November 10, 2024 • 21 mins
In this podcast, I talk about the observation I made with the different angles, and styles of sharpening with chisels, that will result in different outcomes.
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NEWSLETTER SIGN UP
https://the-sawdust-newsletter...
PLANS (slot bench)
https://drive.google.com/file/...
Consider donating to the channel
https://www.paypal.me/unplugge...
Tools
https://www.amazon.co.uk/shop/...
I value everyone's beliefs, and knowledge, so feel free to leave a comment.
I also appreciate all feedback, Even bad feedback, just make it constructive.
link to all my content, including the free Roman workbench ebook and plans.
https://linktr.ee/DW_woodworks
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
In this podcast, I'm going to be talking about the.
Speaker 2 (00:04):
Angles of cutting edges, specifically chisels, and maybe one or
two sows. And these are just observations that I've come
across all that I've observed. Rather obviously, before I go
(00:25):
ahead with a podcast, I just want to announce that
I am going to be releasing a newsletter. So this
is going to be a bit of a skim through newsletter,
if that makes sense. So I just wanted to be
content rich, nice, easy digestible sections and.
Speaker 1 (00:43):
It's not going to take you forever to read it.
Speaker 2 (00:45):
So if you are interested in this, I am going
to be leaving a link in the description of this video.
There's going to be links kicking about everywhere on your
social media and whatever else.
Speaker 1 (00:57):
So I haven't actually released a post yet.
Speaker 2 (01:01):
Or a newsletter I had, so the first newsletter is
most likely going to gilt this Wednesday or a week
on Wednesday. I haven't quite made me mind up yet,
but it's going to be somewhere around that time. So
if you want to get the very first edition of
the newsletter, are the sword Us news that. I thought
it was quite apps for old working newsletter. So if
(01:23):
you want the news that app click the link, pop
your email in and just start.
Speaker 1 (01:28):
Getting weekly newsletters from yourself.
Speaker 2 (01:31):
So the angles of cutting edges, more specifically chisels, because
today's podcast was brought about by the observation.
Speaker 1 (01:43):
With these two chisels.
Speaker 2 (01:44):
So for anyone that's listening, I do have me newly
bought Japanese chisels. Well they're not you these or antique,
but the new to me very nice chisels. Love the
handle of every everything about them apart from one thing,
(02:06):
and that is.
Speaker 1 (02:08):
That's they are.
Speaker 2 (02:12):
How to put this, I can't I can't say fragile,
although I have used that word previously, but I will say,
you still have to be.
Speaker 1 (02:26):
Careful with them, should we say so?
Speaker 2 (02:31):
I thought of myself, what's the kind of what's the
point in having them if I've got to be so
careful with them? And I've got these other chisels, and
these were the ones from Little that Paul Cellars used
(02:52):
to recommend. I don't actually believe that it's still available.
I think they used to come out once a year.
Little Naldi and also has recommended them, and I bought them.
I did have another I did have another set of them,
but unfortunately there with an ex girlfriend a long long
(03:13):
time ago. So I ain't getting those back, which is
a shame because these are really really good chisels, and
I would like to have a backup set of them,
but never means there is other chisel I can get.
So the the issue I had was that I've got
(03:35):
these Japanese chisels, lovely chisels, get them nice and shop
rears arears are shop really like that about them, you know,
slice them through and gray and like nothing really really
good but the very delicate.
Speaker 1 (03:49):
If again, if that is the right word to use.
Speaker 2 (03:54):
Where these guys the I think he's cost us about
ninety nine at the time. Honestly, mind blown eight and nine.
It's the best eight ninety nine I've I've ever spent.
And these guys, honestly, I just used abuses, you know,
I can't. You know, one day I might be paying
with them, the next, the next, the next time I
(04:16):
use them, I could be cutting mortices. And it's not
a it's not an issue that will handle it. I've
never had a bend in them, and I've never ever
had any damage to the edge, So I was kind
of I was kind of tone a little bit because
I was thinking myself, I've just paid I think it
(04:39):
was about two undred pounds for these antique Japanese chissels.
