Single bevel knife

[earlthegoat2]

I know there are plenty of tawainese made singel beve knives out there but I was curious if there was a higher quality one made as well. I am mainly referring to the type with a totally flat back that require lapping to sharpen and then just a single bevel on the other side. Usually it will have a taper on the blade and then the actual bevel.

 

[ArfinGreebly]

American Design (CRKT)

CRKT makes something called the "Edgie," a self-sharpening knife with a sheepsfoot blade.

I believe they have theirs made in the Orient, but I don't remember whether it's China or Taiwan.

It's an American design, but made offshore.

 

[Black Toe Knives]

Sushi Chef knives are single bevel. I been studying them every Saturday night for a while now.

 

[Madcap_Magician]

Scandinavian puuko knives are mostly flat or saber ground. Fallkniven, IIRC, makes flat, saber, and convex ground knives that are quite good.

 

[rcmodel]

Chisel-ground blades sound good in theory, but in actual practice?
Not so much.

I think they gained their following back with the Tanto folders like the Emerson.
Might be good for a combat pry bar, but they ain't much use for real-word cutting things.

For one thing, they don't cut straight.
Try to slice something or cut through anything in a straight line and the single-side grind takes off on a tangent to the direction of the cut.

rc

 

[ChristopherG]

I think they gained their following back with the Tanto folders like the Emerson.

Agreed; that would be the point of reference for chisel-grind knives. For the OP's information, rc is referring to this knife and its close kin:

http://emersonknives.com/ekCQC7b_BT.php

It's a fighting folder, and that's it. I'm sure you could learn to USE it for other things, but it's designed to fight.

 

[7X57chilmau]

From what I've read (damned if I can remember why?), chisel ground knives gained a following long ago. Trade knives made for the Indians in exchange for furs and such were made as cheaply as technology of the time allowed. This meant wrought iron knives, case hardened. By employing a chisel edge geometry, the edge was in the hard case, rather than the soft iron core, allowing decent edge holding on an otherwise crap knife.

That explanation made great sense to me.... Personally, I dislike a chisel edge on anything besides a chisel, shear or plane blade....

J

 

[hso]

If you want a high quality chisel folder or fixed blade get an Emmerson.

 

[auschip]

I own a couple chisel ground knives, and they are in fact the sharpest knives I own. Emerson for folders, and Snody & American Kami for fixed blades (small and large respectively).

 

[Black Toe Knives]

You all have never watch a sushi chef work have you? You would never say a negative thing about a beveled edge. A good Sushi knife can run into the thousands easily.
Chisel Edge Knife Test

 

[rcmodel]

Well, I am not a sushi chef, and never tried slicing raw fish with an Emerson.

But I have tried slicing a lot of other things including boxes, leather, and wood, and they simply don't cut straight!

rc

 

[TimboKhan]

American Kami knives are entirely chisel-edged as far as I can tell.

http://www.americankami.com/fixed.html

 

[auschip]

American Kami knives are entirely chisel-edged as far as I can tell.

http://www.americankami.com/fixed.html

Yep, and scary sharp also.

 

[armchairQB]

I own a couple chisel ground knives, and they are in fact the sharpest knives I own

That is the reason I would be intrested in them. I know they dont cut straight. I would not be trying to cut parallel lines. I think for my purposes it would make a good general purpose knife with an edge gound to a higher angle so the edge will be more durable and still scary sharp. I sharpen to 8000 grit and get a little obsessive about my knife edges. Comes from woodworking with hand tools only. Lots of single bevels.

 

[CWL]

double-tapped

 

[CWL]

Currently popular as "kiridashi" knives and being sold as tactical knives, they are actually wood-working knives and kitchen cutlery traditionally used in Japan.

totally flat back that require lapping to sharpen

They are actually hollow-ground on the non-bevel side to facilitate sharpening.

Take a look here for a whole mess of 'em both with and without grips and sheaths. You may want to surf the site a bit to see the kitchen and outdoor blades as well.
http://www.japanwoodworker.com/dept.asp?s=JapanWoodworker&dept_id=13221

 

[earlthegoat2]

I am most familiar with this site actually. Bought a few chisels from them a time ago. I guess I was mostly referring to folders. I will have to check out the Emerson and CRKT even though I am most unimpressed with a self sharpening feature.

 

[hignhappy00]

may be the knifes you want i have seen as kill a cow.very sharp.

 

[ChaoSS]

I don't really understand it, but Asians tend to use a lot of single bevel knives.

Apparently the japanese make single sided straight razors like that.

 

[lloveless]

I'm with RC they don't cut straight-gave mine away.
ll

 

[Black Toe Knives]

Well, I am not a sushi chef, and never tried slicing raw fish with an Emerson.

But I have tried slicing a lot of other things including boxes, leather, and wood, and they simply don't cut straight!

rc

Sushi is rice, and the fish is cooked. I am getting ready to make a couple of single edge knives. I want one for my kitchen and my sushi chef wants a custom made from Damascus. So I have been studying the knife and the style. I am going to hollow ground the one edge.

 

[theotherwaldo]

Both of the ulus that I've picked up so far have been single-beveled. One had been resharpened by some bozo that cut a bit of a bevel on the wrong side, though. I'm trying them both out as kitchen knives, just to see how well they work. So far they've been pretty good, though they're too thick for some jobs.

 

[LAK]

rcmodel

For one thing, they don't cut straight.
Try to slice something or cut through anything in a straight line and the single-side grind takes off on a tangent to the direction of the cut.

Yep; this is a "meat grind". Good for cutting flesh. Hence it is the traditional grind for Japanese chefs' knives, scandi hunting knives etc. A double bevel is more practical for utility or general purpose blades.

 

[earlthegoat2]

So the answer to my question was either an Emerson or one of those self sharpening CRKT jobs. Then some Japanese kitchen type knives and some scandinavian puukos.

Im not going to listen to the rest of the muck.

 

[SeekHer]

A.G. Russell has some folding Honcho knives that look interesting albeit more for kitchen then anything else...

What I don't understand is why everyone says they don't cut straight...if you look at leatherworker's or cobbler's knives they are almost always chisel ground and they certainly cut straight...Bob Dozier was to come out with a series of leather knives but I can't find them on his site right now...