The Chisel grind question.

[Indianbladenoob]

What is with Chisel grinds?
The question came up from another thread about something else so I thought to ask here.
What are the advantages and disadvantages of a chisel grind? I was told that depending on the thickness behind the edge the final bevel angle could be equal to a similar V-Grind knife. But would that not defeat the purpose of a chisel grind? I am assuming that all else being equal, the need for a chisel grind would be a a more acute edge. Please correct me if necessary.

Also can one convex a chisel grind? Would one? Why is it so rarely used?

 

[Jason B.]

Usually the grind style pulls or dives to one side while cutting and makes for difficult control of the blade. Some knives with chisel grinds will be hollow ground on the back to counter act this affect, not typical of most chisel grinds though.

Likely you will find it has more to do with personal preference.

 

[Nullity]

Regardless of the apex, a chisel grind is very useful with wood-working, because you can have the tool nearly parallel and the edge will still bite. (Well, from the flat side.)

A standard v-edge will bite in when the material to be cut is near parallel with the angle of the secondary/edge bevel.

I'm generalizing, but I think it's accurate enough to get the idea across.

 

[BluntCut MetalWorks]

imo, the chisel grind (flat & hollow back grind depend on cutting material) makes it easier to make straight thin cut. For chopping or high impulse impact, flip the bevel around + add convex, now the bevel chest will obsorp lateral force and bounce away, spare the edge from rolling and at the same time the edge also the single sided bevel steer the edge away from this post-cut impact. Richard J's K2 knife is a good example how one should chisel grind a chopper for right hander.

 

[Matt Markell]

Here's a great thread by Daniel Fairly describing why most of the knives he makes are chisel ground: http://www.bladeforums.com/forums/showthread.php/979039-The-Chisel-Grind-Why