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The Newbies Arena Are you new to knife making? Here is all the help you will need. |
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#1
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Bevel Grinding Question
Hi, new knife maker here from Oklahoma
I've started working on several blades, straight up hand grinding and honestly, getting pretty good at it. Symmetry is still an issue, but I'm improving and learning something new every time I grind one out. Anyways, of all the resources I've found I can't get a answer to a very important question: When I'm grinding, do I leave a small "flat space" on the blade edge so it doesn't flake off in heat-treatment? In other words: Do I grind it to "sharpness" or leave a .06 inch flat edge to the knife? I cant seem to find any resource that explicitly states to do so. I've heard mixed opinions about this on youtube videos, but I don't understand why you would or would not leave a flat edge. Thanks in advance Last edited by PKnive; 03-31-2016 at 11:02 PM. |
#2
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Welcome.
Most guys refer to leaving a dime as to the thickness of the flat after rough grinding is done and before heat treat. It does depend a little on the size of the blade your grinding. A large to medium hunter, leave the dime. If your making folders like I do, I leave about half that. You grind too thin befor heat treAting and it can lead to cracking or warping on the edge of the blade. Erik |
#3
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High carbon to be heat treated is as cnccutter said. Stainless you can take down to .0010 and heat treat.
Check out theknifegroup of Oklahoma to find makers in your area or contact me via email from site. Mike Miller It helps to fill out your profile information so we can direct you to someone in your area for help. Last edited by argel55; 04-01-2016 at 07:37 AM. |
#4
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Quote:
Quote:
Thanks for the input It's a fairly large knife so I'll leave the thickness I have on the edge. So when I put the final edge on the knife, is this something I do with the grinder (after heat treat and temper)? Or will I do this as the last step, part of the sharpening process (with a hone or whetstone)? Cheers Last edited by PKnive; 04-01-2016 at 09:44 AM. |
#5
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Sharpening the knife is the very last step! Never work on a sharpened blade....
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#6
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Maybe this is a bad idea due to heat build-up? Which could Potentially ruin the temper. I dunno, I'm new to this. Thanks in advance. |
#7
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The most common way it is done:
1. Profile the blade 2. Grind the primary bevel leaving the edge flat (dime thickness) 3. Heat treat the blade 4. Clean up the blade, finish grinding the bevel down to about .020 thickness, still flat but thinner, do the metal finishing 5. Attach handle and shape it OR shape the handle and then attach it 6. Etch your logo 7. Sharpen the blade I prefer to profile, heat treat, and THEN grind the bevels. After that my process is as above. In either case, I start sharpening on the belt grinder until the edge is established and then finish by hand. Yes, you have to be careful about heat build up ... |
#8
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Quote:
Thank you |
Tags |
beginner, bevel, blade, blades, carbon, edge, flat, grinding, hand, heat, heat treat, hunter, knife, knives, makers, making, new knife maker, sharp, sharpening, sharpness, small, stainless, tips |
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