An interesting alternative for the Swedish Sloyd knife can be found in the Japanese Kiridashi knife. Not only does it allow the woodshop culture to grow beyond its European roots, it has a single side grind that will present teachers less challenge in keeping the knives sharp. In fact older students could be taught to do it themselves.
One of the problems with many knives is that being ground on both sides requires them to be sharpened equally from both sides of the blade to maintain symmetry. The Kiridashi knife is ground only on one edge, and that edge alone requires sharpening attention.
With the grind only on one side, the surface of the grind is broader presents a more stable face to the sharpening stone. Kiridashi knives are also less expensive than the traditional sloyd knife. This is one I found on Amazon.com
The photos shows but one example, and you can read about Kiridashi knives here: https://www.knifeguides.com/what-is-a-kiridashi-knife/
Make, fix and create... Assist others in learning likewise.
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