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Butcher Dies, Angles?


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recently made a guillotine and some dies, 
problem im having is, I must've shaped the butcher dies to an overly acute angle, so I had trouble getting in there to forge the butchered section into a smooth tang and got a lil cold shut. 
Im thinking I need to raise the angle to get more working clearance to forge shoulders and such but my dies are only 8 mm thick (0.3")....

anyway, 
tell to me, what angles you got on your butcher dies/tools? 
did you have problems with certain angles?
whats the golden standard for butcher die/tools thickness, height and displacement/bevel(?) angle?

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20 degree bevel? hm Im not sure that would work for the dies I have, they are very thin, 8mm(which is fine since they're for small work)
but ill keep that number in mind if I ever make a bigger guillotine with thicker dies.

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2 hours ago, J.Leon_Szesny said:

20 degree bevel? hm Im not sure that would work for the dies I have, they are very thin, 8mm(which is fine since they're for small work)
but ill keep that number in mind if I ever make a bigger guillotine with thicker dies.

Twenty sound about what I had in mind , for an 8 mm wide tool might just make it more or less rounded, or a tipped egg shape. In the blacksmith shop we have a tendency to just try , modifying as we go , till things work. 

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hm aight two people saying 20 degrees, 
then I go with that first.
tipped egg, hmm that sounds like an idea!
this?
ftht.jpg


                                                          

 

 

 

 

Edited by J.Leon_Szesny
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sadly not for now...my supply is limited to the hardware store and stuff from the scrapyard.
the closest they currently got, is 20mm thick steel but its a giant sheet of the stuff, its unpickuppable for me.

other than that would be forge welding, which...I can "kinda" do but not to good yet.

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