Photos Right Handed Chisel Knives non-Serrated , Flat on Left

:) The Spyderco Micarta Steet Beat is NOT a chisel grind , just there for size comparison !

Most production chisel grind knives seem to be left hand . Most of the customs are expensive .

I got interested by a thread and pics from Charlie Mike ( CM ) about these type . His are great looking but beyond my means .

These above are cheap enough for anybody , if you can find 'em on sale ! :cool::thumbsup::thumbsup:
 
RH chisels are my favorite knife grind, I carry one every day!

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Gollik on the left, CMFTW on the right.

Flat side of the Gollik ones
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Apparently I dont have a pic of the flat side of the other CM one
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DocJD said:






































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Those Bad Blood knives look nicer than a lot of their other econo/budget offerings, but for the MSRP and being made in China I would like to see a bit higher grade steel and maybe a nicer finish on the blade. Satin brushed or stonewash perhaps?
 
I'm curious, could somebody explain to me the appeal/idea behind them? My only experience with them is at work, where we have a bunch of chisel ground blades with the purpose of a "one sided straight cut" if that makes sense, the flat side running along a cutting matrix. I would assume they are somewhat easier to sharpen/maintain. In a way on a knife it looks kind of incomplete to the eye I guess. Just trying to learn a bit more where I can.
 
Makes sense from that perspective and for the purpose. (We cut thick rubber at work, so it acts like...rubbery skin :D )
 
Think of it as an airfoil creating lift. Soft tissue would be the air. With force behind the cut, the blade won't change direction so the lift is expressed in the media being cut.
 
craytab said:
One of my favorites!

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Hey craytab,

Who made the knife featured in your post? I saw pictures of it on a thread a long time ago and cannot seem to find any information on it. It looks like a uniquely purpose-built knife and has piqued my interest.

As a side note, how well does it function (i.e. do wet vegetables still stick to the blade while slicing)?

Thanks,

oldmanwilly
 
oldmanwilly said:
Hey craytab,

Who made the knife featured in your post? I saw pictures of it on a thread a long time ago and cannot seem to find any information on it. It looks like a uniquely purpose-built knife and has piqued my interest.

As a side note, how well does it function (i.e. do wet vegetables still stick to the blade while slicing)?

Thanks,

oldmanwilly
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That is a Carothers potato knife he's using there. Furthermore, I'd appreciate if Mr. Craytab would send it back to me, its rightful owner, post-haste. :D:D
 
Charlie Mike said:
Think of it as an airfoil creating lift. Soft tissue would be the air. With force behind the cut, the blade won't change direction so the lift is expressed in the media being cut.
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Yeah I get the idea behind it, your video showed it pretty well. Going by that logic/principle, if you combine a chisel grind with some nasty serrations you could go for maximum "ruining a muggers day" factor I think?

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