Sharp pencils

[Number99]

18 hours ago, Black Spot said:

double bevel blades. 

thank you.

I searched for this term and found a more detailed article. It says what I wanted to explain, replace the material you cut with a pencil and read it.

https://dreamofjapan.com/blogs/japanese-knife-stories/single-bevel-vs-double-bevel-knives

 

I tried sharpening a pencil with a Hollow Grind double bevel knife, but I had to angle the edge against the pencil more obtuse to get a good sharpening because the edge would not touch the pencil. The way I described holding the knife does not work either.

I panicked because the cutter knife looked like a double bevel at first glance, but when I looked at it with a loupe, the secondary bevel was only on one side. Technically, there are three bevels, but it seems to function as a single bevel.

The angle of the blade can be sharpened at an angle closer to lateral to the surface to be sharpened.

 

Edited November 10 by Number99

[Number99]

 

Sharing YouTube videos that include how to sharpen pencils for drawing. There were many videos, but selected programs with favorable behavior and those that can work with the automatic subtitle generation function. As mentioned above, it takes some getting used to using a blade you have no experience with. This is only a supplement for reference. I do not recommend this in any way.

 

Ken Soba's youtube video. 

"How to sharpen a drawing pencil for beginners & simple instructions on how to use it.”

https://youtu.be/3EKTu9yKiMY?feature=shared

 

 

Edited November 15 by Number99
Corrected double translation.

[Estycollector]

3 hours ago, Number99 said:

 

Sharing YouTube videos that include how to sharpen pencils for drawing. There were many videos, but selected programs with favorable behavior and those that can work with the automatic subtitle generation function. As mentioned above, it takes some getting used to using a blade you have no experience with. This is only a supplement for reference. I do not recommend this in any way.

 

Ken Soba's youtube video. 

"How to sharpen a drawing pencil for beginners & simple instructions on how to use it.”

https://youtu.be/3EKTu9yKiMY?feature=shared

 

 

This is a good and practical method. Thank you for posting. For writing I will continue to use the two stage KUM. 

[Targa]

On 11/8/2024 at 2:39 PM, Estycollector said:

Traditional Japanese straight razors are single edge, or those I have seen are made this way. Mine are either from Sheffield England, Germany, or the US. These can be used with either hand. 

 

I used to make swords as well. Fun memories. 

A case of "lost in translation".  By single edge, I believe it a reference to some (mostly Japanese) knives that are "single bevel" (not single edge).  Rather tahn being sharpened to approx 15º on each side of the edge, they are sharpened to approx 30º on one side only, usually the right side when the point is facing away from you edge-down.  It can be the opposite for left-handers.  The principle is that the bevel on a double-bevel blade tends to push you away from the downward direction, so your cut gets thinner as you go down.  With a single-bevel, it is easier to cut thin even slices of e.g. filet for e.g. sukyaki, or of raw fish for e.g. sushi.  Also good for filleting fish.  Works well for slicing cheese too.  

[Targa]

On 11/9/2024 at 1:05 PM, Mechanical said:

That picture was very helpful.  It looks like these are distinguished as single bevel and double bevel blades.  I live in the US and I’m not sure I’ve ever seen a single bevel knife blade.  All my kitchen and pocket knives are double bevel.

Many Japanese knives are available in single-bevel.  

[Targa]

On 11/9/2024 at 1:05 PM, Mechanical said:

That picture was very helpful.  It looks like these are distinguished as single bevel and double bevel blades.  I live in the US and I’m not sure I’ve ever seen a single bevel knife blade.  All my kitchen and pocket knives are double bevel.

BTW, of course scissors are generally single-bevel.  

[Mechanical]

1 hour ago, Targa said:

BTW, of course scissors are generally single-bevel.  

 

Hah, so true!  I didn't even think of shears.

 

Since learning about this idea, I've done some searches and most results are for Japanese knives... or inspired by Japanese blades.  Well, I'm sure you can find them made elsewhere, but very popular in Japan at least.

[Estycollector]

1 hour ago, Targa said:

A case of "lost in translation".  By single edge, I believe it a reference to some (mostly Japanese) knives that are "single bevel" (not single edge).  Rather tahn being sharpened to approx 15º on each side of the edge, they are sharpened to approx 30º on one side only, usually the right side when the point is facing away from you edge-down.  It can be the opposite for left-handers.  The principle is that the bevel on a double-bevel blade tends to push you away from the downward direction, so your cut gets thinner as you go down.  With a single-bevel, it is easier to cut thin even slices of e.g. filet for e.g. sukyaki, or of raw fish for e.g. sushi.  Also good for filleting fish.  Works well for slicing cheese too.  

Kamisori 

[Black Spot]

I think it is what you are used to. The three knives I use the most are a cooking knife a Glazier knife and a short machete. I am good with them because I use them allot. 

 

It would take some getting used to for me to switch to another kind of knife or a single bevel.

Chisels are single bevel, I do not like to switch Chisels either. If I am using the same brand its all right but still. I like mine. 

[Number99]

 

Regarding the double bevel.

I think it comes down to how you view the concept of “Bevel”.

Usually in drawings showing the geometry of a knife, rather than the bevel referred to in this thread, the surface that makes up the blade is called the bevel.

Following that concept, a single bevel knife in this thread would have three or more bevels. And single side sharpened. A double bevel has four or more bevels. And both sides sharpened.

https://agrussell.com/blog/blade-geometry-faq

 

https://www.fortisblades.com/single-bevel-vs-double-bevel-blades

 

https://everknives.de/messer-schaerfen/

 

https://wickededgeusa.com/pages/creating-a-double-bevel-2?srsltid=AfmBOopmVDWobPqvuTD0MgDu17gkSt0QLVDYT5oGbX2ckgVCo34bDU1c

 

Apart from that, a knife with two blades of different grinds designed in one knife is sometimes called a “double bevel”.

https://www.spyderco.com/catalog/details/C174G/Double-Bevel-trade-/858

 

Explanation (translation?) of the geometry of the blade (edge). I think it was understood by someone like Estycollector who has the expertise to understand the whole context as to which concepts of bevels and edges are being used to explain it.

I think @Estycollector and I eliminated the narrow concept of bevels and completed the communication with the concept of "Edge Geometry", and @Black Spot and @Mechanical translated it into a word concept that the general public could understand.

 

 

Edited November 21 by Number99