2x72 surface grinding attachments

[Ricky-O]

I'm a fairly new knife maker but have a surface grinder. I've never done a distal taper or tapered a tang, and am wondering if anyone has suggestions about how to go about it. I hadn't thought of Stacy's idea of using the vertical flat platen for this. So if I were making a 9" knife and the steel thickness is about .1", how thin would you taper to at the point? Also, I've been using fairly coarse belts when surface grinding, just getting the blade ready for grinding the bevels, but wonder if people also progress to finer belts on the surface grinder before grinding the bevels. I assume finer belts wouldn't make a difference if doing a full flat bevel, but perhaps they speed things up if doing some other bevel??

 

[PRSblade]

After doing 5 blades and scales on my Ameribrade surface grinder, I have to say this is the best investment I've made. It cuts so much time and hassle off each knife I feel like it's already paid for itself. Getting everything perfectly flat has made knife making a lot more enjoyable. It has other uses too, like getting your platen back to flat.

 

[mooniesdl3]

I'm a fairly new knife maker but have a surface grinder. I've never done a distal taper or tapered a tang, and am wondering if anyone has suggestions about how to go about it. I hadn't thought of Stacy's idea of using the vertical flat platen for this. So if I were making a 9" knife and the steel thickness is about .1", how thin would you taper to at the point? Also, I've been using fairly coarse belts when surface grinding, just getting the blade ready for grinding the bevels, but wonder if people also progress to finer belts on the surface grinder before grinding the bevels. I assume finer belts wouldn't make a difference if doing a full flat bevel, but perhaps they speed things up if doing some other bevel??

I've only used it to taper 3 tangs and I used a VSM 60 grit ceramic to remove most of the steel then switched to a structured gator A65. The finish looks great.

 

[Thescrawnylumberjack]

I've only used it to taper 3 tangs and I used a VSM 60 grit ceramic to remove most of the steel then switched to a structured gator A65. The finish looks great.

I left my tangs at 36 grit nice and coarse for glue up.

I'm a fairly new knife maker but have a surface grinder. I've never done a distal taper or tapered a tang, and am wondering if anyone has suggestions about how to go about it. I hadn't thought of Stacy's idea of using the vertical flat platen for this. So if I were making a 9" knife and the steel thickness is about .1", how thin would you taper to at the point? Also, I've been using fairly coarse belts when surface grinding, just getting the blade ready for grinding the bevels, but wonder if people also progress to finer belts on the surface grinder before grinding the bevels. I assume finer belts wouldn't make a difference if doing a full flat bevel, but perhaps they speed things up if doing some other bevel??

So I certainly played with this an kinda messed up a bit. First knife for a distal taper was .1 to .02 which I think is too thin to then do additional grinding on. I would say it depends on the use case for the knife. I like thin tips for food processing. I would leave about .04 on the tip this way you have some meat in there for additional grinding.

If I was doing stain flats I would take the finish up but other than that it’s not worth it. You’re setting a taper then grinding a bevel into it essentially grinding out your coarse scratches.