First set of steak knives

[Howard1]

Those were done entirely on a 12" contact wheel. I use a 1000 grit cork belt before buffing. I do the same on a Platten, I've never used anything except steel or glass on my Platten.
The flats were finished fine enough on the surface grinder to clean up with buffing

I have been debating buying a 12" wheel. Guess that's solved. I can't tell if your steak knives are flat ground or hollow. Do you finish flat ground blades with the wheel as well. I have seen that done.

 

[Howard1]

Those were done entirely on a 12" contact wheel. I use a 1000 grit cork belt before buffing. I do the same on a Platten, I've never used anything except steel or glass on my Platten.
The flats were finished fine enough on the surface grinder to clean up with buffing

Sorry I left this off, can I live without a surface grinder? My wife will kill me if I try to sneak in another $300+ machine. I have a 2x72.

 

[Lapedog]

I'll probably play around with them some more yet. I'm sure I can come up with some sort of serration I actually like. These are good for steak knives, but I don't really think they'd give enough of an advantage for anything else.

The way CRK does their serrations appears to be a great way to do them.

 

[Geoff Flato]

I do pretty well everything except chef's knives, paring knives, and the occasional chopper on my 12" wheel, I love the thing. Mine is a Bader wheel, I prefer them to kmg wheels in my experience.
My flat grinds are finished on a Platten, as were the flats on all of my blades before the surface grinder. I still do flats on the Platten at times depending on the knife.
A surface grinder is a nice to have but not a need to have, unless you're making folders. In which case it's not 100% essentially, but isn't too far off
I've tried flats on a wheel, and it's never really worked for me.

 

[Howard1]

I do pretty well everything except chef's knives, paring knives, and the occasional chopper on my 12" wheel, I love the thing. Mine is a Bader wheel, I prefer them to kmg wheels in my experience.
My flat grinds are finished on a Platten, as were the flats on all of my blades before the surface grinder. I still do flats on the Platten at times depending on the knife.
A surface grinder is a nice to have but not a need to have, unless you're making folders. In which case it's not 100% essentially, but isn't too far off
I've tried flats on a wheel, and it's never really worked for me.

Thanks for the reply. In a short space of time you have been a giant help.
Best Regards.

 

[Howard1]

Hi Geoff,
How do you cool the blade while buffing? I am super careful to dunk my blades almost every pass on the grinder when grinding after heat treat. It seem that the buffer can get the blade just as hot. I was leaning into my buffing and it heats up in seconds. I am running a 3500 rpm buffer but with only 6" wheels so it is about as fast as your 12" setup. How do I manage the heat?

 

[Geoff Flato]

The buffing tends to actually work better with some heat in the part, you just don't want to risk the temper. I move all over the blade so the whole thing gets warm evenly. You won't be able to hold it long before it becomes an issue.
I'll add buffing should also be a minute or two for the most part, if it takes ages the part needed more polishing first. Short of spending a lot of time right at the edge you shouldn't have an issue

 

[Justin Schmidt]

I know this is a few days old but wow man. That's some incredible work. If you do decide to do videos please let us know. I'm sure you have some amazing knowledge

 

[Geoff Flato]

Thanks! Its something I've often thought about but never done. One of these days I might though.

Plenty of more skilled and experienced makers than me out there though.