Hey guys, back again with even more questions. As some of you know, I've been fighting the bear for the last week trying to figure out my grinder and how to cut nice clean even bevels. So, that being said, as a beginning knifemaker, what "type "of bevel should I be shooting for? To the best of my knowledge, I have seen three different "basic" bevels that I could do (I only have a flat platen at the moment) and PLEASE correct my terminology if I am wrong, but
1. A Scandi (Scandinavian?) grind where the bevel is about 1/3 the width of the blade and follows the curvature of the belly
2. A flat grind that is maybe 1/2 or more the width of the blade and the top side of the bevel runs in a straight line from ricasso to the tip ( What is this called?)
3. A full flat grind (?) the bevel runs nearly the full width of the blade.
I believe that at least part of my problem has been that I have been concentrating on creating a bevel with a straight stopping point (#2) and of course my straight line looks like something a two year old might do.
I'm working on implementing the tips and advice given to me on other threads, but I don't want to be spinning my wheels trying to grind a bevel that should be saved for someone with more experience.
Advice and/or comments?
Thanks,
Jeff
1. A Scandi (Scandinavian?) grind where the bevel is about 1/3 the width of the blade and follows the curvature of the belly
2. A flat grind that is maybe 1/2 or more the width of the blade and the top side of the bevel runs in a straight line from ricasso to the tip ( What is this called?)
3. A full flat grind (?) the bevel runs nearly the full width of the blade.
I believe that at least part of my problem has been that I have been concentrating on creating a bevel with a straight stopping point (#2) and of course my straight line looks like something a two year old might do.
I'm working on implementing the tips and advice given to me on other threads, but I don't want to be spinning my wheels trying to grind a bevel that should be saved for someone with more experience.
Advice and/or comments?
Thanks,
Jeff