Looking for feedback on my first ever bevel Thanks!

Z

zingo156

Joined
Jan 26, 2015
Messages
109
All,

I am looking for input on my first ever grind! Any input at all good and bad please.

I still have a bit of perfecting to do on this blade, I spent about 3 hours so far... The tip grind is not quite equal on both sides, one needs to be ground back a bit further about 1/16" - 1/8" so they match.

I did my first bevel by using clamps to secure my knife against a 1 and 1/2" by 1 and 1/2" by 24" piece of aluminum and setting the angle on my grinder at 84.4 (5.6 degree on the blade) after doing the math to figure out where I wanted my bevel to end on the knife on the top (near the spine). I scribed the bottom of the blade and then ground the bevel at the 84.4 degree angle until I reached my scribe mark on the bottom. I left 3/16" thickness for the secondary bevel though this might thin out a bit while I try to even out the top line (toward the spine) of the primary grind so it is as perfect as possible, right now it is close but not perfect. It turned out pretty well for a first grind I think? I thank everyone from my previous threads for pushing me on the variable speed grinder, it really helped a lot!

I ran grits 36 then 60 then 120 then 220 and a used a short touch of a scotch brite belt to clean it up. I smudged both of the sides a bit after running scotch brite with my hands feeling how smooth the blade was. Pretty smooth! Let me know what you think.

Pics:











 
Last edited:
Doesn't look bad at all! The grind lines look very clean. I am in the same boat right now. You make it look easy!:cool:
 
Thanks for the reply Jemblade! I have to be honest for a first grind it was much easier than I expected. This is mostly thanks to taking everything slow, planning things to the T, and having the right equipment. The members here helped me a ton! Variable speed on a decent grinder is probably the biggest help I could have. I am quite pleased with how it turned out... I do have a concern though which maybe someone has an easier solution than I do for:

The only thing I'm not certain on with this blade is the tip. The problem is that using the aluminum as a guide flat against the rest is great for doing the bevel angle on the flat bottom of the knife, however since the knife tip curves (90 degrees total from belly to the spine tip), the tip angle is all guess work or manual motion, I did use the aluminum and turned the blade outward from the platen at an angle to grind the tip, basically I pulled the tine out and pushed the tip in toward the platen. This is why the tip grind doesn't have as deep of a bevel. I don't know if this is a problem or not as it still looks "ok". I might post another picture (computer edited) to show what the grind should look like.

In theory, I can fix this by turning the knife tip up pointing the tip 90 degrees facing the sky while mounted to the aluminum which will remain flat against the rest, and use the same 84.4 degree rest angle. This should allow the tip to be ground to the same angle. The problem is the knife should really be turned from 0 (flat against the rest) to 90 (facing tip up toward the top of the platen) all while grinding to make it perfect.
 
Last edited:
Hopefully the pictures I added below help explain the issue. I am going to try and make a pivot or swinging blade mount on my aluminum so I can get the grind from the belly curve to tip accurate. The whole knife needs to swing 90 degrees throughout grinding the tip. The tine will go down, the tip will go up toward the top of the platten. The knife will still remain connected to my aluminum which will be resting on the rest at the same 84.4 degrees.

This should result in a perfect grind all the way through the curve from belly to tip and look like this (my computer editing may not be perfect) the red lines show the part that is not currently ground off but would be by turning the knife while grinding:



Further explanation with a drawing, the platen should be in line with the "red" angle lines at the points on the curve from belly to tip. Take NOTE that the knife actually should be blade up not blade down for grinding using my 84.4 angle...

 
Last edited:
Thanks Hengelo!

Am I over thinking the tip grind too much? Does it matter that the bevel doesn't go as deep toward the tip as it does on the base of the blade?
 
You must log in or register to reply here.
Back
Top