And It Was Going ng So Well..., .

DanF

DanF

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Knifemaker / Craftsman / Service Provider
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Apr 17, 2017
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Best grind to date on a kitchen knife, and then it happened. "Oh I'll just tap it very gently, it won't hurt it!"

ARGGHH, the horror, the horror!!

Another reason to do multiples as some one asked in a different thread recently.
 
Robert Erickson Robert Erickson , Post ht, pre temper. I KNEW better but reached for the hammer anyway!
My quench oil container was too short for entire knife, handle was sticking out, bowed at first pin hole. Bet I won't do that silliness again.
 
Trying duct tape first, will do the super glue iffen hit don't hold. ;)
 
I don't need to tell you this, bnecause you know now ..... but for all new makers reading this thread:

ALL work done post HT is done post temper. I mean all work. Don't "clean it up on the grinder", or straighten a "tiny little warp". It will end up bad 99% of the time.
 
DanF said:
View attachment 852576
Best grind to date on a kitchen knife, and then it happened. "Oh I'll just tap it very gently, it won't hurt it!"

ARGGHH, the horror, the horror!!

Another reason to do multiples as some one asked in a different thread recently.
Click to expand...

If that were me there'd be some interesting language yelled and would probably end up in a few more pieces directly following.. :mad:
 
This is why I heat treat as soon as possible in the process. Get it profiles, rough ground if appropriate, drill holes, de-burr, remove stress risers, and heat treat. If something goes terribly wrong in heat treat, I haven’t got too many hours into a blade. Typically less than two to three.

Before having a real grinder and abrasives, I would have to be near finished prior to heat treat. Losing a blade at that point could have been after a week of work mostly by hand.
 
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