I'm a big advocate for chisel grinds, should be more popular based on functionality. I think most people want symmetrical grinds. Good to see one of the best knife tubers covering it!
As a fellow hand sharpener I highly recommend getting comfortable switching hands when you switch sides. takes a while but your bevels end up more even and crisp when you get the hand of it. I was hesitant to do this but when I saw BBB recommend it 3-4 years ago i tried it and i can definitely see a difference.
Ive sharpened a couple chisel grinds and the way I do it is i only sharpen the main edge. I go through my progression then strop both sides laying the blade flat on the side with no bevel. You have to do alot more stropping to get the bur off that way but you do keep a true chisel grind. The main thing is getting a working edge the user is happy with.
Good stuff. If I may : you don't have to keep the edge (almost) perpendicular to the stone. You can keep a 30 degrees angle, or even less. It's more efficient and less awkward. Also, the blade hand is just here for pressure. I recommend looking at BBB technic, he's a pro
I like chisel grinds. I can get them sharper than my stanard dual grinds. Chisel is also great for doing dual grits. I just use a loaded strop on the flat side to keep burr away and whatever grit I'm in the mood for on the chisel side. Great topic Pete. As someone suggested,, perhaps a rope challenge. 😊
The chisel grind is a bit of a mixed bag, if you've been raised and taught how to use a symmetrical grind all your time in the kitchen, they will tend to skew a bit away from the bevel side. Its generally not an issue until you get used to using the flat-back of the blade as your guide with your knuckles in a claw grip on the food and a little counter twist on the handle. Kind of take or leave them personally but I'm probably in the minority there, most people swear by them or hate them!
Great work as always. Did you put a micro bevel on the flat side of the blade? Cause my understanding of a chisel grin is that the flat side stays flat. That's how I've done them, on actual chisels though.
Could you do a review of the Spyderco Tenacious CPM M4? I got one midweek and it's excellent. I own the 8cr Tenacious and I liked it, wasn't blown away by it for obvious reasons, but the M4 is far better, blade was made in the States and shipped to China. Even the knife frame and liner seems stronger material than the original, if I hit the original on the back of the blade then by the 8th time the lock will fail, but I haven't had the M4 version fail after testing, the liner lock seems a lot stiffer to me, as well as the liners being far nicer finished. It has a 20 degree edge, not sure the hrc but it's in the 60s anyway.
OMG, I feel so embarrassed that I just sharpened my mother-in-law's knives to a sharpness at the level of you "dull" knife in this video. But she is 90 years old and had an accident with my nice, freehand sharpened edges back in 2021 so I just get them sharp enough to go through a tomato.
if you want to see truly great hand sharpening, watch TogiTogi's videos here on youtube, he is a japanese street sharpener, sadly he doesnt know much english so most of the learning is visual. my advice is that you should sharpen "diagonally" instead of "horizontal", its more controllable, its faster becaise more edge is in contact, and you dont have to flare your elbows so much.
the biggest difference maker for me with hand sharpening was getting good stones....had to try a bunch of cheap dogshit on my way to a good stone and it immediately made a difference in my edges...it's 10000% a "buy once cry once" situation...a 50-70$ stone is leagues better than all the 10-30$ stones combined...also, I am just making general statements...there are a multitude of different stones at every price level...
Hate to say it but basically everyone would be better off if all factory knives were chisel ground simply because the same equipment for producing a 30 degree V edge will produce a 15 degree chisel grind (20 degrees overall when accounting for the 5 degree primary bevel). If only we could convince knife factories to just grind every blade to 10 degrees per side.
I'm a big advocate for chisel grinds, should be more popular based on functionality. I think most people want symmetrical grinds. Good to see one of the best knife tubers covering it!
Being left handed I’m kind of glad they don’t because only the super expensive companies would even bother making a left handed one.
They are big in Japan.
As a fellow hand sharpener I highly recommend getting comfortable switching hands when you switch sides. takes a while but your bevels end up more even and crisp when you get the hand of it. I was hesitant to do this but when I saw BBB recommend it 3-4 years ago i tried it and i can definitely see a difference.
Loving all the uploads lately Pete. Can we get a garden/chicken update. Cheers
Being alive is great, you can eat at Denny's, you can sharpen a knife whenever you want to, it's wonderful.
A rope cut test would be AWESOME! Thanks for the instructive video. We appreciate your work.
Ive sharpened a couple chisel grinds and the way I do it is i only sharpen the main edge. I go through my progression then strop both sides laying the blade flat on the side with no bevel. You have to do alot more stropping to get the bur off that way but you do keep a true chisel grind. The main thing is getting a working edge the user is happy with.
I sharpened my Victorinox Classic SD on a set of 6 inch DMT diamond plates while this vid played. Thanks for motivating me Pete!
