Quote:
Originally Posted by Barbarian
...The angle of the cutting edge is usually the same or similar to the angle of modern blade designs...
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No hijack at all. Good to know, I replicated the angle I used on the Mora when I sharpened the kitchen knives and it seemed to work well, but I was just guessing.
That $17 Mora is currently my favorite knife
My stepson's old fart Ojibwe relatives re-profile their "white man's" knives so they are flat on one side and beveled on the other, kind of like a chisel. They keep the flat side against the hide (so lefties and righties need opposite bevels) when skinning so they don't ruin the hide with thin spots. (They're getting $100-$250 for a nice, smoked brain-tan hide depending on the quality) The bevel still seems to work well carving wood. They use a whetstone constantly though. They might take 6-8 strokes across their stone ten times while butchering a deer but it doesn't seem to slow them down at all. Some of the blades I've seen are worn to pencil-width.
The young guys, they pull the hides off the deer using a chain and their pickup, like peeling a sock off your foot. No thin spots on their hides either.
