Poor mans Lansky, UPDATE, pic heavy

resinguy said:
I have reprofiled almost all my large Bussekin on the HF 1x30, to a freehand convex. Taking back the thick shoulder definitely helps.
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Good encouragement, thanks. Just a little 'scaird of messing up on an expensive piece, but I am getting more comfortable on mine. My lastest project was restoring my Dad's Fiskars splitter, which he uses for everything. Was extremely blunted and had a super thick secondary edge bevel from a bench grinder on it.

All better now:
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Apophis said:
Good encouragement, thanks. Just a little 'scaird of messing up on an expensive piece, but I am getting more comfortable on mine.
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I remember people saying to try practicing on a cheaper machete,, then going nice and slow. You can always grind more,, but not put it back!
 
Sound advice. When I've messed up it's because I tried to go too fast and didn't keep the blade flat enough against the belt/platen. The pressure can increase significantly due to the smaller contact area and gouge the bevel in a flash, especially with a 36 grit ceramic belt :eek:

(Just had a light bulb. If I go convex like Resinguy does, without the platen, the belt should be more forgiving on that sort of thing, which would be great for longer blades, duh.)
 
Grinding against the platen causes terrible blade chatter on mine, so I grind on the belt above the platen. Taking off the top guard gives you more room to work.
 
Haven't had too many issues on smaller blades, but a 10" I was messing around with gave me some trouble with the chatter and gouging.

I rigged up a drip line through my top guard for wet grinding, which has worked really well and seems to provide a lot of benefits, so I might experiment with removing the platen completely or maybe making a few different lengths before I look at taking off the guard.

(Sorry for the thread drift to all this 1x30 talk, RCB :))
 
As resinguy posted in a picture, USE MARKER to help determine your progress. It's an indispensable tool, and washes right off with some isopropyl alcohol.

Nice job there guy.
 
Interesting. Hadn't seen that before, but the reviews are generally positive. A couple of minor gripes would be that it costs nearly as much as I paid for the sander, :confused:, and that it appears to not work well as boxed with smaller blades. Still might be worth having though.

I've also seen some decent looking diy jigs in the past, but haven't really investigated recently since I've been doing everything freehand.
 
Here's a shot of where the old bevel meets the new one, kind of cool I think.
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So onto the testing.
Here is a fresh cut piece of Magnolia wood. It's green but it is a pretty hard wood. I wanted to start out here with the new edge grind. I'll have to admit I was a little nervous that I went too thin and would get some chipping.

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Before I started with the knife I took one hard whack laterally with my GFB SFA, you can see just how much power and leverage you can get into a strike with these axes.

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First strike at an angle, yeah I would say it cuts pretty deep.

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One chop right at the sweet spot.

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Now a much larger piece of Magnolia.

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No problem absolutely no damage whatsoever rolling or chipping. I swear it actually felt sharper!

OK here's where I got a little bit nervous but I felt I had to do it. This is a two year aged piece of hard, dense, mean, angry Oak.
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Its hard to show just how hard this wood is,, is just does not want to split. I battened the hell out of that knife for probably 5 minutes to get it through this log. I almost gave up,, but kept slamming away at it.

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I tried as hard as I could to even find a roll on the edge and NOTHING.
SR 101 is an outstanding steel for a chopper.
I really don't think I will ever find a harder medium than oak that I will need my knife for. I could not be more confident in this steel, thanks to the outstanding heat treat from Dan and Jerry.

Cheers

Also, in other good news. When my wife saw me outside chopping away she asked "what knife is that? ",,, I was a little nervous because I hadn't told her that I got it, I replied "this one? I've had it for a while "
"Oh, okay "
[emoji51][emoji120]
 
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I have been meaning to say from the beginning that this is great work.

IMHO, 17 dps is not too thin for a Bussekin chopper of SR101. And you clearly understand how a steeper microbevel at the edge can 'protect' the primary edge.

AFAIK, the primary edge angle does not have the same influence on splitting/batonning as it does on chopping. Effectiveness in batonning is more about blade surface area, smoothness ( friction) and wood contact area than edge angle
 
resinguy said:
I have been meaning to say from the beginning that this is great work.

IMHO, 17 dps is not too thin for a Bussekin chopper of SR101. And you clearly understand how a steeper microbevel at the edge can 'protect' the primary edge.

AFAIK, the primary edge angle does not have the same influence on splitting/batonning as it does on chopping. Effectiveness in batonning is more about blade surface area, smoothness ( friction) and wood contact area than edge angle
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Thanks man, I appreciate it.
I definitely agree with you on the relationship between the edge and battening.
I also think the blade thickness and type of grind plays into that as well obviously.
Cheers!
 
I'll need to get one of those... Rigs...and blades.... :) to the hardware store!

Nice job RCB. It's kind of interesting how that steeper bevel with its slimmed down shoulder performs. I wish I had known about edge/secondary bevel relationships to overall knife performance about a year ago. I'd have kept a couple blades I ended up selling off.
 
Nice RCB, she has some serious teeth now.

I been running a 20 degree per side convex from my work sharp and if/when I need it slicier or thicker I create a micro bevel with my KME. I have had no issues with edges at all after initial sharpening on Busse/Kin..the only issues I have ever had is on virgin edges that have never been sharpened except at the shop.
 
Great update, thanks!

I doubt I'll get to have any fun with my big blades this weekend, good to know someone did :thumbup:
 
Excellent!! No pics available, but we did a big pork tenderloin with a spice rub tonight. Mmmmm...
 
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