I thought, I've just paid two hundred pound for these,
and I paid eight ninety nine for these that I
got out a little and the ones I got from
little they kind of walk all over these Japanese ones,
you know, As I said, the your purpose, maybe it's
(05:01):
just my being a little bit heavy handed, you know,
And I sometimes I can buy a little bit heavy handed.
But the way I look at it is is if
I've got, you know, these these types of chisels, I
should be able to use them enough you are breaking them.
So I was kind of wondering what the deal was,
(05:22):
you know, because Japanese chisels obviously for anyone that doesn't
know in the playing blades as well, like against someone correctly,
because I don't think I'm one hundred percent right, I'll
leave a comment in correctness please, But I don't think
that the that the steel is actually laminated. So at
(05:46):
the very bottom you've got a hard harden steeler. Again,
I forget the name of the steel. Is it like
like a blue they'll call it like a blue paper steel?
Something like that gains someone leave a comment and let
everybody know, but I do believe that laminated. So basically,
(06:07):
the idea behind it is that the very bottom the
cutting edge is a lot tougher and the the other
section of the of the chisel or the or the
cutting edge, whether you're playing or a chisel, it's a
lot softer. So when you're actually sharpening these on a
(06:30):
stone or whatever they're supposed to, you know, shorten a
little bit quicker rather than have all that tough, you know,
hard steel all the way through it.
Speaker 1 (06:40):
So yeah, inferior it makes a lot of sense.
Speaker 2 (06:44):
So one of the things with the Japanese chisels is
that primarily from the reading I've done, in the YouTube
videos I've watched and in a little bit of.
Speaker 1 (06:58):
Experiment, is that.
Speaker 2 (07:01):
Basically with the Japanese chisel, it has one It has
one angle. You know, like these aren't twenty five degrees.
I'm not sure what these are. The clothes to twenty
five degrees, but they're not twenty five degrees. So this
has only got one.
Speaker 1 (07:15):
Angle on it.
Speaker 2 (07:16):
It hasn't got a secondary angle on it. And I
believe that a secondary angle is used occasionally, but the
secondary angle is very very acute. I'm talking maybe like
one degree something like that. So I've read and basically
(07:38):
all this is for is so that the chisel can
be sharp and quickly. So when you're using just a
single angle, like I have been done with these chisels,
so sharp, so so so sharp, and I'll go out
(08:02):
on a limb.
Speaker 1 (08:02):
Yeah, and I'll say that.
Speaker 2 (08:05):
When a shot when with a single angle with these
Japanese chisels, that the shot then me Western Stale chisels,
the ones from Aldi a little wherever I got them
from one of the two. And the difference buying is
that the way I shot when my Western Steale chisels
(08:29):
is that they have a convex on them, so I
don't have two angles on them like a lot of
people who use Western chisels. Shot in Western chisels, they'll
maybe go twenty five degrees and then thirty degrees on
the secondary.
Speaker 1 (08:46):
Bevel, So I don't do that.
Speaker 2 (08:50):
Are quite like just to have one continuous convex.
Speaker 1 (08:56):
And for me it's worked beautifully.
Speaker 2 (09:00):
But as I said, when I've got these chisels, sharpening
them up with a single angle, I thought, well, these
are a.
Speaker 1 (09:08):
Lot of short, so.
