How far to take grind..

[Abester]

I'm new to custom knife making (LOVE IT) and am curious how far to take a grind on the edge side with a flat grind? I have been using 440c that's 1/8 thick.

 

[Frank Niro]

I believe bottom to top always works well and even a swedge on top.
Frank

 

[Fred.Rowe]

Restate your question please.

 

[i4Marc]

To the top baby, to the top!

 

[John Katt]

A better question would be, how far do you want to take the grind line up ;0)

 

[Mitchell Knives]

All of my flat grinds go from edge to spine.

 

[logem]

A full flat grind (all the way to the spine). In my opinion.

A 1/8" thick knife should have a shallow enough primary bevel that it can be sharpened with a 35 to 40-degree included-edge easily for it's entire useful life.

The trick is getting the flat grind all the way to the spine with an aesthetic looking curved or abrupt transition at the top of spine where the grind stops.

Mike L.

 

[Abester]

I should have been more specific with my question... haha. I'm trying to figure out how thin to go with the edge. I haven't heat treated the blade yet and don't want any warping. I have heard people say as thin as half the thickness of a dime. Is that true?

Thanks!

 

[Robert Erickson]

Here's a link to a recent thread on the subject:
http://www.bladeforums.com/forums/showthread.php/1220476-Thickness-of-blade-before-heat-treat

 

[Fred.Rowe]

Thickness is part of it, but how the steel is prepared before quenching is important as well. Normalizing and stress relief play a big part in whether a blade might warp. The better the heat cycling the thinner it can be taken as far as carbon steels.
Basic rule of thumb is the thickness of a dime along the edge.

Fred