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Clam edge illustrated [Dec. 17th, 2011|02:58 pm]
Doug Ayen
Some pictures explaining the whole "clam edge" thing below the cut

Here's an example of clam edge, and what the geometry should be. The larger examples are the same curves, just widened to bring out the difference.

Current state of the wheel, clam edge edition:

Side A

You can see the change near the edge, where it should be even, is fairly abrupt. If you look closely, you can also see signs of the hamon coming out.

You can see fairly clearly the "dips" I wrote about last night, and the clam edge is pretty evident as I haven't done much to smooth that out yet.

[User Picture]From: blackanvil
2011-12-17 11:56 pm (UTC)
If this wheel meets the Buddah delivering a pizza on the road, the Buddah's pizza will be cut.

It's actually not about the edge, but the surface finish. If I just wanted a sharp edge I'd use a water cooled toolpost grinder on a lathe, that would give me sharp and fast and accurate. But to my knowledge, this is possibly the first and only time someone will do a traditional sword polish on a piza wheel, so damnit let's do it right.

This is really just practice, getting ready for the sword. If polishing a nigh-perfect tapered circular object with little else but a freakin' rock isn't doing it in a slow, controlled fashion, I don't know what is. It builds muscle memory, feedback loops in the brain about what certain feelings mean on the blade. Keeping a ridgeline intact, which I'm trying to do on side B, is something I'm finding hard, for example, which means I need to practice that and focus extra hard whenever I'm near one.

One trick I may use on the sword is to scribe a light line where you want your ridges, and then just don't touch that line while polisihing. Then you go back and work the bevel to the line until it disappears, leaving only the ridge.
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From: spiffnolee
2011-12-18 01:50 pm (UTC)
If this wheel meets the Buddah delivering a pizza on the road, the Buddah's pizza will be cut.

I love this line.
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