I have a 7.5mm Zenshō-saku, and 15mm Ōuchi-saku mortise chisels. Their use has been limited to practise in douglas fir and live oak. The Zenshō is blue steel. I am not sure about the type of steel for the Ōuchi. The Zenshō came with a 35° bevel from the factory. The Ōuchi had a 30° bevel, and was crumbling quite badly, so I partially increased the bevel to 35°. I did not want to waste too much steel, so I only changed the bevel enough to allow me to find the bevel when sharpening.
Debating chisels...
- Brian
- Deshi
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Re: Debating chisels...
My recent Ouchi gouges are white steel #2, is that a recent Ouchi or vintage? I believe the older ones are often white steel #1.
Thanks for supplying info on the cutting edges. I think 35 is fine, so hopefully the yamahiros can support that sort of cutting angle or even more shallow if I can get a little greedy.
Hehehe, figure you guys might get a kick out of this;
Thanks for supplying info on the cutting edges. I think 35 is fine, so hopefully the yamahiros can support that sort of cutting angle or even more shallow if I can get a little greedy.
Hehehe, figure you guys might get a kick out of this;
- djwong
- Deshi
- Location: Cupertino, CA
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Re: Debating chisels...
The Ouchi is vintage. I was lucky enough to pickup additionally a 12mm and 18mm at the same time. I don't know about white steel #1. My first bench chisels were Ouchi's from Japan Woodworker in the '80's. Pretty sure they are WS #2. Shortly after that purchase, I took a 25 year hiatus from woodworking. No connection to the quality of the chisels...
Are those chisels your Koyamaichi's with ebony handles?
Are those chisels your Koyamaichi's with ebony handles?
- Brian
- Deshi
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Re: Debating chisels...
Oh ok, they must have been using both steels all the way through.
These are Kikuhiromaru's, vintage from the late 80's with rosewood handles. White steel #1, been putting them to use lately, they're very nice to use. The edge holds up nicely. Getting them prepped has been quite a chore however.
These are Kikuhiromaru's, vintage from the late 80's with rosewood handles. White steel #1, been putting them to use lately, they're very nice to use. The edge holds up nicely. Getting them prepped has been quite a chore however.
- djwong
- Deshi
- Location: Cupertino, CA
Post
Re: Debating chisels...
Brian,
Can I ask what bevel angle you have your Kikuhiromaru chisels set? I only have a couple of white steel #1 chisels - "sword steel" from Imai. They are second hand, and came with near 20 degree bevel angles. I have raised them to 25, and may raise them to 30. They do not like chopping late wood in Douglas fir.
Can I ask what bevel angle you have your Kikuhiromaru chisels set? I only have a couple of white steel #1 chisels - "sword steel" from Imai. They are second hand, and came with near 20 degree bevel angles. I have raised them to 25, and may raise them to 30. They do not like chopping late wood in Douglas fir.
- Brian
- Deshi
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