Final Edge - Problem

T

tejas7

Joined
Sep 14, 1999
Messages
92
At times, I run into a problem putting the final edge on my blades. I have a problem getting a burr on the edge right up against the choil/ricasso.

I will sometimes end up with a slight "dip" right in front of this area due to the slight curvature of the belt. It is very frustrating and almost, "but not quite enough" to make me go to a wetrock.

I usually put an edge on my blades that are to be satin finished before I hand sand so that it a uniform finish all the way to the edge. (Have to be careful against cuts....but it the results are nice.)

Perhaps I am leaving my edges a little to thick before heat treat? Has anyone else encountered this problem? Any suggestions?
 
Tejas, I think I know where you are, but I'm not sure. If this doesn't make sense we'll know.

I assume you are using the slack portion of your grinding belt. If that's so, you need to hold the edge of your blade near a wheel where the belt is flatter. I do this just behind my 8" wheel, and if I have serious problems with the area you're speaking of, I even move onto the top of the wheel to make sure everything is flat.

I've also found I can bias the bevel grind by lowering (lower on the belt) one end of the blade. Lowering it seems to make the belt grind that portion of the blade more aggressively than the higher portion. If you are not now keeping the edge of the blade fairly level on the belt, that may even be your problem.

If it is just that last 1/8" in front of the choil that is your problem, try the top of the wheel. I have also allowed the blade to float over the curvature in the side of the belt so that I reach that spot, grinding only that until the bevel is formed.

I have a similar problem with my tactical knives, where I leave a heavier edge near the point. In that case I have to carefully bevel just the point area, then start bevelling the rest of the edge.

Good luck. I hope I guessed right here.

------------------
Jerry Hossom
www.hossom.com
 
Edge down. I use anywhere from a 120 to 400 grit, depending on the knife and type of an edge. Finer edge, finer grit. I thne polish the edge with white rouge on my buffer.

The previous post was probably confusing, since I meant in front of my 8" wheel, before the belt gets to the wheel, not behind. Sorry

------------------
Jerry Hossom
www.hossom.com

[This message has been edited by GaKnife (edited 02-27-2000).]

[This message has been edited by GaKnife (edited 02-27-2000).]
 
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