North American Fruit Explorers mailing list at ibiblio

["Gordon Nofs" <gc_nofs@hotmail.com>]

I have the flat side against the scion, if it is on the other side the cut 
will not be flat will not be flat.
I use a Tina grafting knife. It has a very good grade of steel the edge last 
a long time. I have tried to make them out of old cheap knives and have not 
been able to get a edge worthy of grafting. That is when I was starting out. 
They are not cheap, but I very seldom sharpen only at beginning of season. 
Just a touch up.

Gordon C. Nofs
Flint, MI.

****************************************

From: Ray Kaminski
Reply-To: North American Fruit Explorers <nafex@lists.ibiblio.org>
To: nafex@lists.ibiblio.org
Subject: [NAFEX] Grafting Knife
Date: Tue, 27 Jan 2004 20:40:02 -0600

Gordon Nofs:

 Believe that at one time you said you had a grafting knife you loved but 
somehow I lost the note on what it was.  Can you repeat please?

 Question?  When you buy a new knife, it has a small bevel on both sides 
the blade.  Some people sharpen and place a bevel on only one side of the 
blade.   Assuming you are right handed and hold the knife in the right hand 
with the scion in the left hand.  You are cutting away from your body to 
place a taper on the end of the scion.  Would the bevel be on the side 
closest to the wood or the top you can see? I heard two different versions 
and am curious what is used among grafters that use very sharp knives.   
Thanks

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