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Why does CRKT use a single bevel?
- Thread starter MikeV
- Start date
- Joined
- Oct 30, 2005
- Messages
- 5,171
That's a chisel grind. Mr. Emerson is an advicate of that grind.
It has some advantages as to ease of sharpening and debatiably how it cuts. Wood chisels use it.
This is the first time I've heard that these knives used that grind. Lets see what others have to offer.
It has some advantages as to ease of sharpening and debatiably how it cuts. Wood chisels use it.
This is the first time I've heard that these knives used that grind. Lets see what others have to offer.
Esav Benyamin
MidniteSuperMod
- Joined
- Apr 6, 2000
- Messages
- 90,915
Mike, there are two aspects to this chisel grind business.
1) Many Emerson knives have a chisel grind as a primary bevel. They are completely flat on the right side, and saber ground on the left. A knife ground like this will tend to curve off to the flat side when cutting.
For utility, a chisel grind should be on the strong side, like some Japanese chef's knives, which are ground on the right. They can lay the flat (left) side aginst a chunk of fish, and cutting downward, slice off precise, thin slices.
2) But even knives with a v-grind can have a secondary bevel only ground on one side. These too will tend, very slightly, to curve off to the unground side. You can find a chisel ground secondary bevel on most serrated blades.
The correction for this can take time to reprofile, or simply live with for a while, and every time you do sharpen, sharpen it as if it's a v-ground secondary bevel, and eventually, it will be.
1) Many Emerson knives have a chisel grind as a primary bevel. They are completely flat on the right side, and saber ground on the left. A knife ground like this will tend to curve off to the flat side when cutting.
For utility, a chisel grind should be on the strong side, like some Japanese chef's knives, which are ground on the right. They can lay the flat (left) side aginst a chunk of fish, and cutting downward, slice off precise, thin slices.
2) But even knives with a v-grind can have a secondary bevel only ground on one side. These too will tend, very slightly, to curve off to the unground side. You can find a chisel ground secondary bevel on most serrated blades.
The correction for this can take time to reprofile, or simply live with for a while, and every time you do sharpen, sharpen it as if it's a v-ground secondary bevel, and eventually, it will be.
