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Newbie question here... But is there any difference between a knife whose bevels have been filed in and a knife that has been ground with a belt grinder?
Most people work harder at filing than they need to. Files cut on the forward stroke. You need just enough downward pressure to make sure that the teeth grab the steel and not just skate across the surface. Pushing down as hard as you can while filing doesn't make the cutting go any faster--the teeth on a file will only cut so deep. I've seen a lot of guys put a lot of muscle into the filing, and they just didn't need to.
And if you are just starting out and using files to grind your knife bevels--do yourself a favor and use thinner stock. Steel that is 1/8 or 3/32 inch thick is fine for a small 3-4 inch blade. If you are thinking that the first knife you are going to make is a 1/4 inch thick, 12 inch bowie, you are going to be working at it for a while and will likely become discouraged before it gets finished.
My first few knives were made with files.
Most people work harder at filing than they need to. Files cut on the forward stroke. You need just enough downward pressure to make sure that the teeth grab the steel and not just skate across the surface. Pushing down as hard as you can while filing doesn't make the cutting go any faster--the teeth on a file will only cut so deep. I've seen a lot of guys put a lot of muscle into the filing, and they just didn't need to.
And if you are just starting out and using files to grind your knife bevels--do yourself a favor and use thinner stock. Steel that is 1/8 or 3/32 inch thick is fine for a small 3-4 inch blade. If you are thinking that the first knife you are going to make is a 1/4 inch thick, 12 inch bowie, you are going to be working at it for a while and will likely become discouraged before it gets finished.