Chisel grind?

[Benner]

It has been mentioned recently that people dislike chisel ground blades and I was curious to know what the general thought was on this grind on a pocket knife?

When looking at folders recently, I was surprised to see that one brand of knives that I was interested in, Emerson http://www.emersonknives.com/, mainly (could even be all of them) does chisel ground edges on their knives.  This immediately put me off but I don't really know why 

So what do you guys think?

[Mike, Lord of the Spammers!]

A true chisel grind is a hell of a lot weaker than a conventional V grind, as it's only got half the steel suporting the edge

The only pluses are it's cheaper for the manufactures , and easier to sharpen in theory, but I would steer well clear of them if I were you

[Leatherman123]

I am not a fan of chisel ground blades either.. They get scary sharp, but they are pretty hard to sharpen and like Mike said; are weaker.. 

[Flash]

Benner...one benefit is that they are great for really detailed carving/precision work.

I think the CRKT Edgie is of a similar grind and that works for me great.

Different grinds for different jobs...as Scotty used to say "the right tool for the right job"

[Leatherman123]

The Edgie is a fantastic knife!  It's good for the UK members because it doesn't lock!

[hawkchucker]

The main problem witht he grind is also trying to keep the cut straight in wood. It tends to track out.
Plus I just find it lazy that manufactures use it. 

[Leatherman123]

I am fond of chisel ground serrated blades, though!

[hawkchucker]

But they work with serrations. Just not in solid stuff.

[Nutznboltz]

Chisel ground blades are razor sharp, that's the only advantage for users.  For the manufacturer they're cheaper to make and where a combination blade is offered, more often than not you'll find a chisel grind as the serrations would be chisel ground as well.
Personally I don't mind this type of grind, though sharp it's more fragile than a conventional v grind and prone to nicks.
The only way I've found to re-sharpen them is on a stone or Lansky system where you have to regrind the edge completely.  It's more work but you'll end up with a razor sharp blade.  Its virtually imposible to touch up a chisel ground on a sharpening steel or "v" sharpener, at least that's what I've found.

[David]

I`ve got chisel grinds on Victorinox Gardner, LM Micra, Perrin La Shark and a whole bunch of Emersons both custom and production. The  grinds on the Emersons I have range from zero ground, chisel ground and the v-grind which is only sharpened on one side. Emerson is my favorite brand of knife and there been hardly a day gone by in the last 10 years that I`ve not carried one or had one availible for use if needed. I do use some other knives from time to time but Emerson is by far my favorite. There not for everyone people tend to love`um or hate`um. I`ve never found a chisel ground blade that I`ve used to be weak or hard to sharpen. Altho a zero ground blade if not done right or tempered correctly can be fragile. They did take alittle getting use to in the beginning. The Emerson Commander was a real challenge to learn how the sharpen that recurve chisel type blade but once I figured it out its very easy to sharpen, for me any way. My brother has watched me sharpen his Commander for along time now and still cant do it. I use one crock stick. I`ve never reprofiled any of blades as many now days do. Is there any real advantage for the average knife user proablity not. I`m not a big promoter of the chisel ground blade I just like Emersons and have learned how the use them.

[Splat]

I've found I don't like chisel grinds. They tend to pull to the side when cutting. I prefer flat and convex grinds.