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Post by GUEST on Aug 5, 2011 19:41:45 GMT
Ok I screw up added a g in there it's a Moran edge which Bill Moran and Bill Bagwell used I'm sure you've heard of them. You can look up Moran edge.
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Post by Dan Davis on Aug 5, 2011 19:45:01 GMT
Had to look that one up; what they meant to say was a "MORAN" edge; made popular by Bill Moran back in the 1970's. All a "Moran" edge amounts to is any convex edge geometry on a blade. Bill used to get pissed when people acted like he invented it. He said he copied it from antiques, so how could he have invented it? Never stopped him from cashing in on it though
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Post by mikejapan on Aug 6, 2011 8:06:09 GMT
Convex edge huh? I see it still maintains strength while having a good cutting edge. I'll most likely order that tri-stone blade sharpener from Trueswords. Thanks everyone
Michael
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Post by Crimsoned on Aug 6, 2011 15:35:45 GMT
You are 100% Dan Davis, Moran was not the creator he just was one who happened to use moran's edge on his knives while everyone else was using hollow grind and flat grind. This of course led to a lot of hype due to the edge retention and durability. It's what we at SBG call an apple seed geometry. What Dadao has achieved with his sharpening method is more of a less a "fool" proof way of putting a convex edge with an aggressive angle on just about most grinds, except hollow grind. He is not the only one using it in the world (Sorry Ricky ), his method and angles are often used by many custom knife smiths and a few high end production knive companies however in the sword industry of all the sword's I own only Kris Cutlery has come close with the Tanto HZ (before I blunted it ), but still noticeably not there (the polish Cecil the polish). Now I won't say what angles he uses, but I've studied Dadao's edge already, and I can say his sharpening skill is very good and his angle is well thought out. I actually study most edges I receive, thats also why I do such abusive tests.
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Post by LittleJP on Aug 7, 2011 0:30:17 GMT
I can attest to convex edges, especially when done perfectly by the contour of a belt sander.
I'm still trying different angles and being able to control angles, but my edges right now last heck of a lot longer than they did before, and it's not as easy to screw up.
Dadao, how do you usually sharpen points? That's the only thing I'm having trouble with, I end up with slightly rounded points that can still stab, though not as easily as before.
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Post by Jakeonthekob on Sept 5, 2011 8:39:17 GMT
My preferred method of sharpening is the traditional way with water stones XD. The correct edge geometry is most easily obtained by using convex shaped stones. I go from 1000 grit, to a 4000 grit, to a koma-nagura stone, to an uchigumori stone, then to finger stones. Kissaki polishing comes last. LittleJP- Kissaki polishing is about the toughest thing you can do to a katana. You need a steady hand and since I do it the traditional way with water stones, I suppose it's much harder to do correctly. If I can find time, maybe I'll film a little demo on how I sharpen/polish the kissaki for you using water stones. Here is a vid on Pavel Bolf sharpening/polishing a katana
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