Extreme newbie question: has anybody MILLED a blade versus ground?

Jim March

Jim March

Knifemaker / Craftsman / Service Provider
Joined
Oct 7, 1998
Messages
3,021
c title...for certain types of stock-removal pieces, I'd think *cutting* the metal with a milling machine process would make for a "steadier" process than grinding, and reduce heat buildup? If you're into a seriously "geometric" look, you could get some pretty radical effects, no?

Jim March
 
Jim - It takes too long, is no fun and you still have to finish it on the grinder. Being that precise brings you bad karma and a blade that looks like it was made on a machine. I tried milling my plunge cuts a few years ago, it worked but takes way too long.


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Ron Ruppé
www.ruppe.com/Knives/index.htm
 
I dunno...do a milled "fishscale" effect on both sides, that'd look *killer*!

JM
 
ron is right....or is that rush? milling machine is too slow...by the time i got it set up i could have a knife ground....on a conventional mill.....now cnc and repetitive cuts over and over is something entirely different...i know guys who are making autos on cncs.....finishing on a variable speed burrking...but these are 1000+ dollar knives. of course if you are going to make only one knife and you want to do it on a mill....more power to you.....
 
P.S. if you are using exotic stainless material you really don t have to worry about the heat......
 
Jim When you say fishtail effect, do you mean jeweling? i.e. overlapping circles ground into the metal like the finish on some high end rifle actions? If you are, it is done after maching with abrasive powder and rods.

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Ron Ruppé
www.ruppe.com/Knives/index.htm


[This message has been edited by Ruppe (edited 22 February 1999).]
 
Jim,I'm a machinist and I'll tell you milling a blade is no fun and it takes forever to set it up for just one or two blades. I did mill the bevels on a sword( only sword I've made) it worked out fair and I think worked better than had I ground them. As far as knife blades, stick with grinding-lot less headache.

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