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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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Sharpen Angle?
What angle do ya'll recommend for a drop point skinner? Thanks in advance
__________________ Walt |
#2
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If it's going to actually be used for skinning, then I would be working at about 10-15 degrees when sharpening.
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#3
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Thin. Thinnish. Doesn't hardly matter as few people actually have equipment that will truly hold any given angle.
Generally, if the blade will not see abuse such as being hammered through a pelvis - which is done with small skinners sometimes - then a thinner angle can be used, say 17 degrees or less. If it will see some abuse then 19 or more is better. But, what those numbers actually mean will vary at least a little with how much steel is behind the secondary grind. On average, a skinner might have an edge about .020 thick before starting the secondary bevel. If your edge is thinner, then any angle you use for the secondary bevel will be more delicate than if the edge had been thicker (but might cut better too). The vast majority of knives of all types have edges angled between 15 and 25 degrees. Unless you're in some kind of cutting competition a degree one way or another won't really matter much. What actually works will depend on how successfully you match the edge geometry to your heat treatment. Thin and sharp is great if your edge is tough and doesn't chip or fold. If the edge is too hard it will need to stay with a larger angle to resist chipping. It's a balancing act. In short, depending on what sharpening tools you have, just put a darned edge on it and TEST it's cutting ability. Adjust as necessary.... |
#4
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Thanks for your time and info Marc and Ray.
__________________ Walt |
#5
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mister Rogers i use a convex sharpener a wodge shape peace of wood on top sand paper to get a thin edge question am i wrong to assume the sharp edge of a Katina ore tan to come from avery hard & ever thin cutting edge ?
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#6
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A traditional katana would have a very thin edge, usually a little on the
soft side but sometimes pretty hard. Either way, it would work OK because the ONLY thing they ever wanted to cut with it was human flesh. They tried never to let the blades meet edge to edge like you see in the movies. When practicing with tatami mats or cutting down green bamboo they never used their 'good' swords. Modern katanas are made with much better steel and heat treatment so they can be ground and sharpened almost any way you want depending on what you plan to cut with it. Tantos are completely different. They are sharp, of course, but not at all thinly ground. Their primary function is piercing armor so they usually have fairly stout tips. But, again, you can make a knife with a tanto shape and grind it and sharpen it in any way you wish. Traditionally though, I don't think convex edges were ever used on those particular styles of knives but it would be hard to be sure because pretty much everything that could be done with those knives was probably tried at one time or another ... |
#7
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as allways thanks for your input
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#8
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Hi Walt, I try to use 20 deg.......ON my skinners...............carl
__________________ carl |
#9
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Thanks
__________________ Walt |
Tags |
angle, bee, bevel, blade, blades, edge, heat, knife, knives, made, make, sand, sharp, sharpening, skinner, skinning, steel, tips, tools, wood |
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