I admit an affinity for Japanese tools. I started using Japanese saws in the early 90’s. I finally lost my mind and spent way too much money on a full set of chisels produced by a well known Japanese blacksmith. I love them and they sharpen beautifully.
Whenever I use these chisels to chop mortises/dovetails/etc, they chip … significantly. I have never had that experience with my marples chisels. Is this just something I should expect from chisels made from such hard steel? It’s distressing to “damage” my tools through routine use.
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Mortise chisels are build "stout" for a reason - the forces going through the cutting edge are large, especially in the harder or more "difficult" timbers. Are your Japanese chisels really intended for such a task? It seems unlikely if they're, effectively, the equivalent of Wester bench or even paring chisels.
Chopping out dovetail waste is one technique ...... But it does require the large forces of a mallet. Perhaps your Japans would be happier just paring out the remnant of DT waste following a coping saw removal of the bulk?
I second this opinion. If you can, measure the bevel angle and make sure it is acceptable.
Japanese woodworking tools are more suited to fine carpentry tasks in softer woods than say mortising white oak. Not that they aren't capable, but definitely not ideal. Would take very strategic chops.
Try removing the waste with a brace and bit or drill press. Then paring or hammering out the waste with the nice chisel is a joy.
The mortise chisels I use have never been sharpened. They're 100+ year old tools I got from a flea market in West Cork. They're just beefy chunks of steel for bulk removal well inside a line. Too slow for my taste though so I drill and pare.
The art is in the tempering. Harder isn't always better. Every chisel is not a parer.
I am not chopping mortises. Additionally, when I am chopping I don’t believe the forces are “extreme”. I use a small blue spruce mallet and perhaps take a 1/8 of material. I am just wondering, is the Japanese metal just too brittle? Chips on the edge of the chisel approach 1/32. I think that is crazy.
"I am not chopping mortises."
But you said that you were:
"Whenever I use these chisels to chop mortises/dovetails/etc, they chip … significantly."
Is it possible to ask the maker of your chisels for a list of intended and perhaps also not-recommended uses?