Edge geometry

David Metzger said:
Wow, a lot of thin geometry. Are you using thin steel to start or do you like something with meat at the spine? My go to thickness for an outdoor knife is 5/32. but I use 9/64 to7/32. D
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This is my personal user (Model, Tanto) and and flagship for my over-engineered line of bush knives. 1/4" at the Shinogi(hope thats the right name) At 8 1/2" long, this thing chops like a 14" parang. It is perfect for what I need in a bush knife. It obviously wouldn't "excell" at wittling or kitchen work because it's so honkin' thick.

I am really liking this blade mapping thing. I get to go back and view my old blades with a new set of eyes.... thanks again for bringing this up Matthew.

Tanto @ .020, .040, .100, .140, .200 and .250
IMG_0026-4.jpg
 
maybe it's just too edgy.
 
michie spanglers maybe yo needto post few pics of your work too. this is after all a great thread to see what what kinds of grinds are working for the blade use
 
Typical skinner with a thin high hollow grind:

thin.jpg
 
i like seeing thatn people are not being restricted by wheel to grind hight ratios. not only can you get a great look by "pushing the hollow up" but also makes for some great cutting
 
I plan to do one of these edge maps on the blade I'm working now, once I get it finished. You guys have me really curious about how far I have already pushed this blade, and how much farther I can push it.
 
tell me you batoned that knife into the wood Rick, or that you drank some radioactive concoction which gave you superhuman strength. If the latter, please send some my way
 
No, the knife is just SO sharp it moved through wood like it was butter. Right, Rick? ;)
 
Lorien said:
tell me you batoned that knife into the wood Rick, or that you drank some radioactive concoction which gave you superhuman strength. If the latter, please send some my way
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tryppyr said:
No, the knife is just SO sharp it moved through wood like it was butter. Right, Rick? ;)
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That is not batoned or faked in anyway. I was really surprised it bite that deep... I will remove it (it has been in there for almost a week... lol... and give it another wack on video this time. I don't go for that trick photography crap!

Rick.
 
holy shit man. That is sick. I think you should send me one of those some day.
 
I think most blacksmiths know a bit about whackin'... always assumed so, at any rate. And those massive Popeye arems probably help too.

We stock removal folks are weak by comparison. I could probably only achieve a quarter inch penetration with any blade, no matter how sharp.

On the plus side, I can probably type faster than most of you. ;)
 
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