First Scani Grind

[Mungo Park]

Well the jig looks simple enough that I could hardly pas it by without trying it out next time. The other jigs are more complicated or require the table to tilt more forward than mine will, mine stops at 90 degrees. Walter, well it is a small world on the net.
Cheers Ron.

 

[Daniel Koster]

Yea, that's where I was having the issue (about the place where what looks like a dimple is)! I can guarantee this would have been easier on thinner stock...this one 3/16" because the customer wanted plenty of beef. And actually, this is the 2nd...the first became a flat ground blade

I've actually found thicker blades easier....:foot:...but that's when using the angled toolrest.

I hear ya about the "surprise" flat ground blade...been there, done that.


Not sure what grit belt you're using....but I've found that 120 grit slowed way down makes it more manageable.


Dan

 

[TekSec]

I rough out on a 50 or 60 then go 80, 220, 400 cork, 600 cork (depending on the blade, finish, grind, etc.). Slowing down unfortunately isn't an option on the Grizz...when I get the Bader hooked up I'm sure it will be much cleaner.

I got her hand sanded yesterday to 220 and they cleaned up on the belts just fine. However, I know next time to leave a little more meat since they did come up higher and the tip was a little wider than I wanted. The customer just wanted a Scandi "like" grind to leave the spine thick for batoning so it should be all good. Hey, it's a learning experience!