Re: Low Angle vs. High(?) Block Plane
Greg Sloop, Portland Oregon
>I think the point JR made is that you can get one additional iron for ($30 I think) the Low angle plane and have both worlds.
Detail follows - if you just want the summary, see the end of the post!
The low angle cut of 37 deg total angle - (12 bed + 25 iron = 37 total) will cut end grain best. On the most difficult end grain - softwoods, you will notice a very apparent difference between a 37 deg cut angle and 45-50 degrees cut angle.
When you want to do face grain, just take that additional blade you only spent $30 on and grind it at say 35-45 degrees. This will give a total cut angle of 47-52 degrees which will work wonders on most stuff. For the toughest grain, a total effective cut angle of 60-65 degrees should tackle nearly anything.
In short, you have two options.
1: Buy a high angle block (20 degree bed) and get 45 deg effective (and higher cut angles if you grind the iron at angles higher than 25 deg.)
Also buy a low angle block for the best end grain work. (I know you *CAN* do end grain at 45 deg and in many cases, but not all, it will be just fine.)
2: Buy a low angle block and at least one additional iron. Leave the one iron alone, and sharpen the other at say 38 degrees. That will give york pitch (50 deg cutting angle) and will do almost all face grain just fine.
Option 1 will cost $300 for the 60.5 LA and the 60.5 regular angle. (Or just $150 for perhaps less than optimal end grain work.)
Option 2 will cost $180 for the same performance for both end grain and face grain.
(Option 2 will however, require you to switch blades which might cost 30 seconds or so of shop time. If that aggravates you and you have the dough, then by all means, choose option 1.)
Summary:
IMVOHO (very opinionated humble opinion) I think it's nuts to buy a regular angle block plane. If it were somehow cheaper or easier, than perhaps I'd have a different tune. However, if the options are a LN HA or LA block, buy the low.
With an extra $30, you can have more capability and the best of both worlds.
Cheers,
Greg