Frank asked about chisel bevel angles:
Is there some literature that recommends, to the student or
professional, the "proper" angle of
sharpening?

Don't know about any literature, but I did pick up some tidbits from a
discussion in another group on this subject a while back.  From what I
remember..., the seemingly learned opinion on the subject was that a
low primary bevel angle of about 20 degrees was appropriate to allow
the bevel to be more easily driven into the mortise.  A higher
secondary bevel of around 30-35 degrees was suggested to retain the
edge.  A convex grind (opposite of hollow grind) was recommended to
help move the chips and keep the chisel from sticking in the cut.

I've found that it does help to speed chopping to have the low primary
bevel and that the rounded transition to the secondary bevel seems to
make the chip clearing work better.

Best Regards,
Ted
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