- Joined
- Nov 19, 2016
- Messages
- 88
I know that serrated kitchen knives aren't all that popular in these parts. I don't like 'em myself, but "many" friends have been asking for serrated bread knives. Two quick questions:
Do you think a Foredom with carbide burrs would be reasonable approach to getting neat, sharp scallops and points? (Hand filing drives me insane.) Also, I'm wondering if anyone has put together a nifty jig they'd care to describe? I tried Stacy's method of scalloping on a small wheel pre-heat treat, but consistency was tough! Actually, the initial cuts were sort-of even, but going back post-HT with finer grits threw off the lines.
Any advice is welcome ... and thank you, once again.
Do you think a Foredom with carbide burrs would be reasonable approach to getting neat, sharp scallops and points? (Hand filing drives me insane.) Also, I'm wondering if anyone has put together a nifty jig they'd care to describe? I tried Stacy's method of scalloping on a small wheel pre-heat treat, but consistency was tough! Actually, the initial cuts were sort-of even, but going back post-HT with finer grits threw off the lines.
Any advice is welcome ... and thank you, once again.