Siderelief angle

"It starts with knowledge..." is more than a motto to us- it's how we do business. Our first goal is to share some of what we have learned about our trade with you.

Relief angletool

When we design tools for a client project, knowing their wood species can enable us to engineer tools that are optimized for finish quality and insert knife longevity.

Relief anglefor brick

Hook angle is the angle the cutting edge is at when it cuts into the wood, measured at the large diameter. It can be optimized for the species of wood being cut, or designed for an intermediate angle for a balanced, general-use tool.

Shear Angle is skewing the cutting face relative to the axis of rotation. Cutting on a shear angle reduces cutting pressure, especially in cross grain applications. It can be used to direct chip flow in the best direction, allowing for good evacuation of chips. A shear angle reduces noise and vibration, because the cutting edge is in contact with the wood material longer. A good shear angle can also be used to reduce splintering on surfaces.

Softwoods - With the Grain: 25-35° - Across Grain: 15-25° Hardwoods - With the Grain: 10-20° (could be as low as 5°) - Across Grain: 15-25° (could be as low as 10°)

Relief anglemasonry

At Rangate, we know engineering is the difference between a world-class cutter and something ordinary. If you cut wood with a performance tool, your senses will perceive the difference- the cut will sound different, look smoother to your eye, and (most importantly), feel smoother to the touch. But what exactly accounts for this difference? Here's a primer on a few of the many engineering factors we consider when designing a cutter.

Relief Angle is measured perpendicular to the hook angle, tangent to the circumference of the tool. The optimal relief angle will provide the ideal amount of clearance as the cutting edge contacts the wood. Not enough clearance can cause burning or burnishing of the surface. Too much clearance can accelerate tool wear, as heat is concentrated on a small area of the knife.