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Old 02-03-2015, 08:16 PM
William Schrade William Schrade is offline
Join Date: Jan 2015
Location: Oxford CT.
Posts: 15
Post Heat Treat Grinding

Hi Guys,

I had some O1 stock @.110 heat treated before I ground the bevels. I read somewhere thin stock will warp if ground too thin. I used fresh belts and was pleased with the results. I was wondering how many of you grind after heat treating and at what thickness do you reach diminishing return.


Bill Schrade
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Old 02-06-2015, 05:09 PM
argel55 argel55 is offline
Steel Addict
Join Date: Apr 2009
Location: Chandler, Oklahoma
Posts: 228
I grind post heat treat filets and small knives. thickness from .50 to .98 thickness. I do grind a lead edge bevel prior to heat tresting.
the 3/32 stock I grind prior to treating but leave the edge similar to a forged blade then come back and thin after it is ready to go.
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Old 03-25-2015, 07:23 AM
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Matthew Gregory Matthew Gregory is offline
Join Date: Dec 2005
Location: Southern Tier of NY
Posts: 47
Sorry for the late reply. I grind all of my thin stock (below @ .100") hardened. Reduces chances of blades doing squirrelly stuff during heat treat (usually plate quenched, as the kitchen knives I've been making are stainless), which also means I have full contact of the blade to the plates, as well.

Good, sharp ceramic belts don't care what they're grinding. Does it take a little longer? Sure. For me, the surety of dimension is well worth the extra care required.

Matt Gregory
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Old 03-25-2015, 07:29 AM
Jason Fry Jason Fry is offline
Join Date: Sep 2011
Location: Abilene, TX
Posts: 87
I'm with Mr. Gregory. Anything stainless 3/32 and under gets ground post HT. I haven't done much post HT grinding with carbon steels, however. 3m 967's eat hardened steel very well!
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