Tips and questions about making reverse tanto

[Jhauser]

This is my third knife there coming out better and better. I notice my tips sometimes get a little thinner then I would like.

Would it be better to grind the bevel then grind the meat off the top, to get he profile.

Or

Profile the knife then grind the bevel after you grind the tanto shape

Thank you

 

[Bob Ohlemann]

You want to work to a plan. Profile the blade first then grind your bevels. Three knives is very little experience. As you continue to grind you will get better and have more control.

Bob

 

[Stacy E. Apelt - Bladesmith]

In most cases, you profile the blade first. On a tanto, I prefer getting the bevel dead flat and adding the kissaki profile and bevel last.

"Reverse tanto" means different things to different people. It can be a blade resembling a Wharncliffe, or an angular "American Tanto" with the tip falling instead of rising. On the classic, curved tip style, you can do the profile first, or last. On the angular version, do the tip after the bevel.

Personally, I don't like the reverse shape. It leads to easily to tip failure . If you want a blade with a straight edge and a lower tip, make a sturdy Wharncliffe.