Hi ! Nice video! I learned quite interesting things But I've gotsome questions if you don't mind: Citric acid is a powder, and you're using a liquid: which is the proportion of acid and water that you used? Why are you hammering the chisel's edge? Are japanese chisels not hardened? Your black tea is quite cloudy, why? How do you prepare it? Thank you Regards from Argentina Carlos
Thankyou self-build.... many steps. I have 1 Japan chisel, I wrote down the angles ahhhh ha! clap clap clap clap clap clap clap clap clap clap clap clap clap clap clap clap Cheers Jerry Google translated it..... not me セルフビルドありがとうございます...多くのステップ。 日本のノミが1つあります。 私は角度ああhaを書き留めました! クラップクラップクラップクラップクラップクラップクラップクラップクラップクラップクラップクラップクラップクラップ 乾杯 ジェリー
On the blade angle of Japanese chisel. My description wasn't enough in the video. The angle of the chisel that can be used by hitting with a hammer is about 28° to 30° The angle of the chisel that can not be used by hitting with a hammer is about 25° to 28° However, these angles depend on the type of work, craftsman preference, and tree species.