Fixing sloppy work on the flat

[ChefBleu86]

I got a little careless while rough grinding bevels today and came up on to the flat. Obviously I'll need to grind that out, but I don't have a surface grinder. My thought is to finish rough grinding the bevels, then use a height gauge to etch a line along the bottom and spine of the knife, just past the depth needed to grind out that slip, then do the same on the other side to keep things even. After that I'll use a magnet and a close eye to grind down to the line on each side. Anything I should do differently?

Bonus question: This is my first time working with AEB-L. After so googling and searching on this forum, I plan on taking the edge down to about .02" before sending out for heat treat. Is that a reasonable thickness?

Thanks!

 

[JV Knives]

I think your plan of attack sounds reasonable You have plenty left to work with there and should be fine. Just go slow and steady and use everything you can to mark your blade in a way that helps you stay on track!

0.020" will make a fine edge and is quite acceptable.

Cheater tip: Do your other side and see how she comes out....nothing wrong with growing that choil a little to erase your mistake if needed

Good luck!
John

 

[Crag the Brewer]

*You could put a recurve in the edge.
*Add a guard to cover it.
*shortern your over all blade height, and work it in
*Add a finger choil.


Me personally, I don't like how AEB-L grinds soft..... I would just do it all the bevel grinding Hard

 

[Steelhog]

Oh man that happens to all of us. I would vote adding a finger choil or making it a hidden tang to hide most of it.

 

[ChefBleu86]

Oh man I didn't even consider just changing the design a little, that's way easier! Lol, thanks all!

 

[Hengelo_77]

Make it a choil and pretend it was the design all the time

 

[J Lensmire]

I would try your idea, but after heat treat per Crag the Brewer's suggestion. AEB-L grinds quite easily hard and you'd have a bit more time grinding before hitting your line.
If that fails, then choil etc. Just dunk in water periodically or wet grind to not damage HT

 

[FredyCro]

Now you know why so many knifes have a sharpening or a finger choil here that's not a bug, it's a feature!

 

[FredyCro]

I am also inclined to try the "file it" approach next, as I cant access the left side of the platen nicely and the belt tracks a bit differently left to right.