Chisel Grind VS Flat Grind

Hello all,

I just wanted to get some feedback here. I am in the process of designing my own chef knives, have the basic contours - etc all figured out, but have an idea, reguarding the boning knife. and would like your thoughts.

I am curious if a chisel grind might be a better way to go, than the conventional flat - V - grind. My reasons are as follows.

• Holds a sharper edge
• easier to sharpen
• cuts closer to the bone
• more durable edge

I know many have issues with them, but I think in this application, it could be a benefit. I used to have a Japanese made boning knife that was chisel grind, and loved it.

What are your thoughts?

Hello and welcome to KKF

Please have another look at our Terms of Use before proceeding.