bkduckworth
Basic Member
- Joined
- Mar 6, 2008
- Messages
- 633
The knife I just got from John has his usual convex with final edge bevel and the thing is a great slicer, and works pretty good on wood, but I think that for me the edge bevel is a little more obtuse than what I'm used to. From what I've done with the knife so far, the heat treat seems to be right on, so I think the secondary grind could be thinner to give even better bite for carving.
So I'd like to see John put his usual "flatish" convex grind, but put the final edge on with his scandi jig. It might just be the best of both worlds!
The edge would be just as thin as the scandi, but it would be a much better slicer. Scandi grinds (especially on thicker stock) have a tendancy to act like a wedge and split things like vegetables apart, so I think if this knife was ground out of thicker (1/8" to me) stock it would benefit from first being thinned out with his full flat convex and then being scandi ground.
If I was having it made out of 3/32 I would just go straight scandi grind.
By the way, I'm really likeing the simple approach of your blade, it looks like it would be right at home in John's traditional line!:thumbup:
Brandon
So I'd like to see John put his usual "flatish" convex grind, but put the final edge on with his scandi jig. It might just be the best of both worlds!
The edge would be just as thin as the scandi, but it would be a much better slicer. Scandi grinds (especially on thicker stock) have a tendancy to act like a wedge and split things like vegetables apart, so I think if this knife was ground out of thicker (1/8" to me) stock it would benefit from first being thinned out with his full flat convex and then being scandi ground.
If I was having it made out of 3/32 I would just go straight scandi grind.
By the way, I'm really likeing the simple approach of your blade, it looks like it would be right at home in John's traditional line!:thumbup:
Brandon