Boy oh boy the Thursday knife gig at the Virginia beach farmers market was finally somewhat busy today. Ended up with 14 knives – a record.
2 were really kewl tickets to – hand made in Mongolia. Lady was over there in june.
I was a good knife day today. See you on Friday for a spin weather permitting – really getting cold out as I type and wind has steady been increasing from the north with some light rain falling.
Good luck to everyone
Vid is: 3 Mins.
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You seem to get a lot of filet knives, so maybe you have some comments to my little tale. This week I did a Rapala Filet knife for a friend. Actually it was in really good shape and had never been sharpened, as far as I could tell. This one had very wide 11.5 dps primary bevels and a very small microbevel which I couldn’t get an angle from. The bevels had been ground parallel to the axis of the knife.
I polished up the primary bevels, then put in a really small 1000-grit microbevel at 20 dps, I tried to duplicate the longitudinal grind pattern. Geez, this bugger was SHARP! Probably the sharpest knife I’d ever done - no doubt due to the very narrow shoulders of the microbevel and the polished primary bevel.
It also caused me to spring a couple of leaks. That really long. pointy tip seems to reach out and touch you without warning.
So I was wondering how you do filet knives. Do you use microbevels? What angles? Am I making these too sharp for the fileting operation?
You seem to get a lot of filet knives, so maybe you have some comments to my little tale. This week I did a Rapala Filet knife for a friend. Actually it was in really good shape and had never been sharpened, as far as I could tell. This one had very wide 11.5 dps primary bevels and a very small microbevel which I couldn’t get an angle from. The bevels had been ground parallel to the axis of the knife.
I polished up the primary bevels, then put in a really small 1000-grit microbevel at 20 dps, I tried to duplicate the longitudinal grind pattern. Geez, this bugger was SHARP! Probably the sharpest knife I’d ever done - no doubt due to the very narrow shoulders of the microbevel and the polished primary bevel.
It also caused me to spring a couple of leaks. That really long. pointy tip seems to reach out and touch you without warning.
So I was wondering how you do filet knives. Do you use micro bevels? What angles? Am I making these too sharp for the fileting operation?[/quote]
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tc
when i used the WE on fillet knives i did not do any micro bevels. i have done micro bevels on many large fish skinning knives for a big fish guru company in Savannah, ga., but that is all. a few just for the house here.
i normally just do them thru. 1000’s and course/fine ceramics. many are thin and flexible…i usually hold my opposite finger on tip area to keep in place some.
since i have had power, i do on the Kalamazoo…mostly on the platen itself or just above it to keep the flex out. i find for these type of blades it works better using the platen…convex
Nice run Tuffy,
Yeah, this month has been a ride … everyone trying to get done by Turkey Day.
Seen all types this months .. the good … the bad .. the ugly.
