I have a Bagwell Bowie, made by Ontario called, "The Gambler"! I purchased it Many Years ago at a Gun Show here in Florida! After living in NJ for 51 years, then moving to Florida, gave me a whole New Life, as I started a New Career and entered a whole New World in this Gun Friendly State! Guns & Knives and the Freedom to carry a weapon for self protection! I'm now retired and I do not Play Golf, But I do visit my Local Gun Range and at my age of 79, I am an active shooter every week and enjoying life! Oh Yes, my Bagwell Bowie is the finest knife I have ever owned! Good Luck to All!
Well, as the Song says: "If that's your road then take it, but it's not the road for me." I bemoan the loss of the "S" guard on almost all Bowies since the Iconic "Western Bowie" isn't being Produced Anymore. I might even prefer a Confederate Knuckle Bow. A Cold Steel Butterfly Knive would be a Wonderful Bowie if they'd just add a Sharp Semi-Circular Swedge… ……RVM45
RVM451 I knew what you were going to say when i saw it was you! The S gurds are Ok if done well, its just on this knife it was a detriment. I thionk you might like some things I have planned- a D gaurd is one of them.
where did you purchase this knife.I know you said it a Windlall product is Legendary Arms the name of the knife or the company that sells them. I have never seen that knife in Atlanta Cutlery Corp catalog.
The false edge is a bit difficult to get a reasonably sharp edge. I assume its the abrupt angle of the thickness of the clip point's false edge that makes it harder to do. (I've sharpened several over the years.) I can get a bevel on my Western W49's false edge, but not a sharp-sharp edge. I'm still working on it with a hard Arkansas stone. I'm only forming an edge 1/2" long. I think Mr. Bill Bagwell says to roll the tip over the stone to sharpen a Bowie blade's false edge. I'm doing this. Good knife review!
WMDTVIDS Thank you again, WMDTVIDS! I have my edge to a 'scraping' mode..and this will be good. I have the point really keen and pinpointed. All that weight of the big Bowie converging on it's blade's edge and that sharpened false edge, would rip open a hog's back! ha! Of course I would need to apply sufficient force to ensure this. Thank you for the help, friend!
Gus McRae Of course a sharper edge would be ideal, but in practical terms, the backcut has several other factors beyond just the edge sharpness that contribute to its usefulness. You won't lay open a gaping wound with an unsharpened clip, but the backside of that point is still going in, and it will be a bone crushing blow on a hand, ect.
WMDTVIDS I think I know just what you mean, WMDTVIDS. That sharpened tip is versatile and works several ways for you in a fight. All the weight converging on that sharpened point...plus the energy or force you put into your back flick, will cause damage to some degree. It will either be a cut, a gash or a say..a broken wrist for the attacker. That's what I thought and I'm glad you cleared that up for me. Thanks my friend. I worked the edge down to a keen sharpness...on my W49 Western. It took some time, but I got it done right. I think you'd be proud of your student. The edge I made is 1 1/2" long! I used a triangular metal file to form a small bevel 1 1/2" long. I polished off the file marks with a soft Arkansas.Then I used a metal sharpening (Butcher's) stick to sharpen it, followed by the very hard Arkansas stone to sweeten the edge. I even whetted it against my blue jeans. (I've always done the blue jeans whetting) It's sharp, WMD! I carry it around the house and practice my old moves I was taught. I like it! Now I need to see Mr. Bill about a throwing Bowie! ha!! Have a fine day, my friend!
Its totally dependent on the edge grind and consistent sharpening angles, as well as the overall geometry of the blades cross section. A wide blade with very abrupt secondary edge bevels- or a thick convex- will not feel sharp or cut well at all. A narrower blade could have the same faults. With an edge that is not overly thick, a secondary edge bevel angle can be used that makes the edge very sharp, able to cut easily, as well as being durable.
You can put a higher grind on a wider blade, which gives the blade a more gradual taper from spine to edge, which reduces drag while cutting and makes it easier to make the blade thin close to the edge, which is an advantage if you want a really sharp edge. That's I think the main reason why the blades on chef's knives are usually quite wide.
Eventually you come to the point of diminishing returns: you may have a nice shallow taper and a very sharp edge, but it becomes delicate at the edge as well as creating drag on cutting tasks that use the entire width of the blade. Sharpness also has many aspects independent of width. Katana are known for their sharpness and cutting ability, yet they are not wide blades, and often do not have a conventional full height grind. Many ways to skin this cat!
