Flat grinds almost to spine

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Sep 8, 2009
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This is probably one of those questions that will leave me feeling silly when I hear the answer, but I'm really having a hard time wrapping my head around it (for whatever reason). I really like the look of the Busse Game Warden, with its bevel that appears to extend almost to the spine, but I can't figure out how the belly of the knife is handled when this is done. There doesn't appear to be any change in angle around the belly/tip. If I ground a knife all the way to the spine, the bevel angle on the belly would increase as it got closer to the tip, but doesn't appear so in the pictures of the GW that I'm seeing. It looks like the same bevel was somehow put on the belly without causing any awkward angles where the two bevels would meet in the center of the blade. What am I missing? And yes, I really could be this dense.:D
 
Most of the time a distal taper is also use to help with this issue. The thinning of the tip by creating the distal taper reduces the cross section of the belly. Also while grinding the bevel around the belly is feathered into the rest of the flat. It is hard to explain it might be easier to hold one in your hand and see what the maker did. Pictures may be worth a 1000 words but still does not tell you as much as the real thing.
 
What Chuck said:thumbup:. The grind at the belly is more severe than at the flats, but they are blended, or "feathered" together; again, the distal taper helps with this.
 
Along with grinding in the distal taper that Ray described, the only way I can think of to describe the answer to your question is, "once you reach the tangent point of the "belly" or radius, you need to make "a slow twist to the point".
Or ..............have the MAD SKILLS :thumbup: like Nathan the Machinist, generate a program, and do it on your 3 axis CNC ;) CRAZY MAD MACHINING SKILLS :eek:
( & don't give me that "Hack Machinist" line ) ;)

I haven't seen the Game Warden you describe, maybe they have a different method ???


:)
 
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