Thread: Bread Knifing???

Originally Posted by thorxes

Just curious, if you're forced to bread knife, do you pretty much have to hit up a 220 or DMT in order to start setting the bevel again? Or can you start out at the 1k?

gssixgun, I remember you saying in another thread that you can sometimes start setting a bevel at a 45 degree angle, then a 30 then with a few layers of tape, then removing tape as you go along.

I was just wondering what grit stone you use and how much pressure along the way.

I have been using a variation of this for about 1 year I am hoping to catch it on video at the Spokane meet this coming Sunday..
We took pictures of it at the Denver meet in July but they just don't show enough... I use a well worn DMT 325 and Lather/Soapy water...
You can take out a 1/8 in chip in about 15 minutes then be done honing 15 minutes later ...Or thereabouts.. Now this works great for chips, but Frowns and double Frowns (Wowies) I still do a straight down bread knife...

Edit: Just to set the record straight here, (pun intended) if you breadknife correctly you lose absolutely NO more steel than any other technique out there, in fact if you do it right, you lose less...