Then you have a convex on convex, tough as hell, but you lose bite. Well once the edge goes in the edge rarely actually touches the wood! The combination of straight edge and small curve make the knife very effective at skinning different kinds of animals. Most of the time people refer to the Edge Angle—see the image … There has been plenty of debate about what metal is best for knives. These are cuts that require you to pull the knife across some… So how would a 40 degree inclusive straight edge compare to a 50 degree inclusive convex edge (just an example)? The first is a push cut. It wasn’t until more recently that serrated edges began to grow in popularity. (This is what I had noticed when I tried on the matching band.) Check the knife database to see if anyone as already sharpened the same knife as you. The new TK series of Jelco tonearms (TK-950, TK-850) use knife-edge bearings, a departure from the ball bearings used in the SA-750 and its replacement, the TS-550. Required fields are marked *, If there’s one thing that everyone likes, it seems to be convex edges. The parts of the bevel either side of the edge and the bevel of the primary grind take the brunt of the action since the wood splits ahead of the edge itself. May be too advanced for knife novices; Some prefer a larger stone; The DMD double-sided bench stone sports two different grits: a coarse 400 and fine 1,000. If you set the flat part of the edge parallel to the base, then the setting of length (using the ruler) will determine the sweet spot (see first link). What weÂ, Â need to be looking at is a “V” edge being converted to a convexÂ, So you can see that what you’re really getting is a reduction of the transitional shoulder, giving you a thinner geometry but maintaining the same edge angle and without significantly reducing the material supporting the edge where it typically needs it most. Not even sure what I would have done to do that. Users often state how impressed they are with their performance. If there is one it’s simply that for equal amounts of force applied to each blade the thinner convex one will be able to cut deeper, and thus cut more material for equal energy expenditure, but the actual sharpness of the edge (or the thickness of the apex on the terminal “edge” bevel) will be affected about the same since it has the same edge angle and degree of wear resistance. However, the lack of a sharp point means the knife cannot be used for piercing anything. The arcs used on a particular blade are a judgment call by the knife maker, based on the intended uses of the knife and the appropriate tradeoff between edge keenness and durability. Convex edges are very easy to work with in the Wicked Edge. The main reason is that they perform best with a convex edge. As mentioned above, it is cost prohibitive to get the crank dynamically balanced once the crank has been knife edged. However Tiffany does make a knife edge men's wedding band (4.5 mm platinum) so you and your other half can indeed have matching bands. I used the knife for just cutting a few small green saplings, and when I got home I noticed that the edge had a large nick in it. The knife edge shank can make the center diamond or gemstone look bigger, as it makes the metal band look more petite and elegant. You can see that that would start removing a lot of blade pretty quick, and at the cost of cutting performance as well. What you get is something like this:So you can see that what you’re really getting is a reduction of the transitional shoulder, giving you a thinner geometry but maintaining the same edge angle and without significantly reducing the material supporting the edge where it typically needs it most. This means that your cuts require less energy, yet the edge is stillÂ. As such you benefit from the lack of precision when you sharpen by hand. Pros: The straight edge, curved end, and clipped back make the knife versatile and able to skin various types of animals. … The real pros and cons for convex and V grind come down to how they're achieved. This gives it weight and reinforcement, making it stronger and meatier than others.