Speaker 2 (09:11):
I do personally and get corns. I've got no scientific
data or anything to back myself up or any scientific
tests other than these feel short. One yeah, and these
are don't get us wrong, the convex it still will
(09:33):
cuts hairs off your arm, not a problem. So I
can't get these quite short. But these just feel short
out of me. Now what I did do, I did
actually grind down, well not grind, but I used the
diamond plates and I took me eight millimeters Western sale chisel,
(09:57):
and I took i too, to to a twenty five
degree angle or aerabouts. I didn't measure it, but it's
it's thereabouts and it is a single angle of twenty
five degrees. And I did not a straight away that
it seems to be a lot short. But now again
(10:19):
I've got nothing to back this up, and it could
be a bit of a placebo effect going on with
my mind. So another interesting thing I found with the
meet that chisel is that when I when I did
(10:40):
take it down and I thought, well, this is a
lot short, or it's short, but not a lot of short,
but it is short, but it feels short. Is that
I damaged it quite easily and as soon as I
damaged it. Bear in mind, I've never ever damaged any
of these chisels, and as I said earlier, I've used
(11:00):
and abused. He's using them for notices and everything. Never
had an issue. So it takes that down to a
twenty five to degree single angle.
Speaker 1 (11:11):
And that damage is straight away.
Speaker 2 (11:13):
So obviously you know the apple the apple dropped or
the ball dropped, and I thought, well, that's the problem.
So there is a difference with the way that you're
shot when the angles that you use, so on and
(11:35):
so forth, it will affect how strong these edges are.
As soon as I damaged starts everything just fell into place,
and I realized it's because of the acute angle. So
maybe I can get a picture up with like maybe
comparing these two. But basically, with the Japanese chisels being
(12:02):
a twenty five degrees, by the time you get to
the edge, there's.
Speaker 1 (12:06):
Not a lot of meat out the edge. And it
makes sense as.
Speaker 2 (12:11):
I said when I when I sharpened at the twenty
five degrees and then I damaged it the twenty five
degrees the Western.
Speaker 1 (12:18):
Sell chisel, it made sense that.
Speaker 2 (12:22):
Because it's so thin out the edge, you're all going
to get a better cutting edge. Because it's finan it's
going to be less resistance, but also because it's thinner,
it's going to be easy to damage. Now again, it
kind of, you know, it made a lot of sense
because it's the same with a lot of things.
Speaker 1 (12:42):
If you have if you have let's let's just see what.
We have.
Speaker 2 (12:49):
A board of oak and we put a bevel on
it just I don't know, me, let's just see why
you put a seventy degree bevel on the edge of
you know, a boat would so the very corner it
would be sharp. In fact, it would be sharp enough
to cut your skin your finger, and I've done it unfortunately, so.
Speaker 1 (13:14):
It would still be.
Speaker 2 (13:17):
Pretty resistant to damage, if that makes sense. So if
we took that angle down to forty five degrees, you've
got more of an edge, and again that edge would
cut your skin.
Speaker 1 (13:34):
It would be sharp, but it would be.
Speaker 2 (13:39):
More fragile, and you know, it would be quite easy
to damage if you put that on its edge, I
don't know, and you maybe you pulled it along your
work bench, you might actually splint on some of the
edge of that off. Now, if we took that down
to I don't know, maybe thirty degrees or twenty five degrees,
twenty degrees.
Speaker 1 (13:59):
You know, it's quite a quite an acute angle for
the edge of a piece of wooden.
Speaker 2 (14:04):
I don't really think, you know, in furniture making, there's
any there's any cause for it. But just for argument's sake,
let's say we did do that again. The edge would
be quite sharp, sharp enough to you know, to cut
your skin. But it's the same again, I've got no doubt,
you know, I could take maybe this this hammer that
(14:26):
I'm holding this this is only like a little thin handle,
and I could gently, you know, top the edge of that.
It would just damage so easily. So that's kind of
the point I'm trying to get across, is that the
observation that I've made is basically, if I want to
(14:46):
do some motors and so on and so forth, it's
going to be better to have a convex, is that right,
convex concave a convex kind of edge on me chisel,
because it's going to give it more strength. So again
(15:06):
it kind of makes sense because let's see if I
can demonstrate.
Speaker 1 (15:10):
With this piece of sandpait by here.
Speaker 2 (15:15):
So if we've got if we've got maybe they get
twenty five to gray angle.
Speaker 1 (15:22):
Yeah, so you should be able to say this on
the camera.
