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Ditto
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Grinding on the edge of the platen
- Thread starter PEU
- Start date
Ditto
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This would have taken me a lot longer without grinding on the edge of the platen.
JV Knives
Knifemaker / Craftsman / Service Provider
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Hi
Idaho Savage
When using a 2 in wide belt, you may notice that when you are really trying to get your plunge line right, that you thin out the section 2” away from the plunge…this is due to minor inaccuracies (hopefully minor 
) on the edge of the belt that you aren’t paying attention to and due to the splice “bumping up” the thickness as it passes. So…if you get a “bump” that is 2” away from your plunge line, you get a 2” bump. Make sense ?One way to avoid that for some people is to run the plunge line edge off the edge of the platen. This can give a bit more forgiveness on the plunge area and reduce bump impact.
Anyway..that’s my understanding
Idaho Savage
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Yup, that helps and I've seen it. Thanks.Hi
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It’s tough to get it flat. I use this technique on large knives and specifically plunge less grinds like a chefs knife a good bit. I typically make 4-5 passes like this and then flatten the bevel back out in the normal fashion(using the whole 2” surface). I continue like this until the bevel is 75 percent or so and then just grind it normal. I find if I don’t do it like this I can get things pretty wonky and it takes forever to get thinks back flat. Hope this helps. As far as the 1/2” bump it’s more that your never grinding in one spot. The 2” mark is usually from holding the blade still against the plunge while trying to be delicate. The increased time in one spot combined with trying not to dig in too deep on the plunge is what causes the 2” mark.
Ameribrade just announced a contoured platen in testing phases. The curve is along the Length? of the platen (90 degrees to the radius platen curve, but much smaller diameter) and then can do a radius contoured platen as well! Should be sweet for recurves, kukhri's, etc!
Not from personal experience - I knew a guy who claimed unusual amount of knives made with few belts. Especially with hard wearing steels like 10V and like. His approach to grinding was something with two grinders side by side. One horizontal, with what we call today small wheel attachment, and second, traditional, vertically positioned. He would grind with jig and considerable pressure many rows on small wheel and then clean up on second grinder flat platen. As I understand, belt life comes from making contact with steel gradually, from radius. And with enough skill you can grind reasonably close to scribe lines without touching flat platen. Never tried that myself as I have only one grinder and not yet have small wheel set. But this discussion made me remember that. Sounds reasonable?
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balt. knife and sword grind all there blade on wheels vertically. it is a great way to get the most out of belt life but it does take skill to keep it clean i have started doign it a on my kitchen knives. the amiribrade platen might push me into one of thier grinders. i was hoping to keep all KMG tooling