SpudFiles

Wouldn't it be better to sharpen the inside of a barrel end to create a more tight fitting spud? Or would it end up being too tight and you'd have to make the chamfer super shallow....?

Moonbogg wrote:Wouldn't it be better to sharpen the inside of a barrel end to create a more tight fitting spud?

Indeed, it's known as a double chamfer muzzle knife. You can see it being put into practise on Burnt Latke here.
Like you say however, it needs to be done fairly shallow.

Ragnarok wrote:

Moonbogg wrote:Wouldn't it be better to sharpen the inside of a barrel end to create a more tight fitting spud?

Indeed, it's known as a double chamfer muzzle knife. You can see it being put into practise on Burnt Latke here.
Like you say however, it needs to be done fairly shallow.

Thanks for the response. Just as I thought pretty much anything conceivable has been thought of before. Thanks for the link.

hmmm, i havent seen that double chunder thing before, i do get that splitting thing so i will give that a try.

Sharpen the outside first normally, and then put a very shallow edge on the inside.

What I do is sharpen the outside edge until the "blade edge" is about a millimeter or so thick, and then sharpen from the inside to form a chamfer until the edges meet into a sharp blade.

Once had a barrel which was ONLY chamfered on the inside.
Result:
Couldnt cut spuds. They were too large in diameter and got stuck.

I use a pedestal grinder to put a 45 degree bevel on the outside of my smaller bore barrels (1.5 inch and smaller) and than use a dremel or file to put a 45 degree bevel on the inside. For larger barrels I just use the dremel. With a good pedestal grinder you can put a perfect 45 on the outside in a matter of seconds.