ok so this doesn’t have anything to do with the wicked edge persay, lol, but it is amazing how well this thing cuts. Enjoy!
Josh, at 600 grit, I take it it would cut rope rather well as well? Say, 1/4" nylon.
Well it does but not because the edge is toothy but rather due to the thin profile
Hi Josh:
I’d be interested to know the included angle of the zero grind - looks to be maybe 10-12 deg total. From the reflections off the edge, it looks like the felt wheel might have given you a bit of a convex.
That was actually one of the first questions I had! I guess because I’m thinking a convexed zero grind would be beneficial, not for necessarily lowering drag in this particular case, but rather for strength considering such a steep inclusive angle?
But… Is strength really that much of an issue considering IT IS a zero grind which means your main bevel IS the actual edge itself?
[quote quote=“tcmeyer” post=21621]Hi Josh:
I’d be interested to know the included angle of the zero grind - looks to be maybe 10-12 deg total. From the reflections off the edge, it looks like the felt wheel might have given you a bit of a convex.[/quote]
Tom,
Yeah i should have measured it before I sent it off… I may be able to have him take some measurements for me though.
As far as the convexing that was actually done by the cork belt I was using, even though it was done against a flat platen. The cork is kind of “spongy” a little bit and so it does convex it ever so slightly. it also may slightly be from taking it lightly to the scotch brite belt right before the final felt belt. The felt belt primarily used only on the very edge and it was also used against the platen. The angle obviously gets a little bit lower right there in the belly where it widens up.
Better slicer, not as strong though due to metal behind the edge being thinner. Cuts tomatoes fantastic, but I wouldn’t use for whittling wood.