The Cold Chisel's cutting edge is typically shaped on a bench grinder, though an angle grinder could be used (holding the chisel in a vise). And you can certainly use a file to do this (especially if you have as my father called a, "strong back, weak mind").
The U.S. War Department's TM 9-867 Maintenance and Care of Hand Tools advocates grinding off the corners of the cutting edge so that the cutting edge has a convex shape as shown to the left. This is similar to adding camber to a wood plane's blade.
I haven't tried this to gain an understanding of the value. Rather, I see more value in sharpening often.
|60° - 70°||
Can be up to 90° if cutting extremely hard metals.
If grinding this on a high speed grinder, be sure to manage the temperature so that the temper is not lost due to overheating. If there is a carbide insert, DO NOT cool by dipping in water. This will cause the carbide to crack due to shocks. Otherwise, cool by dipping as needed in water.
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