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Found 2 results

  1. 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
  2. I already asked about the tang and tip of a knife and I'm beginning to get the hang of that, but one issue I have now are the bevels of a knife. I understand it's about holding the knife at an angle half of the angle of your strikes, like if you hit straight down hold the knife at 45 degrees so both ends flatten the same. Obviously this just takes practice but does anybody have any tips or video links? Thanks
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