Bookbinding - Edge Trimming 

I used a similar technique when I first started out before I got a plough. I used the blade from a hand plane because like you said it is only single beveled. As well, I could use it straight on my lying press without worrying about a handle getting in the way like if I had used a chisel or paring knife. I actually still use it to trim off the last little rounded and backed part that is in line with the boards when trimming the head and tails.

Thank you for the video! I love the use of double sided tape! Such a simple idea, yet it yields accuracy and time savings. Thanks again. -Jim

Thank you... I keep running out of money for things, needed a knife... suddenly "ding" the lightbulb went on: I have several wood shavers with high quality, hardened, high carbon blades in them (single bevel)! I could even make a special handle oriented for the purpose.

Thanks for making such helpful videos. Do you have one on sharpening your knife ? I’d love to learn what strop to buy and how to use it. Thanks for your help.

Great job.

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Πάρα πολύ ωραίο! ! ! Ευχαριστώ και πάλι.

Thanks for the video. Do you ever trim the fore-edge after backing by using trindles? If so I’d appreciate a video of how you do it. I’ve tried a number of times and not been happy with the results. All the best. Darryn

Thank you for this video, Glenn. Very useful. Watching experienced people is always worthwhile as they perhaps throw in bits of simple, and once you have heard it perhaps obvious, advice which beginners like me haven't hit upon at all. Here, for example, how to use double-sided tape to hold the book block in place. I have been struggling to find a way to do that for a while! What do you have fixed on the strop to sharpen the knife? I have some small, diamond-coated metal plates which I use. They work, but are tiring to hold and I think I would prefer somethign bigger. Phillip

Hi Glenn, great video. What would you do for the top and bottom edge if you weren't rounding the text block? I'm working on a block too thin for rounding but still has enough swell that it can't be clamped evenly.

So what can someone use who can not afford to buy a leather knife like that? Looking for paring knifes I just find kitchen knifes nothing like the one in the video