Dawghouse
@dawghouse
active 3 years, 8 months agoForum Replies Created
-
I’d start by centering the belly’s curve with the jaws centerline
Do you mean just clamp the blade in jaws roughly in center of the blade, with tip elevated? (The comment “centering the belly’s curve”, wasn’t quite clear on that part).
Note: On the knife I’m sharpening, thumb studs have been removed so they’re out of the way.
-
This reply was modified 3 years, 8 months ago by
.
-
This reply was modified 3 years, 8 months ago by
1 user thanked author for this post.
Hi, new 130 user, handy thread.
For a ‘typical’ modern folder, say a rigid blade around 3″ to 3.5″, and a medium belly curve like the following.
What would be rule-of-thumb general guidance to try for the initial clamping position? Realizing that every knife is different and will still need to be checked with Sharpie. But suggesting a ‘typical’ starting point to try for clamping a folder like this.
Should I clamp back near the handle, with handle rotated upward so that tip is slightly lower than the straight portion (in that sense, resembling the ‘tip lower’ approach on the OP’s chef knife)?
1 user thanked author for this post.
-
This reply was modified 3 years, 8 months ago by
