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I still make my first cuts with a sharp knife even it I'm going to use a saw or chisel. This cleanly severes the top layer of fibers so you don't get tearout in the non-waste area. I keep the knife perpendiculer to the work on the finish side then strike again on the waste side at an angle creating a groove. The perpendiculer side of the groove helps align the chisel. When using chisels, there are two basic styles. We most commonly see chisels with beveled sides and may refer to them as dovetail though this term too is not always accurately applied. The other style is harder to find but is actually better for most uses. This second style has perpendiculer sides and depending on how much beef is known as a firmer chisel for the light ones and a mortising chisel for the heavy ones. The beveled edges are to allow access to areas like dove tails which can work to a disadvantage when trying to follow lines or cut mortices. The firmer chisel make it easier to follow those type of cuts and can be used for light mortising. 1/4, 3/8 and 1/2 inch are probably the handiest to own for most cuts. In all cases, extreme sharp, good light over the work and patience can not be emphasized enough. Get any of these three off a bit and your cuts will deteriorate. Be prepared to change blades, sharpen the blade, or lay down the blade for the night and call it Miller time.
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