What are the benefits of using a chisel grind?

[Cereal_killer]

Looks like a chisel ground tip.

I cant tell what the heck that thing is, but if the cutting part is ground on both sides...it ain't a chisel grind. Maybe part of it is....

Its kind of hard to tell but it looks like the secondary bevel is a chisel grind but the primary is saber. Atleast that's what it looks like to me, the pic of the right side isn't clear enough to tell.

 

[marcinek]

Darn you marcinek... you've out geometry'd me! Lol Yessir, numbers are numbers and you cant get around it.
Buuuut, I think a 12.5 degree bevel (25 deg inclusive) would be way too fragile and would chip and or roll easily. Whereas a single sided 25 degree bevel is much more robust so you wouldn't have to worry about a fragile edge. If I plan on using my blade for anything other than splitting hair, cutting curly q's out of phone book paper or slicing fish... I'm not sure i would want a 12.5 bevel (25 deg inclusive) Although it would look pretty damn cool

How are they any different? You still have the exact same amount of metal behind each at a given distance way from the very edge. If you are A away from the edge, the thickness of either is 2A(tan 12.5). Again...geometry. It doesn't lie.

 

[marcinek]

Its kind of hard to tell but it looks like the secondary bevel is a chisel grind but the primary is saber. Atleast that's what it looks like to me, the pic of the right side isn't clear enough to tell.

I betchya it has a pretty "stealthy" radar profile, though! I mean...it's certainly cool looking...I just don't think it is an example of a chisel ground knife.

 

[A.P.F.]

Interesting discussion, although I think that is important to remember that a chisel grind is different from a chisel edge. Given that the thickness of the blades are the same, a 25 degree chisel edge on a chisel grind blade, will have more 'meat' behind the edge than a conventional 'V' edge on a saber grind knife at 12.5 degrees per side.

 

[marcinek]

Interesting discussion, although I think that is important to remember that a chisel grind is different from a chisel edge. Given that the thickness of the blades are the same, a 25 degree chisel edge on a chisel grind blade, will have more 'meat' behind the edge than a conventional 'V' edge on a saber grind knife at 12.5 degrees per side.

I'm gonna need a picture to buy that one! To me, a 25 degree angle is a 25 degree angle, whether it's on the end of a v rgound blade or a chisel ground blade. And the thickness A units behind the vertex of a 25 degree angle is 2A(tan 12.5).

 

[A.P.F.]

Well, here is my ham fisted attempt at a drawing. I hope that conveys the idea.

 

[Nic S.]

I will say my cqc 7 seems to get sharper and cut a little bit better than my mini commander. The cqc 7 is chisel ground and the mini commander is v ground with a chisel ground edge. The emerson website has a good illustration comparing the two.

 

[Darrin Sanders]

25 degrees is 25 degrees no matter how you look at it. When both are ground to a zero edge, the only difference between a 25 degree chisel grind and a 25 degree double bevel grind is that the double bevel edge is in line/ parallel with the tang and the chisel grind edge is slightly offset.
Like Marcinek said, it all boils down to geometry. Simple as that.

 

[blame it on god]

I hate chisel grinds! It is the cheap LAZY way out of making a proper knife.

 

[Rusty-Gunn]

Negatives? It doesn't cut in a straight line...It will always pull to one side.

This is exactly why my people the Edkimos favor the chisel grind on our ulus. The ulu blade is supposed to cut away from the other hand which is holding the skin of a butchered animal. We don't want to cut our fingers. In this case its a positive.

 

[knife2Agunfight]

I just love the simplicity of the CG. I see no negatives.
rolf

:thumbup:

 

[HwangJino]

My next kitchen knife, the deba.

 

[B.F.U]

I hate chisel grinds! It is the cheap LAZY way out of making a proper knife.

"Hey, that's just like, your opinion man."

-The Dude

 

[marcinek]

25 degrees is 25 degrees no matter how you look at it. When both are ground to a zero edge, the only difference between a 25 degree chisel grind and a 25 degree double bevel grind is that the double bevel edge is in line/ parallel with the tang and the chisel grind edge is slightly offset.
Like Marcinek said, it all boils down to geometry. Simple as that.

Yup. Certain knifemakers who will remain nameless seem to have been convinced that their grinds are so awesome that they transcend the laws of geometry. They don't. Nothing does.

Trust me...I know everybody hated Geometry class (and even worse, Trig)....but, they both do actually apply in the real world.

 

[shecky]

Unless one needs some kind of asymmetrical cutting feature, there are no advantages.

Chisel grinds only offer simplicity when they are simple. The Mora "Scandi" grind is also simple, and cuts symmetrically to boot. So again, unless one needs the asymmetry, there is no advantage.

That Sanrenmu has a very thin single sided edge bevel. The primary grind is symmetrical. Maybe we're not being all that precise, but it's not exactly like a chisel along the main edge. Though the weird Besh-like tanto point is much more asymmetrical like a chisel.

 

[jac_solar]

I'm gonna need a picture to buy that one! To me, a 25 degree angle is a 25 degree angle, whether it's on the end of a v rgound blade or a chisel ground blade. And the thickness A units behind the vertex of a 25 degree angle is 2A(tan 12.5).

Imagine you're starting with an identical, oblong square for both -- on the chisel grind, you're just removing 25 degrees from one side. On a conventional V grind, you have to make the degrees intersect, by removing 12.5 degrees from each side. The resulting degree for the edge/apex are the same, but by making the 12.5 degree cuts intersect, the amount of steel removed from the resulting edge won't be, if the 2 pieces of steel are the same size. The 12.5 degree cut will have to start further up on the piece of steel to make it intersect with the opposing side. So, same degrees, but the scale of the axis is different.

 

[elkins45]

The major advantage I have found is that it makes me appreciate all of my other V ground knives.

 

[mmarkh]

I didn't like chisel grinds at all, none of those that I've tried were pleasant to use, always cutting with a bias. I prefer my knives symmetrical and only really like the look and feel of a linerlock with a full flat or hollow grind.
I've had my mind changed. Over the last few weeks I've been using this -
.

.
for a general round the house EDC knife. I'm still learning the cutting technique of getting a straight cut, the thing that impressed me so much was how freakin' sharp this blade was. I can sharpen a blade, been sharpening them for years so I can get a good sharp edge but this was different, straight from the factory using the front edge push-cut 550 Paracord with little more than the weight of the knife. I've got bald patches on my left arm, all three cutting edges are hair shaving sharp.
I'm going to re-think my dislike of chisel grinds.

That isn't a chisel grind.:barf:

 

[A.P.F.]

That isn't a chisel grind.:barf:

No, I believe that it is a 'Besh Wedge' or a close idea of one.

I have found that a chisel grind and/or chisel edge, requires a learning curve to develope a new muscle memory in the hands. When I first started using one, I couldn't cut a straight line if you put a gun to my head. Now, through use, it is a simple matter to control the blade.

 

[marcinek]

Imagine you're starting with an identical, oblong square for both -- on the chisel grind, you're just removing 25 degrees from one side. On a conventional V grind, you have to make the degrees intersect, by removing 12.5 degrees from each side. The resulting degrees are the same, but by making the 12.5 degree cuts intersect, the amount of steel removed won't be, if the 2 pieces of steel are the same size. The 12.5 degree cut will have to start further up on the piece of steel to make it intersect with the opposing side. So, same degrees, but the scale of the axis is different.

And? Again, the amont of steel behind the edge for each is the same.