Help with Grind

[colu41]

I'm trying my hand at a small "kitchen type" knife, with round brass guard/bolster & hidden tang. My question is, I know most common kitchen blades are all completely flat ground, which I plan on doing. But where do I make the plunge on this? I can't do a sweeping "no plunge" on here as I believe it would thin out the ricasso area too much and expose the guard slot... any suggestions?
I dont know much about kitchen knives and also I've just finally started making hidden tangs . So this seems all new to me.

 

[viral]

Do a hidden plunge line. Kick your blade at like a 45 degree angle and start your grind at the or right in front of it. As I progress through grits I overlay my belt on the platen and work back on it.

 

[colu41]

So I can do a sweeping plunge? Hm. I'll have to try it out. I was just afraid of going too far like I said a leave it too thin for the guard. Its got to be pretty difficult to get each side even but. I'll give it a try.

 

[Matt Rochester]

If I have a plunge, I do it at an angle. I don't leave much ricasso you can also take the plunge all the way to the front of the handle, just make the two angles the same. I will post a pic later of one I just finished.

 

[Matt Rochester]

When I have done plungeless knives, I start with a sweeping plung. Then just blend it in. Butcher block made a good video on how he does it. It takes a little practice but isn't that bad.

 

[colu41]

Thanks a ton. I tried it last night after you mentioned it and it surprisingly turned out decent. Going to run through a few more grits before heat treat and maybe post a pic soon.