Speaker 2 (15:26):
So there's the angle, so you can say there's not
a lot of meat at the coating edge or where
the coating edge would be. So that's obviously it's going
to be problematic for you know, being heavy handed and
you're all going to damage it. But if we put
if we put a con cave on it, you can
(15:48):
you can say immediately that there's that there's more there's.
Speaker 1 (15:53):
More meat there.
Speaker 2 (15:55):
And even by looking at it, to me anyway, it
just looks stronger, there's more meat. Whereas you've got that
twenty five degrees and then we'll put the con cave
on it. See the difference again, if you're watching on YouTube,
you will you should be able to see the difference.
So there's a a convex and then you've got the
(16:16):
let's just see the twenty five degree angle. You know,
they is a difference. So it is going to be
more beneficial, I think, for at least for myself, and
I am fortunate enough to have two sets of chisels,
although I could do with a few more chisels, or
could do a few more tools couldn't work, not that
(16:38):
we need them some of the time, but I am
fortunate enough to have the two sets of chisels. So
I think personally for me is that I am gonna
have to get used to using the Japanese chisels in
a fashion where I'm gonna have to be a bit
more gentle with them just because of the sharpening or
(17:02):
all or all the angle that they are shorten. Now,
I haven't done a great deal of research into this,
but to me, to my knowledge, Japanese chisels, as I
said earlier, only shortened to a single degree, which is
twenty five I believe, and occasionally they will put a
(17:26):
secondary bevilon which is a differential of I think it's
like one degree.
Speaker 1 (17:30):
And again that's just to shorten them quickly.
Speaker 2 (17:34):
But it would be interesting to find out, And again
if anyone knows, I would appreciate it if someone would
leave a comment. As I said, I haven't done any
research on this, but it would be interesting. Not if
any Japanese chisels are actually shortened in a convex way
to give them extra strength. I think obviously this would
(17:56):
take away from the sharpeners of them, you know, especially
when you're pairing down with the ngrain. And I think
that's another I think that's another good example when you
say a lot of ngrain, what's what I'm looking for. Basically,
(18:17):
if you're on social media, well, ib YouTube, Instagram, you
will most likely come across a video and someone got
a usually a Japanese chisel and your pairing the en grain.
It's it's just f actless, it's beautiful, you know. And
(18:39):
I don't think now, knowing what I know and the
observations that I've made, I don't think it is just
because of the single angle. I just do think it
is a little bit more short Obviously, you do have
to be able to shorten.
Speaker 1 (18:58):
You can't.
Speaker 2 (18:59):
You know, you have a Japanese chisel or a Western
chisel not being able to shorten and then.
Speaker 1 (19:05):
Expect them to coult good. It's it's just not going
to happen.
Speaker 2 (19:08):
But definitely, the observation I've made is that the angle
does make a difference. And obviously the way the way
you're shortening it makes a difference. Obviously, if you're doing
a single angle, I think that's going to be the weakest.
If you're doing two bevels, you know, maybe you're twenty
(19:32):
five and your thirty degree somewhere somewhere about there, that's
going to be you know, kind of in the middle.
Speaker 1 (19:39):
And then I think for.
Speaker 2 (19:41):
For for sheer strength, but you're also getting a decent
shortness as well, you know, I kind of I kind
of take that away from this method. It will cut
hairs from your arms really easy, so for you know,
the best strength you can get for the edge is
obviously going to be convex. So personally for me moving
(20:04):
forward in the future, maybe for the more delicate stuff,
you know, maybe when I'm cutting complex joints, you know,
and I've got a parent doing whatever else, I am
going to be using the Japanese chisels because I don't
find them short because of the single angle. It would
be interesting actually get some confirmation on that, you know, well,
(20:25):
it is a placebo effect. Again, if anyone's got any
links or anything like that popping in the comments, you know,
for myself and for other people that may be interested
to see if there is you know, some signs behind
that would be good to say.
Speaker 1 (20:38):
There probably is. I just probably haven't come across it. Obviously.
