Freehand grind?

[Mattz1983]

Just wondering bow many if you all freehand grind vs using a jig.

 

[HSC ///]

Freehand
The great majority kitchen knives, flat to convex.
All are different lengths, heights, thickness, and tapers...some forged and some stock removal
Freehand simply gives me the most flexibility In grinding.

despite grinding an average of 15 knives per month I would consider myself an average grinder in terms of skill.

 

[TheEdge01]

Freehand
I tried using a jig before, but with enough practice, freehand is the way to go.

 

[000Robert]

Wicked Edge WE130. I only freehand blades too small for my WE130, which are very few.

 

[tim37a]

The WE130 is a sharpener, not a grinder.

 

[000Robert]

I reprofile with it, that's grinding. Belts are called belt grinders - people sharpen with them also.

 

[Mattz1983]

I reprofile with it, that's grinding. Belts are called belt grinders - people sharpen with them also.

Im mainly asking about grinding bevels, ill look in to that for sharpening and doing edge profiling though thanks man!

 

[000Robert]

Im mainly asking about grinding bevels, ill look in to that for sharpening and doing edge profiling though thanks man!

Oh, ok.

 

[WhitleyStu]

Freehand grind on 2x72. After you do a few thousand you get pretty good at it...

 

[DanF]

Freehand, you can feel the heat so you don’t ruin your temper

 

[A.McPherson]

Freehand as well, though I'm not anywhere close to what your call proficient. At least in my opinion!

 

[john april]

freehand. jig grinds are limited. i cannot grind any curved grindlines with one like on a chute knife. but if you are just starting out, use a jig.

 

[Richard Coyle]

I freehand. I haven’t done enough to get anywhere near good, but I do freehand.

 

[REK Knives]

I have both, and use both depending on the need and complexity. But most of the time freehand is quicker and more flexible.

 

[Zerk]

Not saying good at it, but I freehand daily knives and kitchen. Every now and then break out Ken Onion work sharp or Lansky rods. But those take time. Not really, but for some reason I don't.

Some of it is probably my technique, but some of it is I have finer stones on my systems, and they do better job. I do use the systems for my hunting knives. But freehand when butchering and skinning.

 

[N.W. Gean]

I use a rest similar to Dan Berg's tilt table. Solves the issue of grinding the belly/tip area. Game changer for the quality of my bevels.

https://bergknifemaking.com/products/tilt-table-knife-bevel-grinding-jig

 

[Mattz1983]

I use a rest similar to Dan Berg's tilt table. Solves the issue of grinding the belly/tip area. Game changer for the quality of my bevels.

https://bergknifemaking.com/products/tilt-table-knife-bevel-grinding-jig

Ive been grinding freehand also, however I really like that tilt table!!

 

[SS369]

What is the minimum Flat Grind angle you can set with the Berg table ?

 

[N.W. Gean]

What is the minimum Flat Grind angle you can set with the Berg table ?

Depends on how far you grind a relief into the back of the table. I ground about a 3 or 4 degree relief, so that's the degree of grind I can do.

 

[scherf68]

I am new, I use a jig I put together and use it to shape the bevel initially. I have been freehanding after initial grind and making adjustments, think it is working for me since covid has stopped all hands on training and totally self taught with internet research. Every new knife I try something different via free hand.