Triple-T Thursday #15 - Edge Geometry

In this Triple-T Thursday (Tools, Tips and Talk) I discuss Edge Geometry and why that is such a crucial part of knife making.
Drew Lininger's Channel: / @drew_lininger
Tyrell Knifeworks Instagram: / tyrellknifeworks
Tyrell Knifeworks Etsy Store: www.etsy.com/shop/TyrellKnife...

[@TyrellKnifeworks]

What other aspects of edge geometry do you think are important? Did I miss any thing important?

[@BCM1959]

I don't even know what questions to ask. Thanks for the info but now I have another rabbit hole to dig through.

[@darrell840]

Well explained and really a necessary video. I hope a lot of people will see that

[@TyrellKnifeworks]

So many new makers do need to see this kind of info. 👍. Thanks for watching, Darrell.

[@HeavyForge]

Perfect explanation!!!! I watch that kids channel. I’ll be finish grinding you’re hammer today and should have it on a handle by the end of the week!🔥⚒💪🏻

[@TyrellKnifeworks]

Awesome on the hammer! I’m anxious to use it. I pulled the trigger on the Brodbeck too! A few new toys in my future! 😁

[@HeavyForge]

@@TyrellKnifeworks oh hell yeah!!!

[@jamestechmeyer4622]

Making my first knife. Changing my first knife. Thank you!

[@TyrellKnifeworks]

I’m glad it was helpful. Thanks for watching.

[@Drew_lininger]

Oh thank you! That means a lot! 🤘😊😊

[@TyrellKnifeworks]

I think you're doing some great things on your channel and it'll blow up soon! Keep at the knife making! Also, I want to see that power hammer working! Cheers!

[@advocate0426]

Epic channel and vid.. thank you for this instruction series!

[@TyrellKnifeworks]

I’m glad it was helpful. Thanks for watching the channel!

[@theriversexperience9383]

Great video! I couldn't agree more about everything you said. I'm just sitting here going "Yup", "Yup", and "Yup" lol.

[@TyrellKnifeworks]

Thanks Erick! When I watch posts of FB with weird grinds that make little sense, it made me think this was a needed topic.

[@20balas48]

Muy buen vídeo!!!! 👏👏👏👏👏

[@TyrellKnifeworks]

¡Muchas gracias!

[@dapeters19751]

Awesome tutorial man

[@TyrellKnifeworks]

Thanks for watching this one, Darrell!

[@nateand3]

Very informative video. I think a lot of people shy away from thinner blades just because of the trouble with warping and cracking. I've only made to knives to completion. One is made of a chainsaw bar and is 3/16" thick at the spine. It's a flat grind only about halfway up because i wanted to keep the word POULAN that was stamped in the bar on the blade.....and because i put my bevels in with a file and sandpaper lol the other is a 8" crescent wrench that i forged. It's a good bit thinner, but still fairly thick and has more of an attempt at a convex grind .anyway, i have a few other attempts in between that were thin and i couldn't keep from warping or cracking or both in heat treat. That being said, i know there is a lot of knowledge that goes along with the skill involved with being a knife maker that i don't have yet. That was a long winded way of saying that, some people probably keep things too thick because they're scared of messing up another blade. I'm exactly the opposite with women. I'm scared of skinny chicks lol

[@TyrellKnifeworks]

Yes, I totally understand fear sometimes. I still tend to leave blades thicker when forging and grind thinner. If I’m worried about a warp, I’ll do that thinning after heat treat. I know that doesn’t work for folks using hand files. Thanks for watching and commenting! 👍

[@davewheatley3149]

Great info once again. Thanks. Do you think FIF has anything to do with the thick spines on knives....? To paraphrase Dave Baker, "I make swords lighter than this knife, a blade doesn't need to be thick to be strong."

[@TyrellKnifeworks]

I think on FiF, the time factor is the biggest issue. It takes time to grind them down and contestants don’t have a lot of that. Thanks for watching, Dave!

[@user-im8iy9kg5b]

Hello. A big greeting from Iraq for your effort, your art and your wonderful work..May I ask..is there pure Damascene steel at the present time.??

[@TyrellKnifeworks]

I’m not sure what you mean by pure. Are you referring to traditional “Wootz” Damascus? It definitely still exists and is made all the time. Thanks for watching.

[@user-im8iy9kg5b]

@@TyrellKnifeworks Thank you for your response. According to my information, the steel material used to make the Damascene sword was from India. The work and manufacture were in Damascus. Is the same old material remaining today, or did the companies intervene and change its nature and manipulate its quality??

[@TyrellKnifeworks]

@@user-im8iy9kg5b the same basic ingredients are available today but in much purer forms.

[@user-im8iy9kg5b]

@@TyrellKnifeworks Thank you very much..Professor in your work and revealing the secrets of work that others keep distinguished and selfish. I am very impressed with your style and I wish you more success.

[@shaungreen679]

would a hollow grind work for a chefs knife?

[@TechTheInvader]

Typically not ideal as when you cut you have a sudden rapid increase in steel thickness which creates a lot of resistance in your cuts. Unless you use a hollow to make an S grind you will often find convex or S grind will significantly outperform a hollow for a kitchen knife. Hope this helps!

[@TyrellKnifeworks]

I think Mike explained it pretty well. I’ve seen hollow grinds in cheaper knives (cutco, Chicago cutlery) and I agree, they don’t perform well. Thanks for watching and commenting, guys!

[@shaungreen679]

@@TechTheInvader thank you, i was just curious

[@ccmsgtjacobodom4513]

Great video! Very great explanation! I am sure that you already know by now and I apologize if this is unnecessary, but you are using a sharpie on a dry erase board... Not sure that is coming off any time soon... (I just thought that was funny) ^

[@TyrellKnifeworks]

Yup, I use those sharpies on it all the time. A little acetone and they come right off. 👍 Thanks for watching!

[@mcrich1978]

Watching this video while looking at a ¹/⁴ inch chefy,campy chopper im about to heat treat this weekend..😔 lol

[@TyrellKnifeworks]

If it’s a camp knife or chopper, that’s totally fine. Don’t expect it to be a chef knife is all. Thanks for watching!

[@mcrich1978]

@@TyrellKnifeworks yeah 😁 a definite toss in the camping bag. Lol and yer welcome. 🤙

[@jblueforge3131]

A saber grind duh lol what do you think is shorter saber or "flat grind that doesn't go all the way up to the top"

[@eetukuru787]

Partial flat-grind? Compound flat-grind? I dunno, never heard of saber grind before.

[@TyrellKnifeworks]

Technically it’s just a “flat grind”. A “full flat grind” goes all the way up. Most knifemakers I know do not identify it as a “saber” grind.