Speaker 2 (20:42):
I haven't really done a lot of research, per se
into these. I've looked into the angles a little bit,
but not a great deal. So again, if anyone's got
that information, that would be great.
Speaker 1 (20:54):
So that's it for this one. Guys again, don't forget.
Speaker 2 (20:58):
If you want to subscribe to the newsletter, there will
be a link in the description and until the next time,
I shall see it and speak to you guys later
In this podcast, I'm going to be talking about the.
Speaker 2 (00:04):
Angles of cutting edges, specifically chisels, and maybe one or
two sows. And these are just observations that I've come
across all that I've observed. Rather obviously, before I go
(00:25):
ahead with a podcast, I just want to announce that
I am going to be releasing a newsletter. So this
is going to be a bit of a skim through newsletter,
if that makes sense. So I just wanted to be
content rich, nice, easy digestible sections and.
Speaker 1 (00:43):
It's not going to take you forever to read it.
Speaker 2 (00:45):
So if you are interested in this, I am going
to be leaving a link in the description of this video.
There's going to be links kicking about everywhere on your
social media and whatever else.
Speaker 1 (00:57):
So I haven't actually released a post yet.
Speaker 2 (01:01):
Or a newsletter I had, so the first newsletter is
most likely going to gilt this Wednesday or a week
on Wednesday. I haven't quite made me mind up yet,
but it's going to be somewhere around that time. So
if you want to get the very first edition of
the newsletter, are the sword Us news that. I thought
it was quite apps for old working newsletter. So if
(01:23):
you want the news that app click the link, pop
your email in and just start.
Speaker 1 (01:28):
Getting weekly newsletters from yourself.
Speaker 2 (01:31):
So the angles of cutting edges, more specifically chisels, because
today's podcast was brought about by the observation.
Speaker 1 (01:43):
With these two chisels.
Speaker 2 (01:44):
So for anyone that's listening, I do have me newly
bought Japanese chisels. Well they're not you these or antique,
but the new to me very nice chisels. Love the
handle of every everything about them apart from one thing,
(02:06):
and that is.
Speaker 1 (02:08):
That's they are.
Speaker 2 (02:12):
How to put this, I can't I can't say fragile,
although I have used that word previously, but I will say,
you still have to be.
Speaker 1 (02:26):
Careful with them, should we say so?
Speaker 2 (02:31):
I thought of myself, what's the kind of what's the
point in having them if I've got to be so
careful with them? And I've got these other chisels, and
these were the ones from Little that Paul Cellars used
(02:52):
to recommend. I don't actually believe that it's still available.
I think they used to come out once a year.
Little Naldi and also has recommended them, and I bought them.
I did have another I did have another set of them,
but unfortunately there with an ex girlfriend a long long
(03:13):
time ago. So I ain't getting those back, which is
a shame because these are really really good chisels, and
I would like to have a backup set of them,
but never means there is other chisel I can get.
So the the issue I had was that I've got
(03:35):
these Japanese chisels, lovely chisels, get them nice and shop
rears arears are shop really like that about them, you know,
slice them through and gray and like nothing really really
good but the very delicate.
Speaker 1 (03:49):
If again, if that is the right word to use.
Speaker 2 (03:54):
Where these guys the I think he's cost us about
ninety nine at the time. Honestly, mind blown eight and nine.
It's the best eight ninety nine I've I've ever spent.
And these guys, honestly, I just used abuses, you know,
I can't. You know, one day I might be paying
with them, the next, the next, the next time I
(04:16):
use them, I could be cutting mortices. And it's not
a it's not an issue that will handle it. I've
never had a bend in them, and I've never ever
had any damage to the edge, So I was kind
of I was kind of tone a little bit because
I was thinking myself, I've just paid I think it
(04:39):
was about two undred pounds for these antique Japanese chissels.
I thought, I've just paid two hundred pound for these,
and I paid eight ninety nine for these that I
got out a little and the ones I got from
little they kind of walk all over these Japanese ones,
you know, As I said, the your purpose, maybe it's
(05:01):
just my being a little bit heavy handed, you know,
And I sometimes I can buy a little bit heavy handed.
