Brief knowledge of tool／blade sharpening method!

⑴ It is a kind of cutting tool blade used by most milling blade manufacturers. The cutter body has high strength and is convenient for grinding. It has low requirements for grinding technology, but it is not easy to be very sharp. Common kitchen knives are this kind of cutting edge, and many dagger knives are also used.

⑵ Using concave grinding technology, it can also be said to be the deformation of No. ⑴. The knife body is concave and the blade is thin and light, which can achieve high sharpness*, but when the blade is thickened, the sharpness will decrease accordingly. Many folding knives use this edge shape, and most of the knives that show sharpness on the Internet are this kind of knives.

⑶ No. ⑷ is more common in handmade knives, such as Tang Dadao, Katana, ASR single-sided blade. This type of blade has a small angle and good directionality on the blade surface, so it can be sharpened extremely sharply. It is far from ⑴ and ⑵ comparable, especially when the penetration is very high when cutting, but the disadvantage is that the strength of the blade will be very sharp. The small opening angle is reduced, and it is easy to cause chipping or curling. However, if this blade is not for high-strength work, it can maintain high sharpness even after wear. However, this kind of blade has a serious shortcoming, and the re-grinding after the worn and rolled blade is very time-consuming and laborious.

⑸ is the deformation of ⑶ and ⑷, it is only the change of the internal arc-shaped blade to form an integral blood tank. For example, Mongolian knives, security knives and other Chinese handmade knives often use this type of blade. Due to the existence of the blood tank, the blade surface is greatly narrowed and the guiding performance is therefore worse. Therefore, the grinding difficulty is slightly greater, the sharpness is reduced, but the workload of grinding is also greatly Cutting Tool Carbide Inserts reduced.

No. ⑹ blade is rare. The main example is the old-fashioned razor. It is also found on some ancient Western swords. This kind of blade is difficult to maintain its original appearance after self-grinding and often turns into ⑸ blade. This kind of blade is light and thin from the blade to the blade, and the blade angle is small, so it is easy to grind, and the sharpness is far from comparable to other blade shapes.

⑺ The blade can be said that the entire blade is the blade. It is more common in special-purpose knives that require extremely sharp sharpness. However, this kind of grinding method is often found on kitchen knives (also varies with the knife. Grinding the knife stone will form this kind of blade). This kind of blade is extremely sharp, mainly due to the very low sharpening angle and tungsten carbide inserts the wide blade surface with excellent orientation.

⑻ It is arc-shaped, and the knife body has high strength, which is convenient for grinding, but the sharpness is not very high. It is more common in large-scale Tibetan knives, flat-made single-handed knives in ancient China...

⑼, ⑽ The blade face is slanted, shaped like Personna series skinning knives. This kind of blade is more common in special purpose knives such as carving knives, chisel knives, skinning knives, scissors and so on. This structure will greatly facilitate grinding and eliminate the trouble of backhand grinding. However, when this kind of tool is stressed, there is an obvious deflection phenomenon, that is, the blade is greatly offset to the flatter side, so combat tools are rarely used.

⑾, ⑿ and ⒀ are the false edge grinding methods of the back of the knife. The purpose of this blade is not to cut, but to guide the blade when piercing, so it is generally not sharp.

The above 13 common Inserts can explain the relationship between shape and sharpness according to the theory of blade and blade elastic deformation. The smaller the blade angle, the thinner the blade, the higher the sharpness. In addition, the wider and straighter the blade surface, the better the guidance, and it is easier to find the feeling when sharpening, thereby reducing the angle error and making it easier to sharpen.

The Turning Milling Inserts Blog: https://blog.goo.ne.jp/fredclara