What are the pros and cons of a one-sided edge? (Perhaps also known as a chisel edge?) I bought a NOS Kalashnikov bayonet, and it has a chisel edge which has never been sharpened. Apparently they were supplied unsharpened, which I suppose is cheaper and gives soldiers an excuse to learn how to sharpen. Anyway, should I put a one-sided edge on it, or a double-sided edge?
Sushi knives are single sided because it makes it easier to do thinner slices. Downside is the edge will pull away from you while cutting so easier to edge up with wedges rather than slices.
What are the pros and cons of a one-sided edge? (Perhaps also known as a chisel edge?) I bought a NOS Kalashnikov bayonet, and it has a chisel edge which has never been sharpened. Apparently they were supplied unsharpened, which I suppose is cheaper and gives soldiers an excuse to learn how to sharpen. Anyway, should I put a one-sided edge on it, or a double-sided edge?