Replies

1. 
   flairwoodworks | Jun 24, 2009 07:43am | #1

   I sharpen my marking knives the same way as chisels, but to a lower angle.

   EDIT: Oh, I don't normally use a microbevel on marking knives.

   Chris @ http://www.flairwoodwork.spaces.live.com
   and now http://www.flairwoodworks.com)

    - Success is not the key to happiness.  Happiness is the key to success.  If you love what you are doing, you will be successful. - Albert Schweitzer

   
   

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   Edited 6/24/2009 12:43 am by flairwoodworks

2. 
   saschafer | Jun 24, 2009 03:12pm | #2

   Not really. Marking knives are usually sharpened with a fairly acute bevel, 20-25°.

   -Steve

    

3. 
   derekcohen | Jun 24, 2009 04:07pm | #3

   Knives and chisels are similar.

   I have different types of marking knives. Some are heavy duty and used to score as deep a line as possible - such as these Japanese knives. They are honed with (I think) a 25 degree flat bevel, which is how they came. This is comparable to honing a Japanese chisel. In fact they all have hollow backs as well. I just side sharpen them on waterstones.

   View Image

   On the other hand, the knives that I make for marking dovetails have blades that are thin enough to fit inside a saw kerf and are just 1/4" across. Their main purpose is to score a visible line, so you do not want it to be too fine as it will not be seen against the endgrain. Also, you want durability of edge. So I hollow grind these HSS blades at 30 degrees, then freehand a coplanar bevel to 5000 grit ... a lot similar to Western plane and chisel blades.

   View Image

   Regards from Perth

   Derek