very nice..
My fat bevel is that par for the course after bread knifing so much off?
Printable View
very nice..
My fat bevel is that par for the course after bread knifing so much off?
Usually sign of spine wear.
Did you tape the spine when you reshaped the edge?
yeh I used 5 layers of tape to try n jack up the spine and create less of a fat bevel . I think the laws of mathematics insists on a fat bevel after removing nearly 2 mm.
I still cant get rite to the edge on some parts...
I think me an 8/8th just don't go together. My last 8/8ths got stole in the post lol
P.S Camden Lock is calling for this blade :dropjaw:
Attachment 222758
Fat girls need lovin too
I've made a bit of a mistake on this. woops...
I bread knifed the 1.5mm crack away which I shouldn't have done . I should have bread knifed maybe half a millimetre off because in re establishing a bevel and setting it I've lost in total 4mm.. I'm no mathematician but that's just WRONG! :thinking:
Now I'm gonna go back to the sandpaper and try to get rid of the massive bevel and the bumps and scratches from going mad on a dmt plate, re polish it ,set the bevel and take it from there... what a palava :/
This is exactly why I say to not do a true breadknife. I "breadknife" freehand like you would sharpen a pocket knife, this way at least you have some bevel.
Yep .... Me too.
I prefer to call it.
"High Honing"
A very steep angle, but not vertical. Then either x stroke or rolling x stroke, depending on the blade
(Straight or smile) on 400 grt Nani
What I did was to break knife it , then do some at a 75 degree angle and the 50 degrees and so on until I was flat on the diamond plate.
In the end the silhouette looks quite nice . Its a long ,heavy, 6/8ths or just barely just over 6/8ths.
Many lessons learnt , I bow my head a kneel as a student :shrug:
I sent it off to Max for re grinding , shoulda just done that in the first place although I wouldn't have gained some knowledge .
While that one gets fixed up, I have started on my next one and the world keeps turning :rock: