What angle for Japanise style Chisel Pt.?

[Sam Norton]

I am making a Japanese style Chisel Pt. knife for a friend. It looks like a meat cleaver, but is used for cutting vegetables. He wants it so you only sharpen one side of the knife I am wonder what angle/angles to put on the blade. It is made from High speed steel 64 RC. I was looking at 20 deg. for the first .050" from the edge then 10 deg. after that. Any input would be greatly appreciated.

Best Regards
Sam

 

[RHINOKNIVES]

a chisel or deba grind is on the out side of the body. you want the flat non sharpened side on the inside of the body. is he left or right handed? i make my grinds all the way to the spine at about 17 to 20 degrees. so are you grinding harded steel? and what kind? hope this helps feel free to e-mail me ,about 60% of my sales is culinary. welcome to B.forums.

 

[Sam Norton]

Thanks for the help. Yes it is already hard. What you said about which side to sharpen makes perfect sense.

It is being made from some super duper Planer Blade. Where my friend worked several years back they were using M2 as a Planer blade for Teak and it was not holding up, so they purchased a special high speed steel that had a higher red hardness. I would guess T15. Anyway that is what I am making it out of. So I had the blade shape water cut and then I am using a wet grinder from there.

Do you put a secondary angle right at the edge with a little wider angle, like on any standard pocket knife, or is it just the one angle period?

Thanks again for the help
Sam

 

[RHINOKNIVES]

i flat grind all the way to the spine and then put a convex edge at 220 grit. the water grinding will keep it cool but that hardness will be tough on the belts. ceramic are the longest lasting.