Knife porn thread

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nick_h.

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?

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Sharkstar in reply to @nick_h.

I would keep the flat side flat and grind a secondary bevel on the chisel edge. Like a chisel.

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RagnarHairybreeks in reply to @Sharkstar

Not wanting to be a burr under the saddle, but I would say leave the grind as it is. My Global sashimi with chisel grind was one of my favourites. On the ground side I would put a 20% thinning and then a 25% cutting sharpen edge. One of the most delicate slicers ever.

I also have a custom (not kitchen) from JimmyPie with a more robust chisel grind and it is a little beast. I’ll take a photo later.

Chisel grind is underrated.

Edit: read too fast. This is what you recommended!
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nick_h. in reply to @Sharkstar

I agree. Now I will have to learn proper sharpening, and bevels. I really need a Wicked Edge kit.