robo_hippy wrote on May 24
th, 2017 at 12:14am:
I have argued this with Kel McNaughton, and he does not agree.
Well, I have to go with Kel on this.
I've looked at my cutters and while the area at the cutting tip does straighten out a bit (less than an inch) it's not an issue for me.
The cutting tip is about twice as wide as the tool bar, leaving ample room in the kerf for the small amount of extra width added by the straightened profile at the tip. I haven't found that it interferes with anything.
robo_hippy wrote on May 24
th, 2017 at 12:14am:
Most of us just learn to deal with it...
I think I may have just adopted my technique and I don't notice ite as a problem, just the nature of the beast.
I do agree with you that the cutting tip geometry could use some tweaking. The angle of attack could/should be changed to help the tip from wanting to drift outward would be one place to start.
robo_hippy wrote on May 24
th, 2017 at 12:14am:
If you just hone the top of the cutter like they want, you don't get a scraper burr, and all coring blades are scrapers.
I have also always been confused by the many people and manufactures that think honing the flat only and not addressing the grind of a cutting edge is an effective way to sharpen. While this technique is arguably easier and straight forward to explain, it doesn't usually work very well. (that's an entire discussion itself)
I have always sharpened mine by filing/honing the sides, leaving a burr on the top. I guess I never read the part that I was supposed to hone the top.
JMO
Just in case anyone has read this far, these are some of the things that (for some) add to the alleged learning curve.