Check out Glens videos on bread knifing. They are well worth watching. If you are feeling that you are not up for the task today then set it aside for another day or send it to someone to adjust that toe.
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Check out Glens videos on bread knifing. They are well worth watching. If you are feeling that you are not up for the task today then set it aside for another day or send it to someone to adjust that toe.
the bevel will end up very uneven doing this unless the blade face is reground. the bevel at the toe end being widest being that the chip brings the newly proposed cutting edge up the blade face where the metal is thicker, requiring more honing and removal of metal on the face in those areas to bring everything in plane. all in all, not a good idea to go this route if you care for preserving the look and aesthetics of this blade. if your an experienced honer it wont take that long to accomplish after shaping to a smile, it will just look a little off and more obvious that there was damage at the toe that needed to be accounted for or will look like the thing was terribly unevenly ground from the factory. rounding the toe off minimally is safest and if you don't like the look/feel/ability to trim tight then its easy to shorten the thing by 1/16-1/8" without changing the overall look of that blade. that said, it would look pleasing with a smile to match the spine :D interested to see the outcome
Don't see it beeing an issue. Its extra hollow ground. Lots of blade face to chip ratioAttachment 200381Attachment 200383
You could also shorten it :<0) Everything would be the same except for what 1/8" ? I like square points also.
Got a shorty. I want to keep the end of the spine. I like the angled grind
Didn't pay attention to that end. You could put it back but what a PITA it would be. I don't know how long it is but I wouldn't call it a shorty with only that much taken off :<0)
I believe your right. That was my initial plans. I might start my packwood full wedge smiley to get the feel firstAttachment 200386
Its the one on the right