Chisel Grind...Why?

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d762nato

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What's the purpose of a Chisel grind on a blade folks? I mean you most often see this on American made japanese type blades, but from some articles I've read the Japanese didn't make their blades chisel ground. They don't cut very straight either and aren't as sexy as a double ground or compound ground blade imo.
 
Well, there can be several purposes. Ease of sharpening is one. I've seen a lot of Japanese made blades that are chisel ground, especially larger choppers. I have a chisel ground blade on me every day, and they do cut straight.
 
Easy sharpening and rugged edge.

I was never a fan of them, but after using the Leatherman tool small blades, I became one. Vey easy to get hair popping sharp, good for scraping and heavy duty cutting on dirty work, and they do cut very strait of you know what you're doing.

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Traditional sushi/sashimi knives are chisel ground because they can be very sharp and cut very straight and thin slices. They would be sharpened for left or
Right hand.
 
I suppose they would have an advantage for heavy-duty cutting tasks. Only one side is beveled so the blade and edge will be inherently stronger than a dual ground blade. The tip would also be stronger for piercing tasks. Also, since only one edge is making the cut into material, there will be less drag when shaving/cutting things like wood. Would this advantage be of practical use to most people? Probably not. Most EDC tasks wouldn't benefit from this type of grind and in some cases, it would be a disadvantage.
 
Skimo said:
Chisel grinds aren't stronger. Strength belongs to cross section.
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Given two blade blanks of the same dimensions and shape, the tip and edge would be much stronger on the blade with a chisel grind applied.
 
I didn't think I would like chisel grind, until I owned a Deejo. Great slicer, and I loved that knife. Still mourn it's loss.
 
I've had 2... tried to like them, just can't, don't and won't..... if for no other reason than they offend my slight touch of OCD's need for perfect symmetry....but beyond that, I found that to me at least, they handle differently than a more traditional knife... much thicker than a double grind... very unrefined.... just seems half finished to me... I don't like em......YMMV
 
What SVT said.
And, the chisel grind is easy to make and keep sharp. It's really a minimalist edge. I love the simplicity and the history.
 
Is it really that hard to sharpen a v-grind? I don't mean to be rude, but I'm in the same boat as d762nato. I've never understood the appeal either.
 
The only blade I have with a chisel grind is a Leatherman multi-tool. I don't make much use of the blade itself bit seems stout enough for it's size. I just never had an interest in the style. I did handle a Benchmade Pagan a few weeks ago at a gun show. It has a pretty stout chisel grind on it. I can see where this is a good fit for the design as it is primarily a stabbing/thrusting blade designed to be used with force. I think the Chisel is definitely a specialty grind.
 
Chisel grinds are easy(er) to get a serviceable edge on, but it really depends on having good steel. I put a 17ish chisel grind on the spey blade of a Case stockman and I can make a few passes on an arkansas stone, strop on my palm, and shave again. I only use it to cut softer materials though.
 
Hawgsnawt said:
I've had 2... tried to like them, just can't, don't and won't..... if for no other reason than they offend my slight touch of OCD's need for perfect symmetry....but beyond that, I found that to me at least, they handle differently than a more traditional knife... much thicker than a double grind... very unrefined.... just seems half finished to me... I don't like em......YMMV
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Now, I understand the need for perfect symmetry. It drives me crazy, and it only bugs me when it pertains to my stuff. OCD for sure. Lol. [emoji41]
 
Spyder59 said:
Now, I understand the need for perfect symmetry. It drives me crazy, and it only bugs me when it pertains to my stuff. OCD for sure. Lol. [emoji41]
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Yeah I get a twitch every time I open my spey blade now, but was able to put a 17deg inclusive grind so it literally cuts like a razor blade. Earnest Emerson has made the "razors are chisel ground" argument, and there is some validity to it, but not like it is with a thinner blade and steeper bevel. My Emerson never got as sharp as my Case with the chisel grind, but it was easy(er) to sharpen. In a tactical blade I think it is pure preference.
 
And that is why there are so many options for us to choose from. Buy what you like, there are plenty of different knives out there.
 
Skimo said:
Are you trolling intentionally or accidentally?
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?

Given the same blade blank, a chisel grind will always have a stronger edge and tip than the dual ground hollow or flat. There is more material to support the edge and tip. The edge won't roll or chip as easily. The tip won't break as readily under strain or sheering. Applying a grind to a single bevel leaves much more material for mechanical support.
 
^ That makes sense to me. That is why some knives come left or right handed. The beveled side goes against the palm of the cutting hand, and the flat side is opposite of that.

A blade with the "straight" or flat side on the right side, like an Emerson, is easier to cut with in a straight line while being held in the left hand. At least it is for me, and luckily I am left-handed. And I own six Emersons.
 
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