I have a Bagwell Bowie, made by Ontario called, "The Gambler"! I purchased it Many Years ago at a Gun Show here in Florida! After living in NJ for 51 years, then moving to Florida, gave me a whole New Life, as I started a New Career and entered a whole New World in this Gun Friendly State! Guns & Knives and the Freedom to carry a weapon for self protection! I'm now retired and I do not Play Golf, But I do visit my Local Gun Range and at my age of 79, I am an active shooter every week and enjoying life! Oh Yes, my Bagwell Bowie is the finest knife I have ever owned! Good Luck to All!
Hey, thats great! Glad you were able to experience this.
Well, as the Song says: "If that's your road then take it, but it's not the road for me."
I bemoan the loss of the "S" guard on almost all Bowies since the Iconic "Western Bowie" isn't being Produced Anymore.
I might even prefer a Confederate Knuckle Bow.
A Cold Steel Butterfly Knive would be a Wonderful Bowie if they'd just add a Sharp Semi-Circular Swedge…
……RVM45
RVM451 I knew what you were going to say when i saw it was you! The S gurds are Ok if done well, its just on this knife it was a detriment. I thionk you might like some things I have planned- a D gaurd is one of them.
where did you purchase this knife.I know you said it a Windlall product is Legendary Arms the name of the knife or the company that sells them. I have never seen that knife in Atlanta Cutlery Corp catalog.
oh and nice mod work ,i seen the other videos on this knife.
+coolbut Nogame Legendary Arms is the distributor and importer. Atlanta cutlery has different knives made by Windlass.
The false edge is a bit difficult to get a reasonably sharp edge. I assume its the abrupt angle of the thickness of the clip point's false edge that makes it harder to do. (I've sharpened several over the years.) I can get a bevel on my Western W49's false edge, but not a sharp-sharp edge. I'm still working on it with a hard Arkansas stone. I'm only forming an edge 1/2" long. I think Mr. Bill Bagwell says to roll the tip over the stone to sharpen a Bowie blade's false edge. I'm doing this. Good knife review!
It does not need to be razor sharp by any means to be efective in backcutting mode, a scraping edge will get it done.
WMDTVIDS Thank you again, WMDTVIDS! I have my edge to a 'scraping' mode..and this will be good. I have the point really keen and pinpointed. All that weight of the big Bowie converging on it's blade's edge and that sharpened false edge, would rip open a hog's back! ha! Of course I would need to apply sufficient force to ensure this. Thank you for the help, friend!
Gus McRae Of course a sharper edge would be ideal, but in practical terms, the backcut has several other factors beyond just the edge sharpness that contribute to its usefulness. You won't lay open a gaping wound with an unsharpened clip, but the backside of that point is still going in, and it will be a bone crushing blow on a hand, ect.
WMDTVIDS I think I know just what you mean, WMDTVIDS. That sharpened tip is versatile and works several ways for you in a fight. All the weight converging on that sharpened point...plus the energy or force you put into your back flick, will cause damage to some degree. It will either be a cut, a gash or a say..a broken wrist for the attacker. That's what I thought and I'm glad you cleared that up for me. Thanks my friend. I worked the edge down to a keen sharpness...on my W49 Western. It took some time, but I got it done right. I think you'd be proud of your student. The edge I made is 1 1/2" long! I used a triangular metal file to form a small bevel 1 1/2" long. I polished off the file marks with a soft Arkansas.Then I used a metal sharpening (Butcher's) stick to sharpen it, followed by the very hard Arkansas stone to sweeten the edge. I even whetted it against my blue jeans. (I've always done the blue jeans whetting) It's sharp, WMD! I carry it around the house and practice my old moves I was taught. I like it! Now I need to see Mr. Bill about a throwing Bowie! ha!! Have a fine day, my friend!
Bill had a video out, it showed how he sharpened the tip and other ideas.
Do wider blades have keener edges than more narrow
Its totally dependent on the edge grind and consistent sharpening angles, as well as the overall geometry of the blades cross section. A wide blade with very abrupt secondary edge bevels- or a thick convex- will not feel sharp or cut well at all. A narrower blade could have the same faults. With an edge that is not overly thick, a secondary edge bevel angle can be used that makes the edge very sharp, able to cut easily, as well as being durable.
You can put a higher grind on a wider blade, which gives the blade a more gradual taper from spine to edge, which reduces drag while cutting and makes it easier to make the blade thin close to the edge, which is an advantage if you want a really sharp edge. That's I think the main reason why the blades on chef's knives are usually quite wide.
Eventually you come to the point of diminishing returns: you may have a nice shallow taper and a very sharp edge, but it becomes delicate at the edge as well as creating drag on cutting tasks that use the entire width of the blade.
Sharpness also has many aspects independent of width. Katana are known for their sharpness and cutting ability, yet they are not wide blades, and often do not have a conventional full height grind. Many ways to skin this cat!