Candi and Kent,
My new medium Landwell knife has, in addition to the double hollow grindings a third hollow grinding on the bottom edge of the right hand knife blade. I think that Landwell may have added this third grinding to make the edge thinner, because the hardened steel sharpens very slowly with a white rod ceramic sharpener. The thinner blade might chatter more than the older model.
Now, though the DMT DiamondVee diamond rod sharpener is available (See: "Superb DMT DiamondVee Sharpener" in the reed making section), and this will sharpen even the hardest steel blades with ease. So Landwell could go back to a knife with a thicker wedge and less chatter.
I like to use three rod sharpeners in sequence: diamond rod, ceramic rod, and finishing with smoothing steels.
If you know about these rod sharpeners, you can sharpen any knife easily. So the only concern is finding an appropriately heavy or light blade for the reed making job at hand. I like the lighter, hollow ground blades for finishing the tip, and the heavier, more wedge-shaped blades for working the back of the reeds without any chatter.
I like the shapes of the blades of the Charles double hollow ground knife, the Swiss stainless steel knife and (Kent) the Chinese knife best. But the Landwell knives certainly do hold their edge a long time, and it's probably possible to sharpen this hardened steel to a slightly sharper edge.
Currently my "heavy" knife for back-of-the-reed work is a very worn Swiss double hollow ground knife that is almost the equivalent of the much wedgier "straight" knife.
Edward B. Flowers (ob)
Last edited by edward flowers (2006-10-08 20:36:44)