First Kitchen Knife WIP (2nd knife)

[comet_sharp]

Hey guys,
I made a small skinner with a teacher and am now working on my first knife by myself and it happens to be a kitchen knife. Had a big knife in mind but settled for a little 6 inch petty knife after thinking of a few of Stacy's suggestions. Pics are below, this is before heat treat and it is .025 behind the edge and .09 or so about the middle of the blade. Do you guys think this is safe to heat treat or is the oil going to turn it into lasagna? It's 52100 carbon. I am on a HF 1x30 and doing freehand grinding so I fixed all my mistakes by hand sanding with a piece of precision ground D2 as my hard backer. Here is before and after, I stopped at 180 because I'm gonna have to grind more and finish it after heat treat. Not sure how this 1x30 does post-heat treat as I have not put heat treated steel to it yet. Tips and criticisms appreciated. Thank you for reading/viewing.
-Trey/Comet

before

after

(I know my thumb is in the way but I did fix the little gouge where the corner of my platen bit the knife by the tang/choil area ^^)

 

[kuraki]

I think it looks great.

 

[noseoil]

Very nicely done, especially using the HF 1X30. How high up will you take the hardness for a slicer?

 

[comet_sharp]

Thanks you guys, I was thinking 62hrc. I would have like to grind thus thinner but I'm already worried about it warping during heat treat as is. I started with 0.125" stock, i think next time I'll try the .093 aeb-l from aldo. I might get it thinner after HT I'm just not sure if this grinder will do it. Took a lot of work to get it where it is now and the steel is pretty soft.

 

[Matt Rochester]

Looks really nice. One big issue in warping are the bevels being uneven. If they are uneven then both sides cool at different rates and that can make it pull to one side. If the grinds are even then you should be fine. .025" is as low as I would go on the edge pre heat treat. Take the final edge down to .010" or so and you should have a nice slicer. Well done so far!