Hi,
Hoping for some pointers!
I am talking to a knifemaker acquaintance about making me a skiving knife, English style. Does anyone have a tip on the best angle of the blade? 45 degrees, is that ideal? Or should the angle be more obtuse (??), like in the drawing on the right?
Also, are there pros and cons I should think about when it comes to the width of the knife?
Thicker steel and a longer edge (because of a very acute angle or wide blade) means tougher sharpening. But maybe a long edge has advantages that are worth the extra sharpening? /Anders
Hi Anders, I have tried several skiving knifes. I find myself using the same two knives 95% of the time. They are sharp on both sides and are angled at 25 degrees. They are made in Japan. They are 1 inch and 3/4 inch widths.