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Working on a hamon Bowie with walrus. I wanted to be Don Hanson back when I was a baby knifemaker. Figure it’s time to take a stab at it.
 

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Take a look at this drawing and think a little what is going on . . . . where the belly begins the angle of the blade towards the belt changes
If we grind the part of blade that is 40 mm wide to one millimeter thick on the edge and keep grinding parallel to that edge thickness , edge thickness will start to increase where belly start . Where belly start edge would be thicker and tip even more thicker , just to get idea what I am talking about , if anything make sense ?
If I explained this well, you would know what to do if you want distal taper . If you want grinding line to follow the curve of the blade you need to start to pull tang towards you when you get with grinding where belly start
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If you grind full flat grind on 40mm wide blade , what kind of bevel you will get if blade is 30mm wide if you grind on same angle on work rest and what kind of bevel you will get on same angle on work rest if blade is 10mm wide ?
I think I got your point, basically you are "blowing through“ the back as you are thinning the edge toward the tip and belly. Same as adjusting the angle towards yourself (" pulling in") in order to pull a ffg at the same (jig) angle across the whole bevel, inevitably you will get a taper as the width of the blade narrows.
 
Natlek, wouldn't the angle of the bevel start to get blunter and blunter as the tip starts to go " under " the wheel more as it gets narrower?View attachment 1812338

Look this pictures , I don t like thick belly ...........blade is flat between this two red line ,gently curve start from there to tip.........I glued scale now I need to finish this knife .To much time it take this one .
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maybe this video will help
 
finished this one up today
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