Grinding an edge

H

Hulkie

Joined
Oct 22, 2012
Messages
30
G'day. , I'm new here to the forum. I have been attempting to grind an edge on a knife. I'm flatgrind the edge but I'm having difficulty getting a sharp point. I grind starting next to the riccoso up. When I get to the tip I just can't get it to a sharp point. I had a better tip edge when I started the grind from the tip down to the riccaso. Should I be trying to grind in the latter direction .?thanks hulk
 
Welcome to bladeforums and Shop talk.

You have to rotate your arm a bit as you curve into the tip. Once you get it down it sort of becomes a natural movement. The idea is the keep the edge in contact the same amount as the edge turns upward.
Cheers mate.


BTW, fill out you profile so folks know where you are.
 
If you grind the knife all the way to pulling the tip off the belt, you are rounding off the the tip.

Pull the tip off while the tip is still on the belt.



Also create your design so you grind a clip on after the bevels are finished so you grind down to perfect steel
 
Thank you. I will fill out my profile soon. I think what I'm doing wrong may also be, when I'm profiling the blade and set my bevels, I don't work on the tip curvature too much. I flat grind to the desired width but I seem to want to leave more steel on the tip. I'm scared of heat treating a thinned out tip, so I leave it a bit thicker. Then after tempering I go to the grinder and attempt to set my final bevel at about 12*. I'm having difficulty grinding the final edge ( sharpening edge). When I do grind the tip, I use a bit more pressure. I end up screwing up the tip and my edge doesn't lay flat. I take a bit too much off the steel closer to the riccoso.
I will start from scratch again.
Question: on the current blade, should I put the edge on the grinder to level out the blade and then regrind the edge bevel or should I try to even it out by continuing to shape the edge and putting more pressure on the uneven part. Thanks
 
Grind an even bevel all the way through the curvature of the blade. Leave the edge about the thickness of a dime. You may have some warp sometimes but the edge shouldn't ripple at that thickness.

I have a vise and leave it open just about a half inch. I do an interrupted quench and observe for warps and correct them by putting them in the vise (without tightening) and tweaking them back slightly. After the main quench and while the blade is still warm is when I fix any warps. I do mostly chisel grinds so warping to some degree is fairly common.

Good luck.
 
mgysgthath said:
Are you sharpening on the slack belt or against the platen/wheel?
Click to expand...
I am sharpening on a platen. Im having better luck but im moving the blade almost in a circular pattern. Isn't a sabre grind done in a 1/2 circular movement. I'm flat grinding but the 1/2 circle pass seems to work better. Im starting at the tip of the blade almost vertical to the platen. Then i roll the blade to the riccoso, however, there always seems to be a divot near the tip thats needs to be worked out.
I find it amusing how I question every movement while grinding an edge on a tempered knife. It is like life or death working on something that took me days to do . Thanks

Wouldn't a slack belt mess up your bevels?
 
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