How can I reproduce this grind?

C

Cavecloth

Joined
Nov 8, 2015
Messages
35
Hey guys. I'm trying to reproduce the grind on the knife below and I'm having a bit of trouble.

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Have any of you ground a knife with the same "diagonal" grind?

I tried it free-hand and it didn't work out..........

I'm going to pop a blade on my OBM jig and give it another shot. I'm going to position the blade diagonally on the jig and see what kind of results I get.

What angle do y'all use when grinding a gyuto or chef?

Thanks for any help you can give me.
 
Ok, I see the bevel running parallel to the edge. I would grind freehand edge up, holding the edge level. Just ignore what the profile is doing below you.
It's similar to a seax that I'm doing right now and it went well. There is no plunge so this shouldn't be too bad if you don't over think it.
 
it almost looks as though the flats aren't flat🤔
 
While it looks diagonal compared to the spine, it is not compared to the edge.
Just grind/flatten the upper flat (ji)first, then grind the main bevel (ha) parallel to the edge. It is a basic Japanese grind. The junction line of the two surfaces is called the shinogi.
 
Cavecloth said:
I tried it free-hand and it didn't work out..........

I'm going to pop a blade on my OBM jig and give it another shot. I'm going to position the blade diagonally on the jig and see what kind of results I get.

What angle do y'all use when grinding a gyuto or chef?

Thanks for any help you can give me.
Click to expand...
It is not diagonal grind , it is straight grind .

Align edge of knife to be parallel with jig .This is most simple and most easy to grind kind of bevel you will ever grind .
How anyone can tell you what angle ???? Without knowing how much is wide blade , how much is thick , how thick you want it to be behind edge ? Adjust jig and start grinding to see where you remove steel and then adjust angle on jig as needed ?
 
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put Dykem of the blade ,mark the line with your calipers ,and grind until you almost hit the line, then change from rough grinding belts to smoother ..
try to keep the grind line crisp and the flat flat..
looks to be a single sided bevel like a wood chisel.. not too complicated to do..
 
As far as angle goes use this calculator: https://www.calculator.net/right-triangle-calculator.html

Set 'a' to half the thickness of your spine minus half your desired edge thickness. Set 'c' to the height you want your bevel to go. Press "calculate". Angle a is where you set your jig. It's that easy.

For example, say the thickness at the spine is .070 and you want the edge thickness .005 and the bevel one inch high.

a = (0.070 - .005) / 2
a = 0.0325
c = 1

Set your jig to 1.862 degrees (hahaha - 2 degrees is close enough)

BTW, if this is a single bevel knife, then just don't half the spine thickness:

a = 0.070 - .005
a = 0.065
c = 1

Your angle is 3.7. Again just round it off to 4.

Clamp your blade so the edge is parallel to your table and grind away.

BTW, I use these to set the jig angle: https://www.amazon.com/gp/product/B07MLT9CCZ/
 
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Majime Knives, nice choice for inspiration there! One of my favorite chef knives makers.

Looks like you've already gotten some good advice, I just wanted to give him a shout out because I love his work. :-)
 
Michael Black said:
Majime Knives, nice choice for inspiration there! One of my favorite chef knives makers.

Looks like you've already gotten some good advice, I just wanted to give him a shout out because I love his work. :)
Click to expand...
I just google that .He make some crazy knives :D
Can someone explain what this means ? - Grind Type: Convex and Compound . I understand word compound but in this context mean what ?
BTW ............grind this if you dare :oops:
usRtJhV.jpg
 
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Sando said:
As far as angle goes use this calculator: https://www.calculator.net/right-triangle-calculator.html

Set 'a' to half the thickness of your spine minus half your desired edge thickness. Set 'c' to the height you want your bevel to go. Press "calculate". Angle a is where you set your jig. It's that easy.

For example, say the thickness at the spine is .070 and you want the edge thickness .005 and the bevel one inch high.

a = (0.070 - .005) / 2
a = 0.0325
c = 1

Set your jig to 1.862 degrees (hahaha - 2 degrees is close enough)

BTW, if this is a single bevel knife, then just don't half the spine thickness:

a = 0.070 - .005
a = 0.065
c = 1

Your angle is 3.7. Again just round it off to 4.

Clamp your blade so the edge is parallel to your table and grind away.

BTW, I use these to set the jig angle: https://www.amazon.com/gp/product/B07MLT9CCZ/
Click to expand...
This is awesome!!!

Thank you!
 
If grinding with a Bubble Jig I'd use a 5 degree angle setting and see what the results were. Set the BJ on the flat of the blade just forward of the handle. Once you see the result of the 5 degree setting the angle can be adjusted accordingly. Just a wild guess but this looks like a 3 degrees per side grind angle. Once you have established the angle to grind the bevel, it will be easy to reproduce. I keep a record of angles and patterns so I can reproduce all the knives I make. It makes life easier.
Happy grinding, Fred
 
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