Rounding of the Choil.

[TNRat]

I would like to round off the choil on several user Rats I have, and was told by one fellow Rat owner that a Dremel worked really well, as long as you do not allow the blade to heat up.

If I were going to do this by hand what types of files would work best?

Also, it is my understanding that there is no way you are going to get metal hot enough to change the temper on steel with a hand file, correct?

Thanks.

 

[anvilring]

Are you talking about the underside of the ricasso?? That "flat" area where your forefinger would be were you employing a "fencing grip"??? i.e.: beneath my stamp coming toward you in this picture?? I've always thought of the choil as the same as the "plunge cut" that is: where the grind starts, with or without a heel...

with compiments, mitch

 

[TNRat]

http://www.bladeforums.com/forums/showthread.php?t=359025



I am talking about the half moon shape on the underside of the blade, in front of the ricasso(I think its the ricasso.) You can see the half moon fine in these pics.

The grinds in this area are at 90 degrees, and I would like to break the corners. When I choke up on the blade using the choil then, the area will be smooth.

Thanks.

 

[Matt Shade]

If you just want to break the edges a little bit so that they aren't sharp corners, I'd probably start with some wet dry sandpaper wrapped around a dowel rod.
You really don't have to remove much material to take the bite away. A dremel with a sanding drum would work well too. Just run it at its lowest speed and use light pressure,making smooth passes across so your making an even cut. Stop to check how hot it is after each pass, as long as you can touch it with your bare hand, its fine. If it gets warm, dunk it in water. Make sure your using fresh sand paper too, it will go faster and keep the heat down. It really shouldn't take more than a pass or two to get rid of the sharp edge.