How To Bevel grinding grit?

R

Rminton

Joined
Feb 4, 2017
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Hi, I've been making knives for awhile, and have been successful. I am still learning and moving from a mostly hand tool setup to a more power tool setup. I used to grind bevels with a jig I built and a bastard file. I've upped my game slighting and have been using a belt grinder for some time. I am curious though, what grit belts is everyone using when grinding their bevels in? I traditionally grind my bevels on annealed metal to get it thinned out, then heat treat, and finish the grind to a sharp edge.

What grits is everyone using for these applications?
 
I heat treat at full thickness as 0.1" is the thickest stock I typically use. Grinding after heat treat I use 36, 60, 120, 220, then either cork belts or scotchbrite belts.
 
For bevels Ive been working towards starting with 60 grit.
If I have a good bit of profile grinding to do I’ll put a 36 on.
 
I used to go 60, then 120 to finish the bevel. With more practice recently I start with 60, and use that grit to do something like 95+ % of the bevel (taking the edge down to about 0.008). Then 120 to do some slight refinement, but mostly starting the surface finish. Then gator 100 micron and 65 micron, and scotchbright.

recently I have been seeing the light on lengthwise satin finishes for kitchen knives. My most recent (a 9” chefs) I took to 120 on the grinder, then went to hand sanding (120, 240, 400). Took me 3 days of off and on work.... (still not flawless ... but my sister likely will not see the difference :-)
 
up to 120 grit pre heat treat. i start with a 36 grit. if its a small blade i will start with a 60.
 
I start at 60 and grind up to 240 pre heat treat. Then usually take it to 800 or 1000 post heat treat before either hand sanding or leaving belt satin. I do mostly hollow grinds and it saves a ton of time hand sanding to take it to 800 on the grinder.
 
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