- Joined
- Dec 3, 1999
- Messages
- 9,437
Chad- Sorry, I forgot to answer your question. 
Unless I put a hollow grind on a blade, almost all of my blades have some convex geometry... Depending on what the knife is intended for, I'll flat grind down to anywhere from almost zero, to about 0.025(ish) on a really hefty knife... then that gets feathered into an edge. I leave a bit more meat at the tip and drop/roll it down to sharp.
Thanks again everyone--- the words of encouragement are certainly appreciated.
I do want to keep these threads open to discussion... just throw'n that out there.

Unless I put a hollow grind on a blade, almost all of my blades have some convex geometry... Depending on what the knife is intended for, I'll flat grind down to anywhere from almost zero, to about 0.025(ish) on a really hefty knife... then that gets feathered into an edge. I leave a bit more meat at the tip and drop/roll it down to sharp.
Thanks again everyone--- the words of encouragement are certainly appreciated.
I do want to keep these threads open to discussion... just throw'n that out there.

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