Looking for Maker or Grinder Recommendation - Experienced with Very Thin Grinds

jcrumbles

jcrumbles

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Hi all,

I would really appreciate some suggestions/recommendations. I have this beautiful knife by Steve Callari Customs that I used to break down a rabbit (I know now no butchering with this one). I got it caught in a bone and ended up with a sizeable chip about 1/3 back from the tip (pictures attached). I reached out to the maker several times on 2 different platforms but have not gotten a response in the past month.

I'm wondering if there is a maker/grinder who can regrind it for me. I want to remove as little material as possible, and keep very thin slicey geometry. I have used this constantly in the kitchen and it performs amazingly for food prep so I'd love to get it back in service.

Specs:
1/8" thick magnacut 64.5-65hrc
5" long, 9" overall
I believe it was 0.010" behind the edge, if not thinner.

Thank you all for your time.
 

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SharpBits said:
I would think the grind was already too thin for the steel and your use after seeing that chip.
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100%. That was my mistake trying to use it to break down a rabbit. It was like a laser for chopping veggies though, I was super happy with that use-case.
 
David Mary David Mary does lots of thin grinds and has done regrinds in the past. He is in Canada and I also don’t know how busy he is currently.

There are other makers here that do thin grinds, but I have no personal knowledge of who else would do a regrind.
 
Easy fix. I’ll do it if you’re ready to potentially throw way too much money at it when the government of Canada charges import for me to bring it here and government of USA charges import for you to bring it back.
 
I replied from the shop earlier, after admittedly only skimming. Now I am back home and have looked more closely. I must retract my offer to work on this (doubt you would have taken me up on given how I worded it anyway), as I believe that geometry and hardness in MagnaCut is not appropriate for such tasks, and I would not be willing to accept responsibility for it.
 
David Mary said:
I replied from the shop earlier, after admittedly only skimming. Now I am back home and have looked more closely. I must retract my offer to work on this (doubt you would have taken me up on given how I worded it anyway), as I believe that geometry and hardness in MagnaCut is not appropriate for such tasks, and I would not be willing to accept responsibility for it.
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David Mary David Mary Ahh ok. The high hardness and thin grind is not appropriate for kitchen work? Or for butchering? Just want to make sure I understand what it is appropriate for.
 
SharpBits said:
David Mary David Mary does lots of thin grinds and has done regrinds in the past. He is in Canada and I also don’t know how busy he is currently.

There are other makers here that do thin grinds, but I have no personal knowledge of who else would do a regrind.
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SharpBits SharpBits Thank you for the recommendation. I actually have David Mary bookmarked to get one of his knives someday but didn't know he does regrinds. Looks like he does great work.
 
Oh, I see you said you know now no butchering, and would only use for veggies. Okay that’s good. If you find yourself stuck, then I won’t leave you high and dry. If you decide you need my service you can DM me to discuss.
 
I suggest getting rid of that straight edge, softening it a bit. It would make it more user friendly for cutting tasks in the kitchen.
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Pretty big chip. I regularly am grinding that thin on magnacut but it’s more in the 63 HRC range and have very little problems come back to me-people field dressing tons of big game. Strange the maker isn’t getting back to you
 
deerrockknives said:
Pretty big chip. I regularly am grinding that thin on magnacut but it’s more in the 63 HRC range and have very little problems come back to me-people field dressing tons of big game. Strange the maker isn’t getting back to you
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Yes it is. I reached out via the email on website + BladeBinge several times. I think I'll stick to BladeForums makers moving forward for customs. It looks like you do some great work too.

Thank you all for your recommendations! I will be sending to David Mary David Mary for regrind as discussed on DMs.
 
Where do you live. That will make a lot of difference on who wants the job.
The reshape that Craig suggested is what I would do as well. It should be pretty easy and on such a thin blade not need the bevels reground. Just curve the edge and sharpen the new edge formed. Most any maker who has good equipment should be able to do it.
 
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