- Joined
- Oct 18, 2001
- Messages
- 20,978
Bruise,
Most drawings (including these) are somewhat fictionalized. However, I think mine are the closest to what the edge actually looks like. I modeled it in CAD to represent the handful of knives I've sharpened this way.
I tend to think that the convex edge should be long and not short/stumpy (as shown on buzzbait's tutorial - no offense to buzz).
This makes an edge that will slice responsibly and hold it's edge fairly decently.
Now, the convex edge on my very thick (and old) meat cleaver is fairly short and it works good that way. Just, for regular sized blades (under 2 inches across the belly) the edge should be long enough to retain slicing ability.
p.s. I'm not a sharpening pro. Just a guy with a sander/grinder, some steel and ocassional free time who has also tried a bunch of "other" sharpening methods/styles/products and been unsatisfied up to this point.
Most drawings (including these) are somewhat fictionalized. However, I think mine are the closest to what the edge actually looks like. I modeled it in CAD to represent the handful of knives I've sharpened this way.
I tend to think that the convex edge should be long and not short/stumpy (as shown on buzzbait's tutorial - no offense to buzz).
This makes an edge that will slice responsibly and hold it's edge fairly decently.
Now, the convex edge on my very thick (and old) meat cleaver is fairly short and it works good that way. Just, for regular sized blades (under 2 inches across the belly) the edge should be long enough to retain slicing ability.
p.s. I'm not a sharpening pro. Just a guy with a sander/grinder, some steel and ocassional free time who has also tried a bunch of "other" sharpening methods/styles/products and been unsatisfied up to this point.