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American Tantos

Tue Feb 25, 2014 7:07 am

Recently there was a thread regarding the American style Tanto. I figured I would show how a properly sharpened one is supposed to look , and I got a chance to play with some new Jnats and stainless steel.

So as I mentioned in the previous thread , the secret to a proper Tanto is Making the Tanto bevels and the Main bevels intersection crisp. It should be sharp , almost like a secondary point , and the main grind lines should flow all the way from the spine , and smoothly transition to the cutting bevels , where everything should line up. If the cutting bevels grind lines are askew of the main grind lines it looks weird.

So here is mine , not the mirror polish you are used to seeing , but this hakka suita edge , finished up on 1u CBN on roo is more than sharp enough for the knifes intended uses (think improvised battlefield lobotomy) and going any finer would have been a moot point based on edge geometry ( I thinned it down to 20dps... )
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Now here you can see the point (hehe pun intended) I am trying to illustrate. This is a personal knife that I butchered with a lansky , every time I sharpen it things get closer and closer to where they should be....
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These macro shots are more for nitpicking than anything else , but having the bevels line up properly and having the secondary point being crisp and sharp will affect the knife intended use. IE snap cuts.
http://www.youtube.com/watch?v=i_AtApX3468

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Re: American Tantos

Tue Feb 25, 2014 7:22 am

Sometimes crack pays... ;)

Re: American Tantos

Tue Feb 25, 2014 2:23 pm

Nice work. I've never been a major fan of the Tanto style tip, but I really like the belly they have.

Re: American Tantos

Tue Feb 25, 2014 3:00 pm

Wow, nice job. That's a better job then I get on my W.E.
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