Thats interesting, I'd like to try that some time, so you use a different angle for rislas? what angle do you use if so? I tend to do work knives at 20deg and kitchen at 17deg, I know some people do kitchen knives at 15deg but I don't have any problem with mine at 17.
Half the problem with set angle edges (as I see it) is the corner at the transition from primary to secondary grind angles (main blade bevel to edge angle). It 'catches' at the material being cut if a penatrative cut is needed and make the job harder to do. Look at the shape of a racing yacht hull if you want something that will slide easily through material
A good stropping after each use and that edge should last you well.
Cheers! I don't use jig, I just use a angle guide at the start of each stroke so that they all start off at the same angle. I might play around with a convex edge and see how it performs.You're using set angle edges then Tom .. I'm guessing that's by using a sharpening jig ? I sharpen by eye and hand with diamond hones and then strop to produce an even convex edge that flows from cutting edge to main grind bevel. If I am looking for an edge that's solely for silly stuff like Rizla cutting then I'll make the edge finer and more acute. I can cut Rizlas with any of my working edges, but it's easier with an edge prepared for just such stuff. I have done a Rizla cut with my Gransfor Bruks Axe. That axe makes very light work of sectioning green wood I can tell you !
Hi I re ground mine to a flat grind and mad enough it a bit less deep much better now
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I do like to see a well used tool kept up to the job at hand.
