Help with grind lines on Bowie

[samuraistuart]

A friend wants a small Bowie type knife. Integral style, mainly so I don't have to fit a guard. I have a question on how to do the grind. This isn't the exact knife I'm working on, but the grind is identical....... How do you grind the flat along the blade? Is it tapered from ricasso to tip, or is it left the thickness of the spine all the way up to where it meets the clip grind and edge grind, and then the natural taper to the point? I'm thinking you leave it the spine thickness, and don't taper it.

 

[ron_m80]

It depends. If its a fighter, thin it out. If it is primarily for utility, leave the grith until the final 1/4 to 1/2 inch of blade.

Since you are asking opinions, that would be mine.

 

[samuraistuart]

I realize this is more opinion than some sort of industry standard. Definitely not a fighter. Knife may never be used....not too sure. In addition, those of you who have done this.....do you grind your clip first (before frinding the primary bevel), or after the primary bevel had been established? The answer might be a matter of opinion as well, but thought I would probe your thoughts. Oh yeah.....here's a REALLY quick shot of the profiled blade.....

 

[i4Marc]

I grind the main bevels first then the clip/swedge. I don't make a point of (thanks folks, I'll be here all week) grinding in the distal taper. It just happens as a byproduct of how I grind. I typically do full flat or high flat grinds. I do the swedge on an angled work table with the flat platen.