1st blade grind

D

David C.

Joined
Mar 14, 2005
Messages
8
Hey experienced blade grinders,

I have drawn up the knife components that I want to fabricate, but I do not know how to start the blade. I want to make a folding fillet knife which has a very thin blade. The guys I talked to at the Florida Knife Makers Asso. said they did not make fillet blades because they could not grind them.

Now, I'm thinking I may have selected the wrong project for my first attempt at knife making. How do I make a fillet blade with a 2" belt grinder? Of course I'll be using the stock removal method, but there must be a systematic procedure.

Thanks, for your help. David C.
 
Bladeforums is like a big party at a house, with a lot of rooms. Lots of different types of mischief in each room. Right now you are in the master bedroom, we have the safe open and are looking at the newest and greatest! You need to go out to the garage. They are grinding right now, as we write. :D

Best Regards,

STeven Garsson
 
The best fillet knives Ive made I chose 1/16" thick steel and profiled it, heat-treated it and then ground the bevels. With thin steel it will warp during heat-treat if the bevels are ground first. A nice convex grind works well and is easy to grind.
 
You meet some of the best people in the garage. :D Hey pass me a beer. :D
Scott
 
Bruces advice is good.Be sure to keep the blade from getting hot when grinding after HT.Also,you didn't say what steel you were using (this should be the first thing you tell us).
Stacy Apelt
 
The steel I have is one eighth thick 440C. This should work well if it is not too thick to start with.
 
Bruce, by profile, do you mean cut out the shape, heat treat, and then grind the bevels? Can I start with 1/8 thick 440c, or will this be too hard to grind that much?
 
1/8" sounds a bit thick for a true filet knife. Making it a folding filet knife is just adding to your headaches. Why not try doing a regular one first to get some experience? Then once you get some basics down try for the folding version.
 
Erick, your advice is logical. I did build a kit lock blade folder. I learned a lot and think I can make my own design. I have some experts in the area and can ask them for help as well. I'll get some 1/16 440c and go for it.
 
ive made some fillet blades to sell before, and i quickly realized pre hardened sheet steel is the best way to go. i use l-6 bandsaw blades, and just profile, and bevel them. they hold a good edge and are really flexible. the steel is like 1/20" thick so its easy to grind. it might not be the best way, but my fillets sell like $5 moras!
 
Bruce Bump said:
The best fillet knives Ive made I chose 1/16" thick steel and profiled it, heat-treated it and then ground the bevels. With thin steel it will warp during heat-treat if the bevels are ground first. A nice convex grind works well and is easy to grind.
Click to expand...

Here's another vote for Bruce's method. I do this with A2 for freshwater filet knives. I haven't made any for saltwater yet, but if I do will probably use 440C because I think the thinnest you can get S30V is 3/32".
 
You must log in or register to reply here.
Back
Top