On 2015-05-22 2:53 PM, yorkshireman@y... wrote:
> the blunt edge could be sharpened a bit, but you don’t want ‘sharp’ - you want
thin enough to slide into the joint, so as regards grinding, which I mentioned,
I’ve found that the almost semicircular end isn’t always the best shape, so I’ve
ground a couple to be more like a striking knife shape at the end.
> Being a table knife, they have a stiffish spine, which allows a bit of gentle
emerge if needed (though I snapped the end off one not long ago - whilst abusing
it on a home repair task)
Richard

Thanks!

I have a few of those knives to experiment with (the LOML's rejects ;- 
), and a couple of rather better-educated guesses about how to proceed 
now. IME, the thinner ones are much less common than those with a 
stiffer spine, so I'll hold them in reserve for now.

Don