Knife critique and post HT question.

G

gratmars

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Jun 3, 2014
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116
This is the second large blade of any quality I've been able to grind. It's 1/4" A2 with a 6.75" blade. I would love feedback and need some advice.

After HT, how can I thin the edge without bringing the grind line higher. I'm concerned that if I am off even a little with my angle, that I'll either end up with too thin of an edge without meeting the top of the bevel or end up removing some of the top bevel. I have a digital angle finder but am not sure it's precise enough.

All of my previous blades were thinner and thus ground post heat treat.

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First off, that looks really good. I'm not sure the angle finder will help at this point. When you put the bevel to the grinder, put the pressure on the cutting edge and not the spine. This will thin out the edge and make a new bevel at the edge. Take this new bevel up til it meets the old one. Continue this until your edge thickness is where you want it. How thick is it now?
 
grind it freehand on the work rest, at low belt speed, and put pressure where you want to remove material, walking the grind where you want.
An hardened blade bevel will comfortably sit on the belt allowing you to put selective pressure to affect steel removal very precisely in small amounts.
If you stick with a grinding jig you'll fall in your conundrum....and that's only a matter of calculating the correct angle.
 
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