01-18-12 05:22.58 - Post#2432547
I have some 2" wide, 1/4" thick 5160 that I have been thinking about using for a chopping knife. I have managed to produce a few bowies earlier this year but was considering an alternative design this time around.
I have seen some neck knives with extreme drop points that go all the way down from the spine to the blade edge (Sheepsfoot, Wharncliffe, Beak), rather than the edge rising to meet the point somewhere closer to the spine. I am intrigued by this extreme drop point design and am wondering if it would be useful in a big chopper. From a bevel grinding standpoint, it seems pretty simple to achieve - just a straight pull from ricasso to tip.
Does anyone have any input on this knife geometry and its usefulness for a chopping knife?
Edited by noobian1000 on 01-18-12 05:26.37. Reason for edit: No reason given.