Re: Bevel Angle for Japanese Chisels
Wiley Horne--Glendora CA
>Hi Mark,
I just checked a few. On the bench type chisels, some brand new Tasai dovetails all checked between 30 and 35 degrees, say 32 to 33 degrees. I like to keep the bench chisels in that range. For paring slicks, I checked Tasai, Funahiro, and Imai, and they all checked at between 25 and 30 degrees, say 27 to 28. Again, I think that's a good place for em to be.
None of those chisels will chip at those bevel angles in ordinary semi-abuse on domestic hardwoods--you don't have to baby em, but they're allergic to being dropped.
I don't see a thing wrong with just going ahead and using your chisels. And as they need sharpening, drop them a couple of degrees at a time, and just stop when they suit you and the way you work. I think at the outside, the very most I would do would be to grind back one of the chisels, using 100grit sandpaper on glass (cause that's lots of metal to remove), hone, and then test against those still at 40 degrees, and decide whether a big grinding project makes sense.
But I'd be inclined to just relax and take it easy and lower them gradually over time as you sharpen. You didn't mention where they came from: it could be that the maker set em at 40 degrees for a reason. What a concept!
Wiley