Has anyone noticed their NMFBM can be unwieldy? I'll admit mine is a bit (not grossly) dull, but does the fat cross section combined with the convex edge seem to cause glancing blows for anyone else?
Yes, I have noticed this. A while back I did a review where I compared a fully convexed Kiku Matsuda knife I had got with a BWM LE which were both around the same size. By simply whacking both into the stump I use as a chopping block I could tell that the BWM LE bit a lot easier into the wood than the Kiku. The reason was the cross section shape of the convex grind on the Kiku. It was like the original grind of the TTKZ and the NMFBM LE ... they have more of a "pear shape" convex cross section ... rather than the optimum which is an "apple seed" cross section ... by this I mean if you take the BWM LE with it's sabre grind which is quite a high sabre grind and were youto round off the sabre flats so they tapered into the flat grind "V" which leads to the edge ... then you would have the perfect "apple seed" convex cross section ... in fact you don't have to do this to the BWM LE as it's shape as a sabre grind is IMO just about perfect as is ... it is one of the best cross section "tapering" profiles for chopping that Busse have done for "performance" ... there is less girth in the "V" just behind the edge on the shoulder than in other models such as the original grinds of the TTKZ and the NMFBM LE and this is what makes the difference. Having a slightly dull blade is not helping in terms of biting into the logs but the main reason why the "bite" can lead to a glancing blow is the overall geometry curve on the shoulder which if too thick enables the "glancing" effect to happen. The answer lies in reprofiling the lower 3/4's of the edge so that there is almost a flat "V" for this section from the edge up to where a high sabre grind would begin and then let the convex blend into the thickness area by the spine so that it resembles an "apple seed shape" ...
To do this I glue some leather to the platten on my belt sander so that when pressing the edge to the platten you don't get the metal "chatter" created by the belt and blade contacting the metal platten as the hide leather acts as a cushion ... and then you can thin the edge down with the hide gradually having some "give" in it to create a nice fine curve up to the thicker high part of the grind near the spine ... the difference on how the blade then performs is truly remarkable ... I did this when cleaning off tooling marks on my NMFBM CG after stripping it in order to give it a fully convex edge and this worked so well I now use this knife as the profile format for all my other fully convex blades ... in particular it was used to re-shape the convex grinds on my TTKZ and the KZII ... and all three dramatically improved on performance.
I mostly chop up logs for on the spot campfires, or larger sticks around the yard. If I hold anything vertically and chop down at an angle, or just not perfectly square, I've noticed several swings glance off without biting in. If my stance is not just right, a few of them would be knee cap removers.
I chop the same way and like you do I watch my position carefully. Once the knife is sharp and profiled right you should'nt have any more trouble. That technique is fine ... it is the knife that needs sorting out ...
I've noticed the same thing in most chopping scenarios at different angles. You have to physically concentrate on keeping that darn thing from turning in your hand and swinging square blows every time. I use a braided leather bow sling as a tether wrapped tight around my wrist, so at least it wont fly out of my hand.
Maybe the smooth fat hand shaped LE grips aren't the best option? Would something more aggressive tear up my hand?
Smooth hand shaped magnum grips are the ideal for me ... they let you chop longer ... and I don't use gloves as I like to feel the grip for control ... but hand shapes and grips are an individual thing ... as is a glove preference ...
Lastly, how does a BWM compare in this respect with its thinner blade?