convex edge on this?

MarkJeffrey

MarkJeffrey

Joined
Nov 7, 2013
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I'm wondering how I should proceed with this knife. Every knife I have made so far has been ground thin to the edge and sharpened, but I was thinking that leaving this a bit thicker and doing a convex edge would be better suited for it. OR, should I leave it thicker and sharpen it as I normally would without the convex. This is mostly going to be used as a camp knife, so it will end up chopping branches for fire wood. Right now the edge is 0.030 at 220 grit so I'll loose a bit of thickness over the next couple grits, but what do you guys think, would a convex edge work better for a knife like this or should I just grind as usual and sharpen?



 
I put a convex on anything that will chop. Axes, hawks, choppers. It's my preference but I think it not only supports the edge better but actually improves chopping performance in how it parts material. Whether that's real or imagined on my part it sure seems to be real.
 
Just a note, but .030" is what I have for an edge before HT. As I approach the final edge in post-HT sanding/grinding, it is .010" or less. If I am doing a convex edge, I start then convex at around .020".

If the blade is too thick above the edge, it will wedge in cutting.
 
Thanks guys! Yea Stacy I haven't taken much meat off it since HT, I didn't want to go too far as I wasn't sure how to approach the convex edge.

I think I might skip it on this one and try it out on something more straight forward that isn't already spoken for
 
With the bottom photo you posted, I would grind the edge down to where the black along the edge is almost gone then convex if you plan to convex the edge. I do mine on the rotary platen. Slack belt can round it off too much but can be done at a lower angle not pushing to hard.
Scott
 
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