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I found this interesting article some time ago and saved it in my browser's bookmarks; I would like to ask some questions about Morel's knives since I know that there are some people on this forum who were trained in his shop or personally knew him and so I hope they'll be willing to share some knowledge on this. René Morel workshop artefacts - the Cozio carteggio First question is: it seems that Morel was always in search of the best tool steel blanks for his knives. What kind of steel did he use? The article says that the blade stock was made in the Mirecourt style and it had a roughly triangular cross section. All luthier's knives that I can find have a rectangular cross section, so why was this feature abandoned? Maybe it would rise production costs too much? The bridge-cutting knife has another interesting feature that I have never seen before. The blade tip seems to have been ground on the thick side and rounded. I wonder what is the reason to do that. When I learned bridge cutting from Alessandro Voltini at the Cremona school, he advised us to round the side of the blade a bit in order to ease the cutting action of the knife inside the bridge's kidneys and legs. But, we always kept a straight back and a slightly curved edge. So, I thought that the purpose of the grinding was that of reducing the thickness of the blade after it was sharpened, to reach into the thinner spaces of the violin bridge even with a thick knife stock blade. Since I have always trouble in sharpening very fine knife points with a stone, because the points bend a little under pressure, I wonder if the grinding was devised as a solution to this problem. Thank you all for reading and for your comments! --Giovanni