Is there a rule of thumb regarding how high your plunge line can be relative to the thickness of the blade, before it starts getting washed out and blending in with the ricasso? In other words, if you want the ricasso and spine (the flats?) to be visually distinct from the top of the grind, is there a maximum grind height you should attempt? Or is this just a matter of not running into the spine/ricasso when sanding?
I guess this would probably be a matter of angle, and I did see this. Is there a minimum angle that should be maintained to keep those areas distinct?
I also saw this little knife tutorial by Nick Wheeler, 1/16" and full height grind. But I think some of the distinction on that knife's plunge is in part due to the sanding scratches being at 90 degree angles to each other.
By the way, I'll be using files and sandpaper. I haven't made a knife in about 10 years, but I remember there were a couple of knives I ended up not finishing because I was so disappointed with the way the ricasso got washed out towards the spine. It was disappointing to toss all that work from hand filing, but the blades were just so ugly to me that I didn't want to invest more time in finishing them. I can't remember how wide those old knives were, and don't want to make the same mistake again!
I've designed a knife that is a little under 1 inch wide, and was planning on using 1/8" stock, but not a full height grind. Maybe 3/4".
I guess this would probably be a matter of angle, and I did see this. Is there a minimum angle that should be maintained to keep those areas distinct?
I also saw this little knife tutorial by Nick Wheeler, 1/16" and full height grind. But I think some of the distinction on that knife's plunge is in part due to the sanding scratches being at 90 degree angles to each other.
By the way, I'll be using files and sandpaper. I haven't made a knife in about 10 years, but I remember there were a couple of knives I ended up not finishing because I was so disappointed with the way the ricasso got washed out towards the spine. It was disappointing to toss all that work from hand filing, but the blades were just so ugly to me that I didn't want to invest more time in finishing them. I can't remember how wide those old knives were, and don't want to make the same mistake again!
I've designed a knife that is a little under 1 inch wide, and was planning on using 1/8" stock, but not a full height grind. Maybe 3/4".
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