How would you grind these kitchen knife blanks?

S

Sprayman

Joined
Nov 15, 2014
Messages
257
Hello again, friends:

I've attached photos of some kitchen knife blanks I just shaped. At the bottom is the pattern I downloaded. You'll notice that the original pattern includes bolsters, which I don't intend to put on the knives. So, my big decision is how to shape the scales. Would you angle the scales down to shape them as the bolsters are shaped in the pattern, would you round them, or bring them straight down?

Now, about grinding them......I'm not exactly sure how to ask this question, so hopefully you'll understand what I mean.

I'm going to put a FFG on the blades, and as suggested, a distal taper (pray for me!). I'm worried about removing stock on or near the handle, which would leave a gap between the blade and the scale. How can I make a FFG and distal taper and still make the scales fit tightly?

Thanks again,

Geron
 
Last edited:
Image not posted correctly ... try again.

Most all kitchen knives get a full flat grind. There is no need for a plunge, and there is no need for bolsters if you don't want them. Handles should be simple and not large or too curvy.
 
Thanks, Stacy. I'm trying to post photos, but something isn't happening. I'll search the stickies to see if there's any info on posting images from Apple iPhoto.
 
Move the pictures to your desktop and post them using the "manage attachment" setting on here.
Sprayman said:
Thanks, Stacy. I'm trying to post photos, but something isn't happening. I'll search the stickies to see if there's any info on posting images from Apple iPhoto.
Click to expand...
 
You must log in or register to reply here.
Back
Top