How my convex grinding has changed

Thanks for the video Scott. I enjoyed it brother. Im thinking of getting a horizontal grinder after blade to speed up profiling for me.
 
Gossman Knives said:
Must be a Maryland accent. ;) Thanks for the comments guys.
Scott
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Marylanders don't have an accent, it's everyone else who has an accent :D. Scott just has a deep voice :D . And actually thinks through what he's going to say, before he says it :foot: . A rarity in these here parts sometimes...
 
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Good Info here. Thanks. Scott can you give us an aproximate time frame on when you changed your grinding styles over the years? If someone had a older knife ground one of the older way would it be possible to send in and convert to your newer geometry?
 
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Informative, well-done video, Scott. :thumbup:

I need to thin out three factory blades (laying on the bench) on the flat platen that have FAR TOO MUCH material behind the convex edge (as you clearly explain in the video). Only wish I had your equipment to do a better job on the finish grind. That rotary platen is nice!

Yes, I like a convex-ground blade reasonably optimized for cutting first and foremost. Recently, I have seen (in the shop) a couple of convex-ground examples by a large knife manufacturer that were certainly optimized for cutting, however, lacking any real material behind the edge (no edge spine) clearly left them open to durability issues. This obviously negated the whole concept behind the convex grind, IMO. Looks to me, from the video, that you produce the perfect compromise between cutting efficiency and durability. Excellent.

Good stuff, Scott!
 
Thanks again guys. It hard to remember everything and get it said in a short period of time. Cd, yes I've reground older knives for different people. An 8 year period is the span of three changes. I changed to the current method about 3 years ago and tweaked it over that time period to where I'm at today.
Dannyboy, I know what you mean. I changed grinding methods as part of learning, testing and feedback. The most important part of the main grind is right behind the edge about 3/16" to 1/4" up. The edge needs to brought down to almost zero but not quite to add the secondary bevel. I never like the zero edge because it is just to fragile. Everything must flow and blend from spine to edge.
Scott
 
Great video! I love to watch and learn from experienced knife makers like yourself. Thank you!
 
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