But the way I look at it is is if
I've got, you know, these these types of chisels, I
should be able to use them enough you are breaking them.
So I was kind of wondering what the deal was,
(05:22):
you know, because Japanese chisels obviously for anyone that doesn't
know in the playing blades as well, like against someone correctly,
because I don't think I'm one hundred percent right, I'll
leave a comment in correctness please, But I don't think
that the that the steel is actually laminated. So at
(05:46):
the very bottom you've got a hard harden steeler. Again,
I forget the name of the steel. Is it like
like a blue they'll call it like a blue paper steel?
Something like that gains someone leave a comment and let
everybody know, but I do believe that laminated. So basically,
(06:07):
the idea behind it is that the very bottom the
cutting edge is a lot tougher and the the other
section of the of the chisel or the or the
cutting edge, whether you're playing or a chisel, it's a
lot softer. So when you're actually sharpening these on a
(06:30):
stone or whatever they're supposed to, you know, shorten a
little bit quicker rather than have all that tough, you know,
hard steel all the way through it.
Speaker 1 (06:40):
So yeah, inferior it makes a lot of sense.
Speaker 2 (06:44):
So one of the things with the Japanese chisels is
that primarily from the reading I've done, in the YouTube
videos I've watched and in a little bit of.
Speaker 1 (06:58):
Experiment, is that.
Speaker 2 (07:01):
Basically with the Japanese chisel, it has one It has
one angle. You know, like these aren't twenty five degrees.
I'm not sure what these are. The clothes to twenty
five degrees, but they're not twenty five degrees. So this
has only got one.
Speaker 1 (07:15):
Angle on it.
Speaker 2 (07:16):
It hasn't got a secondary angle on it. And I
believe that a secondary angle is used occasionally, but the
secondary angle is very very acute. I'm talking maybe like
one degree something like that. So I've read and basically
(07:38):
all this is for is so that the chisel can
be sharp and quickly. So when you're using just a
single angle, like I have been done with these chisels,
so sharp, so so so sharp, and I'll go out
(08:02):
on a limb.
Speaker 1 (08:02):
Yeah, and I'll say that.
Speaker 2 (08:05):
When a shot when with a single angle with these
Japanese chisels, that the shot then me Western Stale chisels,
the ones from Aldi a little wherever I got them
from one of the two. And the difference buying is
that the way I shot when my Western Steale chisels
(08:29):
is that they have a convex on them, so I
don't have two angles on them like a lot of
people who use Western chisels. Shot in Western chisels, they'll
maybe go twenty five degrees and then thirty degrees on
the secondary.
Speaker 1 (08:46):
Bevel, So I don't do that.
Speaker 2 (08:50):
Are quite like just to have one continuous convex.
Speaker 1 (08:56):
And for me it's worked beautifully.
Speaker 2 (09:00):
But as I said, when I've got these chisels, sharpening
them up with a single angle, I thought, well, these
are a.
Speaker 1 (09:08):
Lot of short, so.
Speaker 2 (09:11):
I do personally and get corns. I've got no scientific
data or anything to back myself up or any scientific
tests other than these feel short. One yeah, and these
are don't get us wrong, the convex it still will
(09:33):
cuts hairs off your arm, not a problem. So I
can't get these quite short. But these just feel short
out of me. Now what I did do, I did
actually grind down, well not grind, but I used the
diamond plates and I took me eight millimeters Western sale chisel,
(09:57):
and I took i too, to to a twenty five
degree angle or aerabouts. I didn't measure it, but it's
it's thereabouts and it is a single angle of twenty
five degrees. And I did not a straight away that
it seems to be a lot short. But now again
(10:19):
I've got nothing to back this up, and it could
be a bit of a placebo effect going on with
my mind. So another interesting thing I found with the
meet that chisel is that when I when I did
(10:40):
take it down and I thought, well, this is a
lot short, or it's short, but not a lot of short,
but it is short, but it feels short. Is that
I damaged it quite easily and as soon as I
damaged it. Bear in mind, I've never ever damaged any
of these chisels, and as I said earlier, I've used
(11:00):
and abused. He's using them for notices and everything. Never
had an issue. So it takes that down to a
twenty five to degree single angle.
