How do I grind this profile plungeless?

[Scaniaman]

Hi,

This is a knife/cleaver kind off hybrid in 0.134 AEB-L, OAL 13.2. Max height 2.12. (Virtually warp free )

I want to do it plungeless. My usual modus operandi looks something like this when making plungeless chefs, where I want to grind thinner towards the tip so it is all good:

But on this current profile I want to thin things more vertically so to speak, from spine to edge at the tip. (Picture a V-shaped cross section distally)

Any pointers? Grind tip part separate from the rest? Grind everything in a sweaping motion from my ordinary angle (see grind line in 2nd pic) to meet up and match the angle at the tip? Hope all this makes sense..

Thanks!

 

[FredyCro]

You could also do a FFG at the angle and match bolster area to the plunge to hide it. See how Royer kitchen knifes are ground on YT.

 

[Stacy E. Apelt - Bladesmith]

Pretty much what Freddy said. Do it like a FFG and lighten the pressure as you reach the heel so it sweeps the grind up to the handle. Running the belt a tad off the platen on the heel side will help avoid a line, too.

 

[Scaniaman]

Ok, thanks guys. I will go at it tomorrow and see how it goes