- Joined
- Dec 7, 2020
- Messages
- 14
Scott, again, sincere thanks for taking the time to write that out. I will absolutely follow all of the advice you were kind enough to share.
God bless,
Pat
God bless,
Pat
t,A couple other suggestions:
1. I like to start my grinding at the tip working towards the plunge line. This helps establish a distal taper and keep the tip thin.
2. The Thinner the stock, the harder it is to get crisp clean lines due to geometry as is the higher the bevel goes. This is due to geometry. High saber grinds Fillet knives are very tough.
3. If your free handing, a center scribe line is essential.
4. A sheet metal gauge is a really cheap quick and easy way to check the thickness of your edge as you're grinding. Calipers with the jaws locked also do the same thing.
https://www.amazon.ca/HFS-Standard-...words=sheet+metal+gauge&qid=1607455271&sr=8-6