The radius of the bevelling of the knife in the area of the choil and the ricasso is one of the very interesting elements from the aesthetic point of view of a knife and that distinguish the maker.
The ability to control the curve that makes up the start of the bisellatura over aesthetically characterize the knife is also a sign that distinguishes the maker.
Now regardless of the height of the bisellation there are narrower and wider rays and this is a feature to check to give a personal impression to the knife.
Clearly that passer-by can do it when the bisellation is full height.
Here are the three most common forms of radius:
The wider radius is widely used with even very important variations.
On some models and types of knife I like a lot in others less but I think the radius should always be in harmony with the other curves of the knife.
The narrow radius is what I personally prefer but it is a personal judgment clearly should be used based on the type of knife you are making or the type of reproduction you are making if you want to make a faithful copy.
There is no radius but only the trend that can be straight especially when using jigs or when the bisellation is done with the file or with a slight curve but is totally passing.
Used mainly on Full Flat bevellings.
For me it is very important this curve from an aesthetic point of view, the function is given by the type of bisellaturation.
Clearly it is a personal and aesthetic choice but it is an element that clearly stands out on the blade and also denotes the technical ability of the maker.
Controlling the curve by doing symmetry is not something simple but it is one of the elements of the knife that provides a high-level aesthetic sense when it is done well, with harmony and cleaning of the processing.
Depending on the type of knife it is typical to use narrow or wider beams, so it is important to learn how to control this element during bisellation.
Some makers make a radius almost to 0 creating a broken one without giving continuity to the curve but these are aesthetic choices or in some cases techniques of the construction of the knife.
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