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Recommendations for Beatty cleaver sharpening.

Tue Sep 17, 2013 7:25 am

I have a Beatty #1 that I would like a new edge on, preferably convexed. Currently the bevel is uneven at best. Looking to restore the bevel and add a slightly convexed edge. I lack the skills to do this myself. Has anyone here done this before or can someone recommend a person here who can?

If you don't feel comfortable saying, feel free to pm me.

Thanks, Matt

Re: Recommendations for Beatty cleaver sharpening.

Tue Sep 17, 2013 8:40 am

I'm not speaking for Tim, but it sounds like something he would love to do.

Re: Recommendations for Beatty cleaver sharpening.

Tue Sep 17, 2013 7:06 pm

Tim is the first name that came to mind for me too.

Re: Recommendations for Beatty cleaver sharpening.

Wed Sep 18, 2013 5:29 pm

Hmmm. My concern would be being able to hit the heel area with the metal bolster flush with the heel. Is the handle going to be on or off of it?

Re: Recommendations for Beatty cleaver sharpening.

Wed Sep 18, 2013 7:23 pm

Image

Shouldn't be an issue I don't think Tim?

Re: Recommendations for Beatty cleaver sharpening.

Wed Sep 18, 2013 11:00 pm

taz575 wrote:Hmmm. My concern would be being able to hit the heel area with the metal bolster flush with the heel. Is the handle going to be on or off of it?



Hehe, I can't tell if that was sarcasm:)

Handle is original, intact, and more than 100 years old.

Re: Recommendations for Beatty cleaver sharpening.

Thu Sep 19, 2013 3:00 am

The issue I see is that the bolster is in line with the heel of the knife, the belts may cut into the front of the bolster when I regrind the heel and it's difficult to get the heel area cleaned up enough. It will depend on the angle and how far away the bolster is from the edge area.

Re: Recommendations for Beatty cleaver sharpening.

Thu Sep 19, 2013 5:18 am

Ahh, I see what you are saying. I will have to look closer tonight and check the angle.

Re: Recommendations for Beatty cleaver sharpening.

Thu Sep 19, 2013 5:33 am

When I first thinned and convexed my Artifex Suji, I ran into an issue because the front of the grip was close to the heel. When using a slack belt or the rotary platen, the belt can cup and cut a bit deeper at one edge, and I ended up with a overgrind around 2" away from the heel, which led to a dip. Once I popped the handle off, I was able to fix it and get it flat again, but thats why I usually only thin/convex a Western blade if it is being rehandled. Bolstered knives aren't as bad and Wa's usually have a little bit of a neck, which lessens the issues.
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