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Coleton

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  1. Thank you for all the help guys. I really appreciate it.
  2. Do I NEED to grind a specific edge geometry like let's say a 45° angle with a jig on my knives for the secondary bevel? Or could I just grind it for how I want it to cut freehand. Steep for slicing and thicker for chopping?
  3. I'm making a spear point knife and I'm wondering if I should grind the bevel into the edge or grind the edge after I grind the bevels
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