Knifemakers Bevels
Don Thompson, Cutler Ridge, South of Miami FL
>Bill wrote:
I always pull that to be sharpened toward me. If it makes a slight convex bevel, all the better I suspect. The knife makers believe this sort of bevel is more durable.
Do you suppose that this is because knives are typically used to cut at 90�? As opposed to a bench plane iron which always has a substantial scraping component to its angle of use.