Strengths : Excellent durability. It will hold up to chopping or penetration. Weaknesses : Its cutting ability is typically less impressive than other grind types. The chisel grind is not ground on one side at all. It is completely flat on one side, and has the primary bevel only on one side. The chisel grind may or may not have a secondary edge bevel. The knife pictured above, and the profile diagram picture to the left, are both sabre chisel grinds. You can see how the bevel starts partially down the blade.
A full chisel grind would have the bevel go all the way up to the spine. Because one side is left unaltered, the other side can be sharpened at a thinner angle, making for a thin, sharp edge.
Achieving accurate cuts is difficult with the chisel grind due to the unsymmetrical design. The blade will curve into the material being cut.
So the knife will naturally slant towards the beveled side, causing the cut to be slanted as well. Sometimes this is preferable, such as with handmade Japanese Sushi knives.
When cutting fish quickly, a symmetrical grind might suck the meat in on both sides, which might accidentally suck in the hand you are using to hold the fish steady. By using a chisel grind, you can have the blade cut away from your steadying hand, and the meat will not be sucked in on the unground side.
Chisel grinds tend to be rare, and are not used very often. Think of them as a specialized grind. Typically a knife with a chisel grind has a specific purpose. The low sabre grind makes for an obtuse primary bevel angle, combined with a chisel grind, makes for a very thick and sturdy edge. Strengths : Excellent strength, good chopping depending on angle , easy to sharpen, can have great cutting ability again - angle.
Best Knife Types : Sometimes found in choppers such as machetes or other bushcraft knives. Can also be found regularly in traditional handmade Japanese Kitchen Knives. Weaknesses : Cutting is not symmetrical which can be confusing, performance can vary widely - depending on grind angles and design. The convex grind was found on the knives made by early American blacksmiths with no understanding of the way knives were made by those who made a profession of knifemaking in their day.
Nowadays, a slack belt grinder is used to make the convex grind. Convex grinds have also been made popular by the followers of the Moran cult established by the writings of Ken Warner about his friend Bill Moran. Consequently, it is also known as the Moran Grind. It is also sometimes referred to as the Appleseed Grind. The convex grind arcs down into a convex curve arcs out towards the edge.
The convex grind is similar to the sabre grind in that it typically still has a lot of steel in the middle of the blade, making it the thickest of the three main types of grinds. This puts extra steel behind the edge, reinforcing and strengthening it. The convex grind technically does not have an edge grind edge bevel , the grind curves all the way into the edge. In practice, convex grinds often do have a small edge bevel, or a "micro" edge bevel, especially after being resharpened.
The main drawback of the convex grind is that can be difficult to sharpen. My method to sharpen convex grinds is to take something flat with a little give, such as a thick mouse pad, and put some sandpaper or an abrasive on it and use backward strokes away from the edge on the knife to give it a "micro" beveled edge.
Gransfors also offers an Axe Sharpening stone to sharpen your axe. The convex grind is widely used with axes , and sometimes with machetes. Bolos and Kukris sometimes use the convex grind as well. The thick edge can take a beating without chipping or rolling. Not all choppers use the convex grind. You can get similar strength with a wide angle on a flat ground blade with a thick edge bevel. In my opinion, the convex grind is useful only in large chopping blades and axe formats.
I do not think the convex grind is useful in smaller knife formats. There are some who disagree with me. You will have to come to your own conclusion about it. Strengths : Very strong edge, great for chopping.
Weaknesses : Difficult to maintain and sharpen - requires skill, and uncommon sharpening tools. Can have difficulty carving, not the greatest slicer. Performance can vary wildly depending on angles. The American Style Tanto combines two grinds. Along the flat section of the edge, the blade is often sabre hollow ground. This gives the blade a thin, sharp edge. Many Japanese culinary knives are produced with a chisel grind. What it is: On a convex grind, the sharp edge is produced by symmetric, gently curved surfaces.
Where the curvature begins high or low on the blade can produce a full convex, a saber convex or even a Scandi convex grind. Many knife aficionados consider a convex grind the strongest and most durable profile. What it's good for: Hunting, woodworking, food preparation, axes, general use. How to sharpen it: Sharpening a convex grind requires an abrasive surface that ever-so-slightly "gives" to follow the curvature of the blade -- generally, a leather strop or hone a piece of leather affixed to wood base, with abrasion provided by stropping compound or sandpaper.
What you may not know: A practiced hand can sharpen a convex-ground knife on a hard surface or a flat stone. Because it's relatively difficult to master, however, this technique is best reserved for emergencies in the field.
For more information about sharpening your knives, whatever the grind, visit our Knife Sharpening page. Flat grind What it is: A flat grind is a single, symmetric V-bevel -- the blade tapers from a particular height on the blade and ends at the cutting edge.
Double-bevel grind What it is: A double-bevel grind, also known as a "compound grind," can, in overall profile, incorporate virtually any other grind -- flat, hollow, convex -- with the addition of a secondary V-bevel to produce a cutting edge. Hollow grind What it is: A hollow grind features symmetric, concave surfaces ending in a thin, extremely sharp edge. Chisel grind What it is: A chisel grind essentially is a V-bevel, except that only one side of the blade is sharpened while the other side remains straight like a wood chisel.
Convex grind What it is: On a convex grind, the sharp edge is produced by symmetric, gently curved surfaces. Facebook Email Print Twitter Pinterest. We have recently had a few returns on knives from customers who think the knife or knives they received are defective.
The reason for return is that they feel the knife was not sharpened properly. One note in a returned package from our customer stated: "the factory failed to sharpen both sides of the edge properly. Since many of our customers may not know what a chisel ground edge is, we have endeavored to develop this FAQ to explain the chisel edge configuration.
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