Testing Edge Angle.

nozh2002 said:
...

Spyderco Military CF BG42 - 33 degree

EAC-Spyderco=Military.jpg

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Skewed results are skewed.


It simply amazes me that someone who could overlook so obvious an error as this one can be taken seriously in anything he says...
 
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nozh2002 said:
Sure you are lost! You do not pay attention, didn't you?
I guess if you read this thread it may help. This is same knife you are right and now I am very confident what angle it is and if you follow this thread you my find out why.

Thanks, Vassili.
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I have been reading and following this thread , I could have missed something in the process , no need for you too be condescending towards me , is there ?

May I ask if your apology , from the other thread , still stands , or could you maybe point me too a post in this thread , where you have posted a retraction/correction ?

Thanks !

1234,,,,,,
 
1234 said:
I have been reading and following this thread , I could have missed something in the process , no need for you too be condescending towards me , is there ?

May I ask if your apology , from the other thread , still stands , or could you maybe point me too a post in this thread , where you have posted a retraction/correction ?

Thanks !

1234,,,,,,
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Sorry you have find this for yourself. I am not interested in proceeding with this. I have my answers and I have enough already of everything else.

Thanks, Vassili.
 
nozh2002 said:
Sorry you have find this for yourself. I am not interested in proceeding with this. I have my answers and I have enough already of everything else.

Thanks, Vassili.
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Thanks for the reply !

Have a nice day , Vassili !

1234,,,,,,
 
1234 said:
Thanks for the reply !

Have a nice day , Vassili !

1234,,,,,,
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LOL, it appears he has apologized and admitted he was wrong, but many times that is just a ploy. His angles are wrong, and only a few including me pointed it out.

His personality is a whole different issue, but that is not the point here.
 
Cobalt said:
LOL, it appears he has apologized and admitted he was wrong, but many times that is just a ploy. His angles are wrong, and only a few including me pointed it out.

His personality is a whole different issue, but that is not the point here.
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Just wondering: What's the point in following his statements and trying to show some ulterior motive in his apology? What do you gain from it? I think his personality is the entire issue here, mainly you having some bone to pick with him.

Back on topic, I think the wax is, overall, a good medium for measuring. Some of them seem to be poorly molded, but overall it seems pretty good. While it might not have any use in actually using or sharpening a knife, it is definitely interesting to see some of the measurements.
 
Vassili,

What type of camera/lens are you using to record your images? Reason I ask is that even a professional quality prime 50mm lenses experience some (albeit minute) barrel distortion. This could make significant differences though when measuring something so small.
 
chanwahyaoh said:
Vassili,

What type of camera/lens are you using to record your images? Reason I ask is that even a professional quality prime 50mm lenses experience some (albeit minute) barrel distortion. This could make significant differences though when measuring something so small.
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How about a scanner?
 
It is soap-camera - Canon Power shot SD900. But I do not think that this distortion will significantly impact results. In terms of 20 degree starts looking as 30 degree etc.

But you point is very good - I need and I will make picture of 20, 30 and 40 degree to see what outcome will be after making pictures of them on camera - will it be any difference or not.

Thanks, Vassili.
 
I was thinking about this thread today when I was using this little Bird and Trout knife I got from one of the custom makers here on the forums.

DSC_4463sml.jpg


The blade is about 1/16 of an inch thick. Here it is next to my SAK Tinker.

DSC_4461sml.jpg



Judging by the bevel in the first pic you might think this blade has an ultra fragile paper thin edge, especially knowing the thickness of the blade. But in fact the bevel is 15 degrees per side, +/- a degree or two. The reason the bevel looks so extreme is that there is no primary bevel, just flat stock.
 
Thanks Vassili. I'm going to experiment with your method here.

BTW, all of these angles are terribly obtuse by my standards. I don't see any controversy in examining blade performance down below 30 degrees. I sharpen everything I get my hands on down below 25.
 
I'd go even further and say that if the edge angle is over 20 or 25 deg, the results aren't interesting to me. Any steel should be able to handle that. I regularly take mine much lower also, and when damage starts, adjust my technique, put on a microbevel, or both. And eventually, they all incur a little damage, but it's easily rectified.

One thing that I really think needs to be cleared up, though. Most knives keep a good amount of steel at the tip for strength. Unless the width of the blade EXACTLY matches the distal taper, the edge bevel is going to widen out at the tip if it keeps EXACTLY the same angle. A widening edge bevel does NOT mean that the edge angle is changing. On almost all of my knives, if my edge bevel remains constant, it almost certainly means that the edge angle is thickening towards the tip.

Look at it this way. Measure both the thickness and the width of the blade at a certain point. That ratio, if it is constant from tip to guard, will mean the edge bevel width will stay the same for a given edge angle.
 
exactly, sodak. For some reason when I mentioned that earlier, it was construed as me saying the edge angle changes when the bevel width does. If the stock thickness behind the edge is not consistent along the length, then the edge bevel width will not be consistent if the angle is. The higher the point of the blade, the higher into the primary grind and the more obtuse the angle needs to be to maintain the same width as in the widest part of the blade.

the new Ginsu hunting knives are factory sharpened at 20 degrees included, pretty cool. heh, Ginsu.
 
Ginsu, huh? I might have to stop making fun of them and check them out!

I first noticed the edge width issue when I first got my Edgepro. Keeping it at a constant angle meant an increase in edge width as I got close to the tip. I chose to not let it bother me... :D
 
You are all soooo Busse haters! Everybody know that 28.95 degree is pretty close to paper thin and on some page in the internet it was recommended for filet knives only.

Thanks, Vassili.
 
sodak said:
I'd go even further and say that if the edge angle is over 20 or 25 deg, the results aren't interesting to me. Any steel should be able to handle that.
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Agree completely.
That is the reason I stopped buying INFI.
 
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