The back angle of the bottom knife has an impact on the cutting quality and the durability of the anvil.
Problem 1:
Back angle is too large
Problem 2:
Back angle is too low
Solution to problem 1:
- low durability of the knives
- increased dust formation
Solution to problem 2:
- Unclean cut
- Dust formation
Advice:
Usually we recommend a back angle of 1°-3°.
Tipp:
A carbide metal inlay in the anvil reduces cost in comparison to solid carbide anvil.
- back angle reduces wear
- carbide ring reduces costs
