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Please Note:
I will be discontinuing this tool after the current batch sells.

Fishtail Bullnose Chisels

cutting action of bullnose chisel showing the belly from the bullnose
more Pictures of them in use.
These little chisels are the new rave in the shop. The profile of the edge is rounded, so the corners don't dig in. Also, the bottom bevel (in contact with the wood) has a small amount of "belly", so each cut is a very small scallop. These chisels are used for the final knife finishing on flat and convex surfaces, thus avoiding all sanding.
Slicing cuts are when the angle of the cutting edge is skewed to the direction of cutting. They are very efficient for wood carving. The skew bullnose chisels are naturals for slicing cuts because the cutting edge is already at the right angle when the tool is pushed straight through a cut.
Please note: These chisels are not big wood removers. They are meant for hand use only and are not designed to be struck with a mallet.
The three bullnose chisels - right skew, left skew, and straight, top view
Above:   right side up, showing the microbevels.
Below:   upside down, showing the larger bevel, which is the bevel in contact with the wood while carving.
These knives sharpen quite easily because the small microbevel is the only area that gets honed.
The three bullnose chisels - right skew, left skew, and straight, bottom view
Blades are about 2" long, 5/8" wide.       Cherry handles are about 6" long.
Fishtail Bullnose Chisel, Left Skew (FBC-LS)       $51.00
      Discontinued

Fishtail Bullnose Chisel, Right Skew (FBC-RS)       $51.00
      Discontinued

Fishtail Bullnose Chisel, Straight (FBC-S)       $51.00
      Discontinued


 
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My carving knives are intended for serious wood carvers. They are razor sharp and can be very dangerous if used improperly. Please be careful and don't allow young people to use them unsupervised.

Your satisfaction is fully guaranteed. If you have a problem of any kind with one of my knives, please let me know. I will make it right with you.

 
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with thanks to Tina Rose
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