Been making knives for a while now--been making a few santoku type chefs knives from 1095 blanks. I keep putting the final edge on them and they seemed to have a curve in the middle..I need them to cut with an even , flat bottom on the cutting board, but somehow keep screwing them up--I have a 2x42 belt sander. I am getting VERY frustrated--please help--THANKS!!
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I need help--sharpening blades leaves them with a center curve--i know i know--weitd but help please
- Thread starter timfish
- Start date
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SwissHeritageCo
Knifemaker / Craftsman / Service Provider
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- Jan 8, 2021
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Photos would help explain.
I don't think anything is flat. I have some cutlery that has pretty flat profiles but even they have a slight belly. Some have flat spots at the heel but never the length of the blade.
I think a little belly is a necessity for the function of a kitchen knife.
I think a little belly is a necessity for the function of a kitchen knife.
eveled
Gold Member
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- Mar 11, 2016
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You can have a belly and have a straight edge from the Ricasso to the belly. To minimize belly loss, I concentrate on the high spot at the Ricasso/Choil.
Most knives start like this from the factory. It’s not a feature it’s sloppy. I applaud the OP for trying to avoid it.
T timfish if you think about it, The blade at the choil is only in contact with the belt for an instant then as you begin to draw the blade across the belt the next section of blade is in contact with the belt a little longer Then after the first 2 inches, the rest of the blade is in contact with the belt for a whole 2” pass.
You need to compensate for that. Basically you start with the belt against the Ricasso with the rest of the blade lifted off the belt a little then lower the blade to the belt as you begin drawing the blade across.
The problem starts small then with each pass it gets exponentially worse.
Most knives start like this from the factory. It’s not a feature it’s sloppy. I applaud the OP for trying to avoid it.
T timfish if you think about it, The blade at the choil is only in contact with the belt for an instant then as you begin to draw the blade across the belt the next section of blade is in contact with the belt a little longer Then after the first 2 inches, the rest of the blade is in contact with the belt for a whole 2” pass.
You need to compensate for that. Basically you start with the belt against the Ricasso with the rest of the blade lifted off the belt a little then lower the blade to the belt as you begin drawing the blade across.
The problem starts small then with each pass it gets exponentially worse.
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Eveled nailed the problem, but IMO, if you're putting in all that work to make a knife, don't sharpen it on a 2x72. Get yourself a decent fixed angle system and put a perfect edge on it. Yeah, it will take a lot longer, but that's a dawdle compared to the time you've already put into your creation.