I hope that this isn't deviating too far from the original post: I've used edged steel tools in wood work and butchering and have found the following: my best ever wood chisel was made in China and cost about £1 ($1.50) the best edge for wood turning tools comes straight from the grindstone the best edge for carving hardwoods like lime is polished on a leather strop Victorinox stainless butchers knives are just ok. My best meat knife is a Taylor's "eye" brand Sheffield knife. Knives which are used for cutting all day long I find best with a fairly big angle at the edge - probably not razor sharp, but more likely to stay longer in the "useable" envelope. For the kind of work I specialised in (incisions and removal of lymphatic tissue) the condition of the knife point was particularly important. My best knives of all are surgical ones - retired from medical service in about 1930 by the look of them, and capable of taking a fabulous edge. The big one's blade is about 12" long and hollow ground like a razor. The smaller is about 5" long and far heavier.
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