I wanted to thin out the edge on my 1111, see if I could get her to bite deeper.
The Sharpmaker obviously would take forever, and I wanted a more precise and consistent angle than what I could get free handing it with water stones.
So, I borrowed a friends Atoma diamond stone, taped it to my homemade grinding jig ( I use for knife making,, slow but you can really get a nice bevel), set the angle using,,, yes,, the level on my iPhone.
Set it to 17 degrees, marked my edge with a sharpie to see the progress,, and slowly started grinding.








You can see in the last pic the original bevel is there creating essentially a micro bevel.

You can see here the original angle on the tip,, which was WAY more obtuse than the rest of the blade. I left the tip and swell(?) untouched for strength.


Now you can see where that same thickness behind the edge is at now, on the reground edge.


And the current thickness behind the edge.


I'm going to give it a micro bevel of about 25 with the Sharpmaker,, and hope I didn't screw this one up!


Here's a shot of the whole thing so far.
I'll smooth up the bevel wth a finer stone and strop, but I don't think I'll adjust the edge towards the tip.
I think it makes sense to leave it thicker there.. We'll see

Cheers!

That looks great Brother....well done!

very ingenious way around a problem looks like it worked well.

YUP, I'd say ya done good!

Here's a shot of where the old bevel meets the new one, kind of cool I think.


So onto the testing.
Here is a fresh cut piece of Magnolia wood. It's green but it is a pretty hard wood. I wanted to start out here with the new edge grind. I'll have to admit I was a little nervous that I went too thin and would get some chipping.



Before I started with the knife I took one hard whack laterally with my GFB SFA, you can see just how much power and leverage you can get into a strike with these axes.


First strike at an angle, yeah I would say it cuts pretty deep.


One chop right at the sweet spot.


Now a much larger piece of Magnolia.


No problem absolutely no damage whatsoever rolling or chipping. I swear it actually felt sharper!

OK here's where I got a little bit nervous but I felt I had to do it. This is a two year aged piece of hard, dense, mean, angry Oak.





Its hard to show just how hard this wood is,, is just does not want to split. I battened the hell out of that knife for probably 5 minutes to get it through this log. I almost gave up,, but kept slamming away at it.

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I tried as hard as I could to even find a roll on the edge and NOTHING.
SR 101 is an outstanding steel for a chopper.
I really don't think I will ever find a harder medium than oak that I will need my knife for. I could not be more confident in this steel, thanks to the outstanding heat treat from Dan and Jerry.

Cheers

Also, in other good news. When my wife saw me outside chopping away she asked "what knife is that? ",,, I was a little nervous because I hadn't told her that I got it, I replied "this one? I've had it for a while "
"Oh, okay "
[emoji51][emoji120]

Looks like it does a hell of a job congrats and LOL on the last part.

That looks like a lot of work and you did a great job doing it! The transition to the tip looks good to me. I like it!