Recommendation? How do you all do your padded platens?

M

Maelstrom78

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Sep 21, 2013
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I've got some 3/16 Neoprene and some 10oz sheath leather that I have been kicking around the idea of making a padded platen with.

This would be for longitudinal grinding of my no plunge kitchen knives for final finishing.

I'm trying to figure out how to temporarily attach the thing to my current flat platen.

Thanks!
 
DevinT said:
I use double sided tape for leather. Should work for the neoprene also.

Hoss
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If you don’t mind me asking do you use one layer of say 7-9oz? I’ve been really wanting to try this on our extra grinder..
Thanks
 
Kentucky said:
If you don’t mind me asking do you use one layer of say 7-9oz? I’ve been really wanting to try this on our extra grinder..
Thanks
Click to expand...

Yeah, that’s what I’ve used, trying some thinner leather lately. The thinner it is, the stiffer it is, allowing for better belt life. I run it pretty slow so that it doesn't burn the leather. It lasts better than you’ld think.

Hoss
 
I’ve been thinking about this too. I was going to fold the leather over the top of the platten and use a snap or Sam brown stud to anchor it. I might just go with double sided tape.
 
I have only used the graphite impregnated canvas backed stuff. It works OK, but wears down before long. The only thing liked it for was doing convex grinds. Since getting the rotary platen, I haven't used it at all.
 
Thanks Devin.. I mainly want it for plungless grinds and maybe on a homemade radius for urasuki
 
I made a rotary platen, though I know a couple makers who get results from a piece of leather or “hard” felt.
 
I do have some double sticky tape. I was thinking some sort of wrap as well but then how to keep the thing from rotating?

I'm going with the tape for now. Running slow. Peel it off when I am done.

Thanks!
 
DevinT said:
Yeah, that’s what I’ve used, trying some thinner leather lately. The thinner it is, the stiffer it is, allowing for better belt life. I run it pretty slow so that it doesn't burn the leather. It lasts better than you’ld think.

Hoss
Click to expand...

What do you use the padded platen for if you don't mind me asking? Any lengthwise grinding?
 
Maelstrom78 said:
What do you use the padded platen for if you don't mind me asking? Any lengthwise grinding?
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I’ve never tried any lengthwise grinding with it. I only do polishing, with a hard platen, I can’t get a very good finish past about 240 grit, maybe a little higher with structured abrasives. With leather backing, I can go as fine as I want.

Hoss
 
I’m interested in doing it this way. I find kitchen and filet knives to be very difficult to grind freehand the typical way, especially near the tip.
 
Josh Rider said:
I’m interested in doing it this way. I find kitchen and filet knives to be very difficult to grind freehand the typical way, especially near the tip.
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Josh, I am thinking that those tips could/will grind right off very easily pushed into a surface with a little give to try for a nice straight scratch pattern.

The solution (which many many people before me have thought of) that I can think of is to just leave some stock hanging off of the tip on the spine side, get the whole thing basically finished and then just do that last little bit of tip profiling. Should protect the tip and not mess with the edge.

Of course, I have 14 finish ground blades that have nice thin tips that I have to try to not screw up before I try this thought out. I think I might just leave a little hand sanding to still be done on the tips and run reeeaaal slow at first.

Either way, it will be a learning experience.
 
Josh Rider said:
I’m interested in doing it this way. I find kitchen and filet knives to be very difficult to grind freehand the typical way, especially near the tip.
Click to expand...

I should also say that if you are not at some point grinding the chef knives at a 45-degree angle ( handle side higher for me) you have to give it a try after getting your bevels set a little bit. I tried that after watching a video posted from someone here and I'll never go back! He does mainly kitchen stuff. Dang, I want to give him credit. Seems like a great guy but doesn't waste any time correcting grammar or punctuation in his posts :) I hope he's not offended by that.

His friends call him Butch is on his posts.
 
I riveted a little hanger on the top of a piece of leather. When I want soft platen, I just hang it on my regular platen. Same effect, no tool arm change.
 
Maelstrom78 said:
I should also say that if you are not at some point grinding the chef knives at a 45-degree angle ( handle side higher for me) you have to give it a try after getting your bevels set a little bit. I tried that after watching a video posted from someone here and I'll never go back! He does mainly kitchen stuff. Dang, I want to give him credit. Seems like a great guy but doesn't waste any time correcting grammar or punctuation in his posts :) I hope he's not offended by that.

His friends call him Butch is on his posts.
Click to expand...

I know the video you’re talking about, I watched that also when learning to do kitchen knives. Good video!
 
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