We are accustomed to seeing knives with a flat ricasso, a small choil and a plunge cut where bevel begins. I understand that this is a distinctly modern design detail. Some of youse who are into historical accuracy and period pieces can correct me here, please. The knives I make have a choil, but I forge in the main bevel, so the ricasso has a taper to it, not flat, and I use the choil to make the transition from edge to no edge; no plunge cut. Savy? Any pointers on correct historical practice? Thanks in advance.
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ricasso plunge grind?
- Thread starter Fox Creek
- Start date
- Joined
- Apr 19, 1999
- Messages
- 3,560
When you go back about 150 years (1850) abrasive belts, vulcanized rubber coated contact wheels and electric motors were not available. Grinding was done on large natural stone wheels driven by water power for the most part. Nice sharp cornered wheels required for plunge grinding shoulders were also not available so designs with large choils that would allow the grind to run off the end of the blade were the norm. This is called designing to accomodate the equipment available.
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george
www.tichbourneknives.com
sales@tichbourneknives.com
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george
www.tichbourneknives.com
sales@tichbourneknives.com