FAT Tips

JTknives

JTknives

Joined
Jun 11, 2006
Messages
8,651
Who has the problem of getting fat tips on there knives. i use to have the problem with flat grinding but today it just clicked and now the problem is gone. what i mean is the the point is a bit thicker then the rest of the cutting edge. it seams to be a common problem with custom and factory knives that i have seen. just though i would start a discussion about it and see what people have done to corect it.
 
I hear ya brother. I seem to always end up with a fat tip, then try to take it down slowly but while im working on it, I either overheat it or get the grind profile screwed up, this happens with both flat and hollow grinds. What is your secret?
 
I noticed on the blade I ground the other day that the tip was rather thin. I'm not sure what caused it, but honestly I would rather it be a little thicker :confused:
 
J S Machine said:
I noticed on the blade I ground the other day that the tip was rather thin. I'm not sure what caused it, but honestly I would rather it be a little thicker :confused:
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yes i would also say thicker is better then thinner. what i hate is that i use the tip of a knife so much and if it's to thick then it does not get real sharp. and i love a nice super razer sharp tip.
 
When first grinding with the rough grits I don't see it as a problem in the beginning. It's kind of like a hair cut, once it's gone, there's no going back so I leave the tip fatter at first and then carefully work the tip with a medium grit later 120 - 150 cooling in water after every swipe on the platen. Positioning your fingers on the blade in the right spot helps. If the spine thickness is ok then I press closer to the edge, if the spine needs to be thinned I press closer to the spine.
 
JTknives said:
Who has the problem of getting fat tips on there knives. i use to have the problem with flat grinding but today it just clicked and now the problem is gone. what i mean is the the point is a bit thicker then the rest of the cutting edge. it seams to be a common problem with custom and factory knives that i have seen. just though i would start a discussion about it and see what people have done to corect it.
Click to expand...

What exactly have you done to correct it? What clicked?
 
If your tips are too thick then you need to drop your handle while maintaining the tip on your platten or wheel. I actually hollow grind the tips also to get the thin tip that I LIKE.
 
patriqq said:
What exactly have you done to correct it? What clicked?
Click to expand...

well i ground it as normal, nice and flat. and then i just worked the tip and blended it into the rest of the blade. then a few full length passes made it perfectly fat once more. i think what helped was that i was watching the location of the sparks and noticed that thy went going all the way to the tip. the way i grind is i don't drop the handle but i pull it to me as i get closer to the tip. i just was not pulling it far enough. it gets hard to keep everything flat and one grind line when just the tip is touching the blade but after practicing i just clicked and happened. maybe i can do a short video of what I'm doing.
 
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