, but I really still like chisel grinds for specific purposes. For a SD only knife I think they're very nice- especially in zero-grind. I wouldn't want to catch a swipe from the EKI ECA Zero-grind persian. However, there are better grinds for utility I think. I EDC a CQC7, and still find very many uses for it. I also, of course, EDC a fixed and slipjoint for the reason that you can't always pop out an Emerson (given certain company). So, I guess I'm still a fan.

Sincerely,
Anthony
 
I believe they are quite popular on Kitchen knives cos when you cut whatever it is you are cutting (like a carrot) it guides the slice away from the main body so you don't bind and get clogged on the next cut....

I have always found them a bit of a beeatch to sharpen though.
 
I won an Ivan Campos American Standard Tanto a few years ago -- 1/4" D3 steel, rayskin cord wrapped grip, with a chisel grind. It is an awesome blade, and my #1 choice for a self defense knife. It is beyond scary sharp -- he doesn't call them pocket swords for nothing. It's a bit awkward for every day utility, but like Phil Hartsfield's chisel grinds, tough to beat if you ever have to whack chunks off an aggressor.
 
Gotta agree with Kiri, not my favorite knife to try to sharpen. Just got done with a friends K.I.S.S. and the bevel angle was was hell to duplicate.
 
I never really liked them, whether they are in or not doesn't really matter to me. To me they just plain don't work as well as a standard grind, and I avoid them for that reaosn. I buy my knives to use, and if I can't work with it I feel there is no real point in having it.

The one exception in my collection is an Emerson Commander which I just love the design and feel of. I plan to convert it to a conventional grind, one of these days... :rolleyes:
 
I'm split 50/50.

I still like my Emerson CQC7. Holds an edge well, locks up tight and solid. But as a do-it-ALL EDC... I've always hated how it cuts those day-to-day non-tactical things. An apple or Orange for instance. Sucks.

The Terzolula I'm carrying now has a bigger blade, but strangely raises fewer eyebrows and it plain works better. No nasty black blade, tanto tip, vicious looking serrations... but easily as capable as the Emerson. Plus it opens my mail and cuts my apple nicely at lunch! :p
 
Have never liked this type of grind and don't ever see myself warming up to it!
 
marauder220 said:
I never really warmed up to them overall. They never really cut straight, and didn't really like the look of them. However, the CQC-7 was my big exception, for some reason I just really liked that knife overall. Aside from that I usually avoid chisel-ground pieces.
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Same here. I think it's the way the handle fits my hand.
 
In the kitchen I am a big fan of chisle grind. Not exactly a fad either as is been around for how many centuries now? It opens the cut in soft materials by pushing the cut material away. This is why most japanese kitchen knifes come both in left and right handed version. Allows for very exact placement of cut and if the flat side is concaved reduces friction and suction effect especially in meat and fish. They allow for very easy and acute honing. But they are not the right tool to cut a large cabagge.

As EDC it wouldn't be necessarily my first choice. Too specialized.
 
Hey Guys..

Marauder writes:

"They never really cut straight"

Thats because you are right handed... Correct ?

Most if not all chisel grinds I see,, even on some custom knives, are all ground on the left side of the blade...

Now if you are a Lefty like me,, then they are awesome.. Put that chisel ground knife in your left hand and try to cut with it..

Completely different story...

Funny thing is ,, the knife itself is made for right handed users,, however the blade grind is for Lefties...

As far as sharpening in them.. The only one I have a problem with is my commander...

A straight edge Warncliff chisel ground has got to be one of the easiest knives to resharpen...

Just my observations anyway...

So put me down for Loving them, and for all you guys that don't like them.

Shizzel My Chisel!

:)

ttyle

Eric...
 
Hardly a fad. The Japanese have been making their traditional kitchen knives with a single bevel for nearly 1000 years and are still doing it.

I enjoy using a single bevel yanagi when I need really thin slices of meat or fish. It does a superb job. My usuba will make slices of vegetable thin enough to be nearly transparent.

Incidentally one of the distinct benefits of the single bevel is ease of sharpening. You only have to worry about one angle. The other side is simply flat on the stone. It takes less precision, effort and time to sharpen single bevel knives. It sounds like some of the folks in this thread never learned to sharpen them properly.

Traditional Japanese kitchen knives have relatively thick blades so that the bevel is cut up to 1/2 of the width of the blade. If you like, you can lay this bevel directly on the stone and sharpen the outside of the blade and then lay the entire inside of the blade flat on the stone for sharpening. That way there is no wondering what the right angle is. The Japanese call this kind of sharpening "togidashi" and, while more time consuming, it keeps the angles perfect. No double bevel edge is as easy to maintain.

Even if you want to open up the angle of the bevel to save time, you can use this wide outside bevel as a guide. Lay it on the stone, lift it just a hair to start the secondary bevel and start grinding. It's very accurate and simple.

Take care.
 
Exactly. The chisel grind works perfectly as long as the blade is ground on the user's strong side.
 
Esav Benyamin said:
The chisel grind works perfectly as long as the blade is ground on the user's strong side.
Click to expand...

Oh my god! I cannot believe I didn't notice that before now! It makes perfect sense. How embarrassing.
 
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