What angle for a Chisel grind on kitchen chopper?

[J. Hoffman]

I'm working on a kitchen chopper and I'm thinking I'm going to try a chisel grind. What angle would you use for the bevel. I'm thinking 12 degrees. It's a piece of 1084 1/8". Does 12 degrees sound right?

 

[J. Hoffman]

I just found a really cool chart for figuring out what angle you should use. That one is saved in favorites!

 

[AVigil]

Lets see that chart.

I am working on a Santoku with 15* edge

 

[Tait]

I was thinking of doing a chisel ground chef's knife.

I've noticed that chisel grind knives tend to move the blade a little to one side while cutting - it might change the dynamics of chopping a bit from an up-down motion to more of an up, down to one side, up, down and to one side kind of motion. Have you tried it?

I'd be interested to hear how it handles!

 

[Fred.Rowe]

 

[12345678910]

You can see it better if you use the PDF link here

http://www.bladeforums.com/forums/showthread.php/562593-Chart-of-Blade-Angles-for-Flat-Grinds.

It's not perfect, but it gives you a place to start from.

 

[butcher_block]

yes they can steer your cut and most the time they are more for slicing thin cuts off to one side (the cut side can then deflect)
a deba is more liek a bone chopper and the angle used makes it a stout knife

also if you make single bevel knives they are ether lefty or righty and if looking to make them in the old ways you need to hollow out the back

 

[Stacy E. Apelt - Bladesmith]

I use a 48" hollow grind on the back and a variety of bevel angles on the front. The height of the bevel and the thickness of the blade will determine the angle, so short of adding a small secondary bevel, that is a fixed product. It can range from as shallow as 10° to the normal 15-20 °. A 1/8" thick blade with a single bevel, and a 1/2" high bevel face to the edge will have approx. a 15° edge angle.