Flat grinding thickness before edge is put on.

gine

gine

Joined
Sep 2, 2007
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I am making a small kitchen knife out of 1084. The blade height is 1.5 inches and length is 4.5 inches. The knife has a full flat grind and I left about .018 inches of meat for my edge. My question is what is a good thickness to leave before edge is added?
 
Personally, I'd leave it at that. I don't normally grind my knives before heat treat (other than profiling) but when I do, I go down to about 030 before HT and take it down the rest afterwards. It cuts down on warpage.
 
Mudbug007 said:
Personally, I'd leave it at that. I don't normally grind my knives before heat treat (other than profiling) but when I do, I go down to about 030 before HT and take it down the rest afterwards. It cuts down on warpage.
Click to expand...

This knife has been heat treated.
 
I would take it down to about .005,it should not get alot abuse in the kitchen and you want it to slice like crazy.

Stan
 
I normally do like Stan said, go to .005" on a kitchen knife and about .010" to .015" on a hunter. I will usually ask the recipient as to their usage on the hunter. If they are bone splitters I will leave it thicker, if they are slicers I will go thinner, but the majority of my knives are in the .010" to .012" before sharpening.
 
Big Chris said:
I normally do like Stan said, go to .005" on a kitchen knife and about .010" to .015" on a hunter. I will usually ask the recipient as to their usage on the hunter. If they are bone splitters I will leave it thicker, if they are slicers I will go thinner, but the majority of my knives are in the .010" to .012" before sharpening.
Click to expand...

Great minds,Think alike.I agree.

Stan
 
Yep, the longer I've been at this trade the thinner I seem to be going before final sharpening. I used to sharpen at about .020" but these days everything goes down to at least .015", often even less.:thumbup:
 
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