Speaker 1 (11:11):
And that damage is straight away.
Speaker 2 (11:13):
So obviously you know the apple the apple dropped or
the ball dropped, and I thought, well, that's the problem.
So there is a difference with the way that you're
shot when the angles that you use, so on and
(11:35):
so forth, it will affect how strong these edges are.
As soon as I damaged starts everything just fell into place,
and I realized it's because of the acute angle. So
maybe I can get a picture up with like maybe
comparing these two. But basically, with the Japanese chisels being
(12:02):
a twenty five degrees, by the time you get to
the edge, there's.
Speaker 1 (12:06):
Not a lot of meat out the edge. And it
makes sense as.
Speaker 2 (12:11):
I said when I when I sharpened at the twenty
five degrees and then I damaged it the twenty five
degrees the Western.
Speaker 1 (12:18):
Sell chisel, it made sense that.
Speaker 2 (12:22):
Because it's so thin out the edge, you're all going
to get a better cutting edge. Because it's finan it's
going to be less resistance, but also because it's thinner,
it's going to be easy to damage. Now again, it
kind of, you know, it made a lot of sense
because it's the same with a lot of things.
Speaker 1 (12:42):
If you have if you have let's let's just see what.
We have.
Speaker 2 (12:49):
A board of oak and we put a bevel on
it just I don't know, me, let's just see why
you put a seventy degree bevel on the edge of
you know, a boat would so the very corner it
would be sharp. In fact, it would be sharp enough
to cut your skin your finger, and I've done it unfortunately, so.
Speaker 1 (13:14):
It would still be.
Speaker 2 (13:17):
Pretty resistant to damage, if that makes sense. So if
we took that angle down to forty five degrees, you've
got more of an edge, and again that edge would
cut your skin.
Speaker 1 (13:34):
It would be sharp, but it would be.
Speaker 2 (13:39):
More fragile, and you know, it would be quite easy
to damage if you put that on its edge, I
don't know, and you maybe you pulled it along your
work bench, you might actually splint on some of the
edge of that off. Now, if we took that down
to I don't know, maybe thirty degrees or twenty five degrees,
twenty degrees.
Speaker 1 (13:59):
You know, it's quite a quite an acute angle for
the edge of a piece of wooden.
Speaker 2 (14:04):
I don't really think, you know, in furniture making, there's
any there's any cause for it. But just for argument's sake,
let's say we did do that again. The edge would
be quite sharp, sharp enough to you know, to cut
your skin. But it's the same again, I've got no doubt,
you know, I could take maybe this this hammer that
(14:26):
I'm holding this this is only like a little thin handle,
and I could gently, you know, top the edge of that.
It would just damage so easily. So that's kind of
the point I'm trying to get across, is that the
observation that I've made is basically, if I want to
(14:46):
do some motors and so on and so forth, it's
going to be better to have a convex, is that right,
convex concave a convex kind of edge on me chisel,
because it's going to give it more strength. So again
(15:06):
it kind of makes sense because let's see if I
can demonstrate.
Speaker 1 (15:10):
With this piece of sandpait by here.
Speaker 2 (15:15):
So if we've got if we've got maybe they get
twenty five to gray angle.
Speaker 1 (15:22):
Yeah, so you should be able to say this on
the camera.
Speaker 2 (15:26):
So there's the angle, so you can say there's not
a lot of meat at the coating edge or where
the coating edge would be. So that's obviously it's going
to be problematic for you know, being heavy handed and
you're all going to damage it. But if we put
if we put a con cave on it, you can
(15:48):
you can say immediately that there's that there's more there's.
Speaker 1 (15:53):
More meat there.
