learning stuff: edge angle matters

daizee

daizee

Knifemaker / Craftsman / Service Provider
Joined
Dec 30, 2009
Messages
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I've read around here plenty that regardless of steel type, the correct heat-treat and edge angle for the steel and application are most important. A well-made simple steel knife will outperform an amateur effort with the latest supersteel any day of the week (so goes the wisdom).

Today I reduced the edge angle on my little O1 EDC knife - don't ask for numbers, both the first edge and this reduction are by hand on a flat stone. Now it REALLY cuts. Oh, it was shaving sharp before, but there was just too much steel behind it to get a good angle of attack from a small knife. Now it's sweeeeet, and still plenty strong (1/8" at the spine on a nearly full-flat ground 2.5" blade).

Some things are best experienced oneself.

-Daizee
 
Thin is in!!! :)

I doubt there are very many knives ground tooooo thin. I know there are many, MANY knives left like a splitting maul at the edge.

You're exactly right, sometimes you just gotta see and experience something firsthand for it to REALLY sink in. :)
 
This is one of the things I have to FORCE myself to remember! I have a tendency to leave my edges thick, thin those puppies out!
 
The reduction had been a few weeks coming, but what happened today was I took the BK2 out into the yard to clear a fallen limb from Irene, and when that was done I decided my little belt knife just didn't need a chopping edge too!

-Daizee
 
Hunters work super with thin blades unless you want to chop things apart. Carry a small folding saw in your pack. Frank
 
When in doubt, thick is out. Thin is in, and light is right.

Design your blade to cut what you want to cut, THEN select an alloy and HT procedure that will stand up to the intended use.
 
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