Why secondary and micro bevels?

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BMK said:
I already think that I know what works in terms of knife design
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I beg to differ, after perusing your website gallery, so I 'edited' your statement to more accurately reflect reality. I have issues mostly with your knife design, which is strictly from where I sit, but most importantly, your assertion that people will buy your knives because they value your experience. This is a slippery slope my friend. From where I sit, if you carry on in this manner, your career in knife making could be over before you know it. Or maybe you'll be the next Strider. I guess we'll all find out at some point.

And here I thought this thread was going SO well. But maybe this is what will keep it going.
:confused::confused::confused:
 
If you like to laugh, read this:

Doesn't it strike you as odd that every tool you use to make your secondary beveled knife has a single beveled cutting edge? Some of the stuff here is so incredibly counterintuitive its funny.

fluidsteel said:
Jeff,

Thanks for this epic thread!

I've been laughing all day. :D

Carry on!
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BMK said:
Why would a rational person test anything that was repeatedly designed and fabricated by tested and proven methods? Test what?

01 tool steel
Peter's heat treat
if a scandi bevel works
I already know what works in terms of knife design

Test? Test what? Test if "testing" is a marketing scheme aimed at mall ninjas?
[/B]
If you like to laugh, read this:

Doesn't it strike you as odd that every tool you use to make your secondary beveled knife has a single beveled cutting edge? Some of the stuff here is so incredibly counterintuitive its funny.
Click to expand...

Counterintuitive? :rolleyes: I win!
 
BMK said:
Again, with all this talk of professed testing one would think that there would be piles of data on the most fundamental elements of blade design
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Actually, there is. A basic geometry and physics book will answer most of these questions.

I'm sure the Cutlery and Allied Trades Research Association would be happy to provide some quantitative data if you're really that interested.

They might even sell you some testing equipment if you ask nicely.

I'd stick with the above mentioned books though.

Doesn't it strike you as odd that every tool you use to make your secondary beveled knife has a single beveled cutting edge?
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The only tool that I can think of involved with knife making that has a single beveled cutting edge would be a band saw blade. The teeth on band saw blades are cut at a thick angle for strength, and have a different heat treat from that of a knife blade.

If you are referring to tools used in machining and woodworking applications, most of those are chisel ground with high angles from thick stock.

There are some precision woodworking tools (mostly used for instrument making) that have zero or minimal secondary edge. They are sharpened frequently as a result.

This is quite different from a 10 - 12 degree edge on an double ground knife.

Different tools, different applications, totally unrelated.
 
So... BMK, if your shop tools are chisel ground with a small microbevel as you stated why don't you make your knives that way?

I do!
 
Monkey

There is data available.

Read about Catra testing
repeatable testing - cough up the $ and submit your knives for testing to see how they stack up.
 
You know, guys....This had calmed down and everyone, including BMK, was having fun. Then in one evening it returned to the same as before.

I'm going to lock this thread before we waste any more time on it.

If you have info or discussion on the subject you think is useful to BMK, send him an email or PM.
 
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