Speaker 2 (15:55):
And even by looking at it, to me anyway, it
just looks stronger, there's more meat. Whereas you've got that
twenty five degrees and then we'll put the con cave
on it. See the difference again, if you're watching on YouTube,
you will you should be able to see the difference.
So there's a a convex and then you've got the
(16:16):
let's just see the twenty five degree angle. You know,
they is a difference. So it is going to be
more beneficial, I think, for at least for myself, and
I am fortunate enough to have two sets of chisels,
although I could do with a few more chisels, or
could do a few more tools couldn't work, not that
(16:38):
we need them some of the time, but I am
fortunate enough to have the two sets of chisels. So
I think personally for me is that I am gonna
have to get used to using the Japanese chisels in
a fashion where I'm gonna have to be a bit
more gentle with them just because of the sharpening or
(17:02):
all or all the angle that they are shorten. Now,
I haven't done a great deal of research into this,
but to me, to my knowledge, Japanese chisels, as I
said earlier, only shortened to a single degree, which is
twenty five I believe, and occasionally they will put a
(17:26):
secondary bevilon which is a differential of I think it's
like one degree.
Speaker 1 (17:30):
And again that's just to shorten them quickly.
Speaker 2 (17:34):
But it would be interesting to find out, And again
if anyone knows, I would appreciate it if someone would
leave a comment. As I said, I haven't done any
research on this, but it would be interesting. Not if
any Japanese chisels are actually shortened in a convex way
to give them extra strength. I think obviously this would
(17:56):
take away from the sharpeners of them, you know, especially
when you're pairing down with the ngrain. And I think
that's another I think that's another good example when you
say a lot of ngrain, what's what I'm looking for. Basically,
(18:17):
if you're on social media, well, ib YouTube, Instagram, you
will most likely come across a video and someone got
a usually a Japanese chisel and your pairing the en grain.
It's it's just f actless, it's beautiful, you know. And
(18:39):
I don't think now, knowing what I know and the
observations that I've made, I don't think it is just
because of the single angle. I just do think it
is a little bit more short Obviously, you do have
to be able to shorten.
Speaker 1 (18:58):
You can't.
Speaker 2 (18:59):
You know, you have a Japanese chisel or a Western
chisel not being able to shorten and then.
Speaker 1 (19:05):
Expect them to coult good. It's it's just not going
to happen.
Speaker 2 (19:08):
But definitely, the observation I've made is that the angle
does make a difference. And obviously the way the way
you're shortening it makes a difference. Obviously, if you're doing
a single angle, I think that's going to be the weakest.
If you're doing two bevels, you know, maybe you're twenty
(19:32):
five and your thirty degree somewhere somewhere about there, that's
going to be you know, kind of in the middle.
Speaker 1 (19:39):
And then I think for.
Speaker 2 (19:41):
For for sheer strength, but you're also getting a decent
shortness as well, you know, I kind of I kind
of take that away from this method. It will cut
hairs from your arms really easy, so for you know,
the best strength you can get for the edge is
obviously going to be convex. So personally for me moving
(20:04):
forward in the future, maybe for the more delicate stuff,
you know, maybe when I'm cutting complex joints, you know,
and I've got a parent doing whatever else, I am
going to be using the Japanese chisels because I don't
find them short because of the single angle. It would
be interesting actually get some confirmation on that, you know, well,
(20:25):
it is a placebo effect. Again, if anyone's got any
links or anything like that popping in the comments, you know,
for myself and for other people that may be interested
to see if there is you know, some signs behind
that would be good to say.
Speaker 1 (20:38):
There probably is. I just probably haven't come across it. Obviously.
Speaker 2 (20:42):
I haven't really done a lot of research, per se
into these. I've looked into the angles a little bit,
but not a great deal. So again, if anyone's got
that information, that would be great.
Speaker 1 (20:54):
So that's it for this one. Guys again, don't forget.
Speaker 2 (20:58):
If you want to subscribe to the newsletter, there will
be a link in the description and until the next time,
I shall see it and speak to you guys later
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