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Identifying blade types:
•
Double-bevel knife.
Bevels on both sides
of the blade.
•
Single-bevel knife.
Large bevel on one
side and flat on the
other.
•
Serrated
edge.
Series of scallops
down a portion or
full length of the
blade.
Sharpen (Step 1) on
both sides of the blade
then Hone (Step 2).
Sharpen (Step 1) on the
beveled side only then
Hone (Step 2).
Hone (Step 2) only.
A. Tip: The end of the knife opposite the handle. Often used for
small or delicate work.
B. Heel: The portion of the blade closest to the handle. Often
used for chopping or heavier cutting duties.
C. Primary bevel: The main tapered side(s) of the blade from the
spine down to the edge. The blade may be tapered on one side
(single-bevel) or both sides (double-bevel).
D. Secondary bevel: The small bevel at the bottom of a primary
that forms the cutting edge.
E. Edge: The cutting portion of the knife which extends from the
heel to the tip. The edge may be a single edge (straight edge),
a wavy/toothed edge (serrated edge), or a combination of both
(combo edge).
F. Spine: The top un-sharpened portion of the blade which adds
weight and strength.
G. Bolster: The front portion of the handle where it transitions
from the handle to the blade. This area may include a lower finger
guard to help protect fingers from contacting the sharpened heel
of the blade.
A
B
C
D
E
F
G