? moran edge

I guess what is usually called a Moran edge is just any convex edge on either a flat or hollow ground knife. It's generally the edge you see on most old knives, and the edge that most people put on their blades before Lansky, belt grinders, and automated machinery created hard bevels.

Blade magazine decided it should be called a "Moran" edge.

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Jerry Hossom
www.hossom.com
The New Tom & Jerry Show
 
Most agree that a convex grind is the strongest of all grinds. Does it stand to reason that a Moran edge on a flat ground blade would give the best of both worlds? Sturdy edge without the extra weight.

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My knives
 
<font face="Verdana, Arial" size="2">Originally posted by george tichbourne:
It could be done but what advantage would it be? The idea of the Moran or appleseed grind is to keep metal behind the edge to strengthen it. If you flat grind you have removed the metal already so why bother to try to put a convex cutting edge on it instead of a regular edge?

It just occured to me that we are confused about terminology here. The Moran "edge" you are talking about is correctly called the Moran grind, it does not refer to the actual sharpening of the edge itself. Sharpening on this variety of blade grind is done in the normal manner, usually a 17 degree angle.
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I suspect that putting an "appleseed" edge on any blade would strengthen the edge against impact and chipping. I made a flat ground blade and put a convex edge on it and I will be getting filed reports soon. It cut the guy who I gave it to, so thats a good sign so far!

I think that edge geometry is something quite distinct from blade geometry. Make V bevels on an ontario machete and go a' choppin, and then make a convex edge witha sander and go a' choppin and I bet you'll se a noticable difference in the amount of work done, favoring the convex edge.

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"Come What May..."
 
I have used both convex & hard bevels on machetes & axes for use on the property here and I much prefer hard bevels,as the convex ,unless striking at90% tends to glance off.Just my experience.

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MJH
 
MJH, if you shape your convex edge starting with your bevel in place, that won't happen. Do your bevel, then round over the corner on the top of the bevel. If you continue the rounding over until the convex edge just touches the fine edge you applied with the bevel, you'll get the best of both worlds. It sounds like maybe your convex edge was a little too convex.

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Jerry Hossom
www.hossom.com
The New Tom & Jerry Show
 
:
I sharpen all my convex edged Marble's and H.I.Khukuris either on a slack belt or a piece of Silicon Carbide paper over a piece of styrofoam or something similar that will conform to the original convex.
The old Price knife that was featured in Blade Mag recently still had the original convex edge maintained through many sharpenings.

Busse claims that their assymetricle edge with a convex on the right side and a flat grind on the left makes for much freer cutting due to the convex side.
It is easier for me to maintain a convex edge and I changed both my Basic 9 and E-BM over to a full convex.


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