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Posted to rec.knives,rec.crafts.metalworking
 
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Default fillet knife blade's geometry?

wrote:
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


That's exactly the sort of insight/opinion we're looking for!

Anyone else got an opinion?

Alvin in AZ