Question about blade grind...

E

Eastsidekiller

Joined
Jul 17, 2010
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Knives like the Emerson CQC-6 have a chisel ground blade with a bevel only on one side of the blade. Is this design for a certain purpose, and is this type of design just as effective as the more common blade with a bevel on both sides?
 
It is meant to be easier to sharpen in the field, a chisel is one of the sharper tools in a shop, has a more acute angle. Think about the razors you shave with.
From the Emerson site FAQ:
There are several reasons for the chisel grind. For any of you who have ever used a correctly sharpened wood chisel for woodworking, you know what a chisel can do. Although a knife is not a chisel, those properties, when applied to a knife grind have almost magical effect. A chisel ground knife, being beveled, (ground) on one side only, possesses greater strength, (due to increased cross sectional mass) and they cut with an ease not found on any other type of blade. This is because there is no parasitic drag produced by the flat side when cutting --- no drag points. On top of that, they are much easier to sharpen --- you only have to sharpen one side.
Click to expand...
 
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They are also easier to make, if you're into that sort of madness. No need to grind two symmetrical master bevels.

Some people are averse to the chisel grind, because it tends to "push" the knife blade away from the beveled side, resulting in an angled cut. As a self-professed knuckle-dragger, I like them for their greater strength (as mentioned), and their greater ease of sharpening (as mentioned); work up a burr from the bevel side, strop the flat side, and Bob's your uncle.
 
The chisel grind is the reason all my Emersons are gathering dust instead of being used. Having carried them and used them, I found them worthless for me.
 
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