High quality whittler (please read)

Mr. Chips, thank you for all that information. Even though I have very little experience with whittling (as a boy I did a spoon or two, but actually used my father's carving tools for that), I have some usable experience with high end kitchen cutlery. As you say - depending on the purpose it is not only sharp edge that matters, but the whole edge geometry. If one wants to cut say hard rooted vegetables (thick carrots for example), one needs knife that is as thin as possible behind the edge, as otherwise the knife will wedge. This means that knives not only need regular sharpening, but also thinning up the face of the blade to preserve the geometry of the blade. At the same time, since most kitchen knives have edge sharpened under very low angles, it is often a good idea to apply a microbevel under considerably larger angle (just a few very light strokes are enough, the resulting bevel is barely visible) as this makes the edge last longer, but the knife remains thin behind the edge.

Until today I do final stropping & burr removal on 6000 stone for my kitchen knives, but, as you propose, it may be a good idea to get a leather strop for touch-ups for a whittler as this one will not have micro-bevel applied (which I suppose would not be the right thing to do).

Just for a reference, I have learned most of what I know about kitchen knife sharpening from Jon Broida(who has loads of experience and knowledge about Japanese kitchen knives) and you can find all his (extremely educative) videos HERE. Among those here is one on microbevels and one on stropping and burr removal.
 
I think you can send me a visitor message and I can reply with details.

Since I am not a paid member it is inappropriate for me to post my website that sells stuff.
 
Mr. Chips said:
I think you can send me a visitor message and I can reply with details.
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I would gladly do that, but since you only have basic membership I can not PM you. However if you in your settings allow members to send you e-mail, than I could use that route. Or you can use that very possibility and e-mail me. I am curios to see what you have in mind :)
 
here are a few pics of some whittlins:

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Wow - those hummers are awesome! (Well - so are the spoon, face and bowl - whittling is not easy!) -

I enjoyed this thread - thanks for posting and good job matus for hooking up your friend (and awesome on the part of the unnamed member who donated the whittler to your friend ) -

My favorite traditional folding whittler is the GEC Geppetto, #57 - it is only 3.5 inches - but it has a nice split-spring design and three blades, so it is a little slimmer in pocket, and feels great in your hand.

Member Rick posted this thread a few years back that made me look to the Geppetto -

http://www.bladeforums.com/forums/s...etto-quot-Wharncliffe-Whittler-A-Quick-Review

And not too long after seeing that thread, I made a deal with another awesome forum member for this little beauty -

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Whittle forward!

best

mqqn
 
So, this one showed up on our doorstep recently:



The knife is really lovely, but what makes me wonder a little is the amount of flex the small blades have - isn's that a disadvantage for actual whittlling? I have recently got my hands on Boker beer whittler (Thanks Ernie!). The knife is a little smaller and the small baldes are only slightly thicker, but they have basiccall zero flex.
 
matus said:
So, this one showed up on our doorstep recently:



The knife is really lovely, but what makes me wonder a little is the amount of flex the small blades have - isn's that a disadvantage for actual whittlling? I have recently got my hands on Boker beer whittler (Thanks Ernie!). The knife is a little smaller and the small baldes are only slightly thicker, but they have basiccall zero flex.
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It depends on your style of work.

I like thinly ground blades, which is why I REALLY like the 38. The fact that those small thin blades flex a bit does not bother me at all, but some whittlers may like their blades a little stiffer.

Work with it. All the talk in the world won't take the place of hours of work with the knife.

Don't be afraid to use it. It is made for that. There are people that think about, and talk about whittlin' (or doing other stuff), and are afraid to really do it because it might damage or put wear on the tools. I know that what I am about to say is sacrilege to some, but knives are not sacred objects. They are tools to use. Not abuse, but use, and if you use them a lot you will use them up. Mind you, if you have a lot of them and use them all, it is doubtful that you will use any one of them up.

Many years ago, when I had only one pocket knife at a time, I did use knives up. That hasn't happened since my accumulation has grown.

All I am trying to say here is that the affliction I call "The Reverence For Tools" prevents people from doing work, and I think that is a shame.

USE your knives people!
 
Thanks. I am definitely a user (even if not pro or overly dedicated) and I know that some of the knives I have ordered recently will be sold once I find out that they are not going to be used. That is true for pretty much all knives I have with very few exceptions.

Yes - I plan to start some trying soon - I should be getting some smaller pieces of wood to play with. But even if I will be whittling with just one knife, I do not expect to wear it out anytime soon :)
 
I have to throw another nod to the #38 whittler. I just picked one up for half what you're saying it would cost you, and that seems to be the going rate. Just go for the Tidioute verson (Ebony was the least expensive I found) and you should be well within budget. I have a few whittlers, and nothing compares to this one.

santa2015 by jpolaski, on Flickr

EDIT: I really need to read to the end of thread before I post. Glad to se you got a #38 though! Give it some use, and I'm sure it will quickly become your favorite too!
 
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