Good stuff. If I may : you don't have to keep the edge (almost) perpendicular to the stone. You can keep a 30 degrees angle, or even less. It's more efficient and less awkward. Also, the blade hand is just here for pressure. I recommend looking at BBB technic, he's a pro
Free hand sharpening content! let's go !
Same principle for sharpening scissors, pruners and loppers
Its definitely time for tactical kitchen knives to make a comeback!
Kitchen knives are already the vast majority (+80%) of knife crime, please don't make them more tactical 😅
I like chisel grinds. I can get them sharper than my stanard dual grinds. Chisel is also great for doing
dual grits. I just use a loaded strop on the flat side
to keep burr away and whatever grit I'm in the mood for on the chisel side. Great topic Pete. As someone suggested,, perhaps a rope challenge. 😊
DUDE! I have been using my Omnivore every single day. Love my Creely Blades. Great video Pete!
Good video Pete!
I wonder how that edge would do in a rope cut test?
I used to make chisel ground tanto’s out of old files,that was fun too!
Thanks for this Pete.
11:45 - Rust eraser will take that out of your stone fairly easily, well worth the 10 bucks or so they cost
The chisel grind is a bit of a mixed bag, if you've been raised and taught how to use a symmetrical grind all your time in the kitchen, they will tend to skew a bit away from the bevel side. Its generally not an issue until you get used to using the flat-back of the blade as your guide with your knuckles in a claw grip on the food and a little counter twist on the handle. Kind of take or leave them personally but I'm probably in the minority there, most people swear by them or hate them!
Well done sir.
Great work as always. Did you put a micro bevel on the flat side of the blade? Cause my understanding of a chisel grin is that the flat side stays flat. That's how I've done them, on actual chisels though.
Let's see how wifey slices it with that new edge.
Could you do a review of the Spyderco Tenacious CPM M4? I got one midweek and it's excellent.
I own the 8cr Tenacious and I liked it, wasn't blown away by it for obvious reasons, but the M4 is far better, blade was made in the States and shipped to China.
Even the knife frame and liner seems stronger material than the original, if I hit the original on the back of the blade then by the 8th time the lock will fail, but I haven't had the M4 version fail after testing, the liner lock seems a lot stiffer to me, as well as the liners being far nicer finished.
It has a 20 degree edge, not sure the hrc but it's in the 60s anyway.
OMG, I feel so embarrassed that I just sharpened my mother-in-law's knives to a sharpness at the level of you "dull" knife in this video. But she is 90 years old and had an accident with my nice, freehand sharpened edges back in 2021 so I just get them sharp enough to go through a tomato.
Yeah, 90 year olds have paper like skin and we all know how easily a sharp knife goes through paper.
if you want to see truly great hand sharpening, watch TogiTogi's videos here on youtube, he is a japanese street sharpener, sadly he doesnt know much english so most of the learning is visual.
my advice is that you should sharpen "diagonally" instead of "horizontal", its more controllable, its faster becaise more edge is in contact, and you dont have to flare your elbows so much.
I had a Benchmade Emerson Spec Ops that was chisel grind...wondering where I left it.
I like the ff7 bgm.
when stacking the stones I'm always scared to contamine the fine grid stones so i usually have the fine ones avobe the rough ones
I have heard that it takes time getting used to how it slices. Does it really slide side to side when slicing through things?
nahh just feels like a normal knife. gives the stickier stuff a slight push iff the blade but thats all I can discern really
New mic is cool but it doesn’t pick up the sound of the stone/knife…which is nice to hear for feedback.
I miss wing commander
the biggest difference maker for me with hand sharpening was getting good stones....had to try a bunch of cheap dogshit on my way to a good stone and it immediately made a difference in my edges...it's 10000% a "buy once cry once" situation...a 50-70$ stone is leagues better than all the 10-30$ stones combined...also, I am just making general statements...there are a multitude of different stones at every price level...
I’ve heard Magnacut doesn’t dull 😂
It actually gets sharper as it cuts. I sharpen my magnacut knives by splitting atoms in half.
The OCD part of me feels a deep and lingering pain at the knowledge that chisel grinds exist on some knives.
Take heart in the fact that as long as there are an EVEN number of them in the world, all is in balance.
And right-handed Emersons are ground on the wrong side.
Hate to say it but basically everyone would be better off if all factory knives were chisel ground simply because the same equipment for producing a 30 degree V edge will produce a 15 degree chisel grind (20 degrees overall when accounting for the 5 degree primary bevel).
If only we could convince knife factories to just grind every blade to 10 degrees per side.
They're used alot by sushi chefs. No knife is sharper than a knife with a chisel grind.
Lorena Bobbit approves this video.
I'm sorry, but that was definitely a left-handed apple at the end. After all that sharpening, you failed on the fruit money shot.