Your opinion on chisel grinds?

I have a W.R. Clark tanto PDK that is old. It is hollow ground on the right side with 0 edge bevel and chizel ground on the left side with a 25deg bevel. Knife cuts as straight as an arrow. keepem sharp
 
I have one knife with a chisel grind. That is enough. As mentioned, not great for straight cuts. As mentioned, the grind is on the wrong side for right handed people. They do have one redeeming feature in my opinion. They are pretty decent for scraping paint or tape off stuff. I don't scrape that much though. If you don't, I wouldn't recommend a chisel grind.
 
partridge said:
No, it is not BS. He uses Chisel grinds because you get a thinner edge profile, especially if they're zero ground as his customs were. This is freaking GREAT for tomatoes if done right, but I digress. As for *which side* he grinds the chisel on, which is what I was commenting on, I'll let his own faq (as cited above) explain:

Our tests and those of a major government agency determined that there was no difference between right and left side grinds for use as a tool or weapon. The left side was chosen for purposes of visual cue and reference. -Emerson Knives FAQ

Just what does 'visual cue and reference' mean then, and don't say it's esoteric ninja knife fighting jargon either. He does it that way because it's prettier.

As for the commander blade, while the very edge is chisel beveled, the main body of the blade is V ground, thus it cuts straight. Or at least straighter than CQC.
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still say BS. i have seen a post by ernie were he goes in depth about CG's/why he uses them/why he uses LH/etc and it aint pics, would post a link but i cant link to that forum, so all i can say is "whatever".
 
I have a CQC7. By my comment about the grind being on the wrong side... Try holding the knife in your right dominant hand, a stick in your left, and try to shave off strips. I guess on tomatoes, it'd work ok or maybe even better than a conventional grind if you start slicing on the left side of the tomatoes. Not a big deal to me. To each his own. Just sharing my perspective based upon my experience.
 
SIFU1A said:
still say BS. i have seen a post by ernie were he goes in depth about CG's/why he uses them/why he uses LH/etc and it aint pics, would post a link but i cant link to that forum, so all i can say is "whatever".
Click to expand...

So you're saying 'visual cue and reference' means something else? This is what he posts in his own FAQ. I'm not making it up.

http://www.emersonknives.com/EK_FAQ.html#question6

If you want to believe that he does it that way because it covertyly deanimates ninjas better, then so be it, but realize that even he isn't claiming that it's for another reason. It makes for prettier pictures. Pretty pictures sell knives. Nobody cares which side the grind is on when it's intended purpose is whacking someone to death with it.
 
I like them and as for them pushing to one side, if the knife is a really thick chisel grind then you may have to compensate by turning your knife. A lot of people think that chisel grinds are weaker and I don't agree. I think they cut just as good and if they are made by Mike Snody or R J Martin then I know you are getting knives that are meant to be used and not just for self defense. Nevertheless, Emerson has sold a lot of knives and I personally have an edc of a Commander Karambit. Once you learn to sharpen them then you may change your thinking.
 
I don't like them, you can't make a streight cut without the blade being pushed in one direction or the other.

Ciao
Ron:eek:
 
I have a Emerson CQC-10 that is my only duty certified folder. Certification is given by myself so take that as you please. It is chisel ground and I've never been hindered by it. It is as good as any other grind out there in my opinion. At least when executed by Emerson.
 
This is an Emerson signature. Being the knifemaker who brought the chisel grind to worldwide recognition, we are often asked; Why do you put the grind on the opposite side of a traditional Japanese Chef's knife? The answer is simple....We are not making chef's knives. Our knives are hard knives meant for hard users. We do not cut many tomatoes. Our tests and those of a major government agency determined that there was no difference between right and left side grinds for use as a tool or weapon. The left side was chosen for purposes of visual cue and reference.
 
Well, I didn't post it last June so I'll post it today.

My theory is that they grind them wrong because MOST buyers are right handed and MOST knife knuts LOOK at their knives more than they cut with them. And when you look at a ...correctly... ground one, all you see is a flat piece of steel and ...phooey. Knife buyers want to see GRIND!!

IMO
:jerkit:
 
Lavan, Im not sure I understand you, left side grind is exactly the visible side for a right handed person...
 
Patriot, for a proper chisel grind (see chefs knife) the grind for a righty must be on the right hand side of the blade when you are holding the knife. The easiest to see side will be the inside or left side of the knife. The chisel is on that side because a right handed chef will use the flat of the chisel grind right up against his/her left hand finger tips. This allows for super thin slicing and shaves the food off away from the hands. Most tacticals are ground on the left side. As far as I am concerened it is a huge gimmick on tactical knives. This has been a topic before, we are flogging ye old dead horse.
 
Being a lefty who is venturing into the world of chisel-ground knives (for kitchen and entertainment), I dig that most American chisel-ground knives and serrated knives are made for folks like me.

Found a chisel-edged paring knife the other day (chisel on left side) and sharpened it up. Como se dice "boo-yah to-yah!" ? It was a 2-for-a-dollar knife made in the USA out of some mystery stainless and it was dreamy.
 
Chisel grinds are great in wood working knives and wood carving tools providing you have them in the specific hand and grind you like to work with. I have some of both left and right hand grind in my Japanese knives for wood carving. Also have a 1998 Emerson SpecWar folder in a left hand chise tanto grind that although old and well used is not and never will be my most favored EDC knife. Just have very little I do with a folder that a left hand grind is going to do well.

For some cuts where a straight line cut isn't necessary and all you want to do is rip open or slash something it works and for cutting bands off boxes and stuff its fine but just slicing open a bag of nuts is all it takes to see the edge drift off in a direction you don't necessarily want it going and stuff like that. It just isn't the most practical grind to carry on you all the time and to be honest I'm not planning to run into a situation where I need to do any close quarters combat with a folder anytime soon. I'll pull out my pistol before I think of my folder anyways. :eek:

I prefer a traditional V thin flat grind or nice hollow grind folder for my EDC knives. Specialized grinds like the chisel were designed for specialized tasks and don't fit in with my daily needs for a blade too well.

STR
 
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