Bowl gouge angle

Hello Gerald,

I believe that the normal bevel for bowl gouges should be 40 to 45 degrees; however, that grind will not allow you to cut all of the way to the bottom of the bowl. You will need a second gouge with a 60 to

Fred Holder

"Gerald Ross" wrote: (clip) I tried 30 but they seem to dull just as quick and went

^^^^^^^^^^^^^^^^^^^ If I understand your measurements, a 30 degree angle is thinner than a 35. Generally, a thinner edge is *sharper,* but more delicate--so initially it will cut better, but dull more quickly.

I have some "fingernail" skews that are 60+ years old. Long and shallow - shaving / cutting edges. But modern ones are far blunter for heaver cutting.

Mart> "Gerald Ross" wrote: (clip)

Depends on the angle of the bowl walls and relationship to the bottom.. Quote from Steve Russell: "If you're turning a standard half-round bowl, a 45-degree front bevel angle may work well. However, that same 45-degree bevel won't work with a deep tulip style bowl, which may need a 60, or even a 65-degree front bevel to maintain bevel contact throughout the cut."

I'm not that extreme, but I do use gouges of different bevels on different types of bowls.. Not that I can maintain a bevel from rim to bottom-center.. lol

mac

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Sorry about the trick question folks. I should clarify that I use a side-cutting grind. Also that 30 should have been a 40. I just wanted to know what angle you experts are using. Even Leonard Lee ducks the question for side-cutting bowl gouges. He gives the traditional angle for straight across bowl gouges.

Thanks, Mac. At least you answered the question--"various".

Guess I should break down and buy a book on turning, but even then that is only one opinion per book.

"Gerald Ross" wrote: Why are there flotation devices under

^^^^^^^^^^^^^^^^^^^^^^^ Because parachutes don't float worth a damn.

On Mon, 3 May 2010 7:50:25 -0500, Gerald Ross wrote (in message ):

In the final analysis, you will experiment and observe, and decide on a setup that suits your style and temperament. You may even decide on a combination of tools, like maybe a hook for quick removal of lots of wood, and then various gouges and scrapers for the finish work. Yes, some turners might use just one gouge for every stage of a bowl from roughing to finish? but not all of them do. You're you. It ain't rocket surgery. tom koehler

That's why I use cheap bowl gouges, Gerald.. So I can have 3 at a time on the rack with different grinds.. "Normal", "Side Grind / Swept wing" , "Almost sharpened the handle", etc...

mac

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