14 degrees/side too shallow?

[redsquid2]

I am still learning, as a weekend/evening knifemaker. I am not an expert on "edge geometry," and I figured the "maintenance and tinkering" forum was the place to go for expertise.

I am making this knife, out of 1/8" A2 bar stock. It has been heat treated to 60 R.C.

I gave it a really steep main bevel: 10 degrees/side. It was taking too long to make it a Scandinavian bevel, so when I had got it down to about .007" I gave it a second bevel, at 14 degrees/side.

Is this a good geometry for cutting back small branches and saplings? Whittling/ carving? Cutting ropes /cords/hoses? Something else? Would you personally set the edge steeper? Shallower?

Please don't say you would make it a scandi because that would be the most difficult option.


Thanks.

Andy

 

[cbwx34]

my .02... you're learning knifemaking, maybe do some testing yourself and see how it does? :thumbup:

 

[db]

I'd say it's fine but if it chips or rolls go thicker. Personally I find that most knives can go much thinner than one would think.

 

[Obsessed with Edges]

I'd say it's fine but if it chips or rolls go thicker. Personally I find that most knives can go much thinner than one would think.

This is my inclination as well, on all points mentioned; in particular, on the bolded point. 28° inclusive sounds fine to me (and I'd still be tempted to go lower with it, personally ).

That's a good-lookin' blade. :thumbup:


David

 

[redsquid2]

Thanks for all the feedback.

 

[grownstar]

Just wanted to comment on the shape of the piece. It definitely caught my eye :thumbup: