fillet knife blade's geometry?
wrote in message
oups.com...
15 degrees at the edge and thin enough to that point that the 15 is not
a huge transition from body to edge.
In other words if you are not carefullly holding 15 degrees your
abrasives will scratch the rest of the blade.
That isn't a concern. That stuff is so hard I can hardly shape it. And
a few scratches don't bother me. I am more interested in shaping, etc.
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