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Found 2 results

  1. 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?
  2. Hello everyone, I'm currently making a Sgian Dubh and I want to verify something before I go too far in the process. I don't want to make a Sgian Dubh shaped knife but rather a replica. Where I need help with this is about the edge geometry. I see all kind of edges on the Internet but historically, were they full flat, V ground or like a chisel, etc? Thanks
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