Ah Ha!
the lightbulb just went on!
Now I see how its done,
so the arc of the wheel is how the "bevel" is put
into the blade....
small wheel = small arc = deep bevel ... something like that
coo
(i originally thought that it was done on one of those milling machines)
FUG. That's right. I sometimes take out a bit of meat on a angle with the mill on thick blades. Before heat treat. But other than that. Everything is hand ground
Yeah. You see when hollow grind plus .250 stock in a chisels it's fine. But if I were to try a double hg blade. The middle of the bevel gets very thin in the middle. Which would make very prone to breakage under abuse. And that sucks
It could be done. But the edge would always have to be left kinda thick. Cut radius short on grind. And yes. Its ground on both sides. But shit. And some people wouldn't even care as long as it looked nice. But. I try not to play that game. Lol
^ Yes!!! :thumbup: I really like the way you're going, J.
Have I already confessed I'd fallen in love with your chisel grounds? Recently, I found out I'm not using symmetricly ground knives. Almost. Just for slicing bread.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.