Kitchen knife w no plunge lines question

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porterb123

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I have a traditional American style chefs knife already profiled with approx. 7 inch blade. Height is 1.62 inches at the heel of the blade. Thickness is .110 inches. I do not want plunge lines. My mind says to do a full flat grind an not go over the top at the heel. I have not done a grind like this before and have had plunge lines. I know to use thinner stock next time around, but have this CPM D2 on hand.
How do I blend this so as to not have a plunge without thinning down the tang afterwards, or is that the answer?
Any tips would be appreciated.
Porter
 
Thats a tough one. If you can pull it off, you can run the plunge line up to the forward edge of the handle scale and try to hide it. Otherwise, you might have to do a "saber" grind up to the bottom of the ricasso MOL and then blend it into a convex. Of course the third more complicated option is to bevel the entire knife from the tip to the butt of the tang. That is how my Hattori FH sujihiki is done.
 
Leave a little extra length in the Ricasso and blend it in. The thinner the stock the easier. It can be done with .110" stock. I'd allow approx. 1" between where the plunge line would normally be and the front of the scales.
 
I would suggest against a full flat grind. Look at traditional japanese knives and look how they are ground. They are generally done with a partial height grind, generally 1/3-1/2 of the blade height and then use a slack belt on a low speed and blend the grind and the spine/flat into a convex grind. It can also be blended using hand sandpaper and a soft backer. This way there is no plunge, it will have good food release and it will chop like a champion :D
Look at www.zknives.com, you should be able to find some cool stuff there.
Mike
 
I never put a plunge on my kitchen cutlery ( almost never).

If you do a convex grind, just roll it up onto the ricasso. With a belt grinder, it sort of happens automatically. If using files, start the stroke at the ricasso and roll down as you enter the bevel. Sand the transition smooth when finishing before HT.

To do a full flat grind, just roll the bevel into the ricasso as smoothly as you can. In a thin blade, it is barely noticeable.
 
A little bit bigger than what you are talking about, but here is one with no plunges.
Del
 

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Delbert, that is the same shape and configuration I am using. Per everyones advice above, with my take on them, I will do a little higher grind on the secondary bevel, maybe up to the point of the start of the curve radius into the handle and convex the grind for no plunge lines. I want a full distal taper to the point. I do have a 2 x 72 GIB with a VFD that I am working with. I want this to be a slicer!
Thanks so much for the replies with how to do this! I'm still on my first few knives.
I'll post pics when done.
Porter
 
delbert,

That looks like a Japanese-style knife. Is it ground the same on both sides, or is the bevel just on the one?


Porter,

The nice thing about these forums is sometimes other people get helped too. I've got 4 chef's knives I've been dreading grinding because I hate how the plunges look, and this thread is the answer - to a question I hadn't thought to ask!
 
If you do a full distal you may wind up with a bit too much flex try it at abou 2/3rds.
If you want it to be a real slicer take the bevels up about halfway.
Del



porterb123 said:
Delbert, that is the same shape and configuration I am using. Per everyones advice above, with my take on them, I will do a little higher grind on the secondary bevel, maybe up to the point of the start of the curve radius into the handle and convex the grind for no plunge lines. I want a full distal taper to the point. I do have a 2 x 72 GIB with a VFD that I am working with. I want this to be a slicer!
Thanks so much for the replies with how to do this! I'm still on my first few knives.
I'll post pics when done.
Porter
Click to expand...
 
Porter,
It has japanese influence, but is my design. It is ground on both sides.
Del


Tait said:
delbert,

That looks like a Japanese-style knife. Is it ground the same on both sides, or is the bevel just on the one?


Porter,

The nice thing about these forums is sometimes other people get helped too. I've got 4 chef's knives I've been dreading grinding because I hate how the plunges look, and this thread is the answer - to a question I hadn't thought to ask!
Click to expand...
 
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