Hack Help Needed

[Crag the Brewer]

I'm making a quickie knife for my sister.
She's hosting Thanksgiving this year. I don't have much time......

I'm making a knife, I won't name or butcher a Style.
But my intention is kind of a chisel edge. Something like I've heard Sushi chefs use. She cooks pretty extensively, and her and my bil are foodies. I think they will like it.

It's already Hardened. It's from a Starett power hacksaw blades.
If you ever made a knife from them, you know how Awesome that steel is.

I freehand grind without fixtures. I've tried some in the past, but they just don't work out how I like.

I normally convext my blades, blending the lines, gives the knives a nice working look, and durability.

This knife however has a nice clean bevel line (for me) remember I freehand.....

My question, help, opinions that I'd like help with is.....
My edge is around .015" or a little less.

Normally I'm close to putting an edge on it.
I'm flat on the presentation side.
What do I do Now???

Keep going with my one primary bevel, or sharpen it with a secondary, on This same side?

Thanks for all input and ideas.

 

[REK Knives]

I always put an edge on before I'm done grinding (or before hand Sanding) so I can make sure it's perfectly even from heel to tip.

So I say, put an edge on and see how it looks then you can thin it down a little more to around .005" or so at 25° or so (you will need it thin especially with a saber grind)

 

[Crag the Brewer]

I always put an edge on before I'm done grinding (or before hand Sanding) so I can make sure it's perfectly even from heel to tip.

So I say, put an edge on and see how it looks then you can thin it down a little more to around .005" or so at 15 dps (you will need it thin especially with a saber grind)

Thanks for commenting, but I'm trying for it to be a chisel grind, not saber.

I've never done one before?
I'm not even sure if that low angle edge will be strong enough for the average user.....

 

[REK Knives]

Thanks for commenting, but I'm trying for it to be a chisel grind, not saber.

I've never done one before?
I'm not even sure if that low angle edge will be strong enough for the average user.....

Sorry I should have clarified that I meant a saber chisel (the saber refers to how high the grind goes up the blade, so you have a saber vs a full flat chisel grind).

As long as they know how to use and take care of knives it will be fine and thicken up semi rapidly with use/sharpening. One thing you really want to avoid with kitchen knives is being too thick behind the edge. Most who know what their doing grind almost to zero... And with that steel I'm assuming it's a pretty tough steel I wouldn't have any qualms personally about going that thin. You can always just grind a little more off of the edge to thicken it back up if not comfortable.

 

[Bühlmann]

I think I know what you are doing. The first knife I made I tried a chisel grind thinking it would be easier. That was wrong. I couldn't get it to work, so I put secondary bevels on it, which was an even bigger mistake aesthetically. I forget the DPS I chose, but the secondary bevel on the beveled side goes up way higher than on the flat side and looks janky as all get out because the angles are close. Hope that makes sense:



I think if you choose to do a chisel grind, you have to commit to taking that primary bevel all the way to zero at the edge. I believe that's the intent and purpose of a chisel grind, which is why it's such a specialized grind for very specific purposes, like cutting sushi rolls. I do know they are intended for either right or left hand work exclusively, because of the grind.

I hope that helps and doesn't confuse the issue more. I have just enough knowledge to be dangerous!