Blade Geometry Questions

[Michael Bennett]

If you're using 3/16" stock and a flat grind, is there a formula that helps determine the optimal blade width?

Thanks,

Mike

 

[BARRY JONES]

Mike,
Ther is no magical formula for determining optimal blade width.

What you should do is, depending on what the knife is to be used for, flat grind your blade to a certain thickness (or thinness).
You can also grind a distal taper (smooth taper from ricasso to tip) into your blade.
This will help in getting that good edge geometry.

I would be able to help you more if I knew what type of blade you intend to make.

------------------
Barry
Jones Knives

Do you hear that?
That is the sound of inevitability.

 

[tejas7]

Of course, the wider the blade form spine to edge, the smaller the angle at the edge can be. Hence, a thinner cutting edge and potentially a better slicer if that is what you are looking for.

I can not get a really true flat ground blade "all the way" down to the edge anyway.

For 3/16" blades that are only an inch or so "wide" I usually increase the angle when finesh sharpening on the belt which results in a flat ground blade with a convex edge finish (more or less).