Yep……I ended up changing the angle to make my trips to the stones less frequent, but hated to do it. Not sure exactly what angle; I just new I needed more material at my edge. So that’s where a couple chisels specific for very hard wood will be a nice suppliment. I know where my Sorby’s will work and will keep them for those tasks.

Neil

Glad you’re enjoying the blog!

What bevel angle are you using on those chisels? A shallow angle for very hard woods will bend or chip easily.

Some people advocate an angle of 30º or even 35º when working with very hard woods such as wenge.

I really enjoyed the last 2 posts. Just learned something about my Sorby’s I’ve used for years without complaint. I was cutting out a knotch in wenge and to be honest, the Sorby’s couldn’t handle the work, constantly rolling the edge, at the stones way too much. For hinge work, perfect. I was going to suppliment my Sorby’s, and like you mentioned Lie-Nielsen was recommended. This is a perfect post for me right now.

Thanks……Neil

I’ll definitely be keeping my eye out for some now!

Japanese knifes have three layers of steel, one very hard in the middle for the cutting edge and two of soft steel on each side to support it.

I’d love to have some in my kitchen!