Grinding a ryodeba, need help

T

Triple Stripe Knives

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I'm making a double beveled (ryodeba) deba, and I'm not sure what I'm supposed to do. So here are my questions:
How thick behind the edge should it be?
Should it be convexed?
What angle should I sharpen it do?

Thanks,
Johnathan
 
Deba are hard use blades that will cut through hard vegetables, bones of chickens, and fish. Make the spine thicker than a standard blade. I have seen them up to 8mm/.030".
Ryodeba are not usually large, so 5-6mm/.20-.25" is plenty thick enough.

Keep the ha bevel fairly thick and appleseed grind (convex) the edge. I would suggest taking the edge to about .010"/.25mm to .015"/.40mm and then convexing to a sharp edge. If cutting softer things like carrots, dikon, parsnips, and cabbage, then you could go even thinner before the convex edge. All this depends on what you will be cutting up.
 
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Stacy E. Apelt - Bladesmith said:
Deba are hard use blades that will cut through hard vegetables, bones of chickens, and fish. Make the spine thicker than a standard blade. I have seen them up to 8mm/.030".
Ryodeba are not usually large, so 5-6mm/.20-.25" is plenty thick enough.

Keep the ha bevel fairly thick and appleseed grind (convex) the edge. I would suggest taking the edge to about .010"/.25mm to .015"/.40mm and then convexing to a sharp edge. If cutting softer things like carrots, dikon, parsnips, and cabbage, then you could go even thinner before the convex edge. All this depends on what you will be cutting up.
Click to expand...
Thanks! Sorry I was at school and for some reason the school wifi blocks anything to do with knives .

The deba is 0.26" thick.
So far the bevel is about 0.90-1" high, and the edge is about 0.40-0.5" thick. It's currently flat. How much convexing should I do? Will a leather platen suffice? Or do I need to use a slack belt?I think my customer is going to be using it primarily for fish, so robustness is going to be important.
Thanks!
 
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I would take the edge a good bit thinner and then convex on your leather platen. Just use a little twist motion as you go toward the edge to round the bevel down. I like going on the thinner side and then convexing more if the edge seems too delicate. My thought is that sharper is always better and a sharp edge will tell you if it is too acute.
 
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