Need some help guys!!!!

D

DukeHarley

Joined
Apr 11, 2014
Messages
644
Ok here goes.....I just finished my GIB and attempted to gring a few blades I profiled months ago. I'm attempting to start out doing flat grinds but the tip seems to get shorter and rounded off as I pull through. Am I using to much pressure or is there something else going on. Up until now I have been using a filing jig for my bevels and that allows for complete control. After today I'm so humbled as I trashed 2 blanks out.

The picture is fuzzy and I appogize for that but you can see the problem. Both blanks were cut out and profiled the same prior to grinding. I also can see the plunge needs to be angled a bit more. Any tips you could throw my way will be greatly appreciated.

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If you let the tip travel all the way from one side of the belt to the other and off the edge, you are giving the tip more belt time than any other part of the blade.


Stop grinding sometime while the tip is still in the middle of the belt.


That sounds simple, but it took me a very long time to figure that out.
 
12345678910 said:
If you let the tip travel all the way from one side of the belt to the other and off the edge, you are giving the tip more belt time than any other part of the blade.


Stop grinding sometime while the tip is still in the middle of the belt.


That sounds simple, but it took me a very long time to figure that out.
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Thanks Count. I'll try that tomorrow. Makes sense.
 
Less pressure from belly to tip, stay straiter and don't pull the handle towards you as much, and as Count said, pull off mid-belt. Pay attention to your spark stream, that will tell you a lot. Practice!
 
So basically too much time and pressure on the belt with the point of the knife. I'm tellin ya......this is humbling!!! I'll keep at it though. Can't learn what not to do if you never do it to begin with right?

Jay
 
I often leave a little extra width from spine to edge and a little extra "meat" in the tip to allow for cleaning everything up after the bevels are cut.
 
Stacy E. Apelt - Bladesmith said:
I often leave a little extra width from spine to edge and a little extra "meat" in the tip to allow for cleaning everything up after the bevels are cut.
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This is "Sage" Advice....you get a better feel for that little extra amount to be left with experience and experimenting nice to have that little extra for fine tuning.
 
It's amazing how much we do without thought, until someone asks ya a question! :o

Another thing that helped me tremendously was setting up my grinder with a foot switch....
 
When I am hogging a blade bevel, it often cuts a bit uneven along the edge or bites a bit at the tip. Grinding the edge straight on the flat platen and rounding/shaping the tip when I switch to a 125 belt is simple and takes the shape to what I want.

A very smart man told me this a long time ago:
"You can always take more off,....but you can't put any back on."

The same man also told me:
"Measure twice and cut once."
"If there is a left and a right,...make sure you make one of each ( not two of one or the other)."
" Just because you can doesn't mean you should."
 
Stacy, so what your saying is you leave more material when your profiling the tip on the spine side? Like how much? Then you finish profiling the spine(top of blade tip) after you finish roughing your bevels?

Jay
 
I normally don't cut much or any of the spine profile until after the bevels. I also don't shape the tip to its final shape until after the bevels.
 
As I am reading this thread I am amazed. I really appreciate the practical advice that you so freely share on this forum. The time I have to work on knives is minimal, but I enjoy every minute of it. Thanks to threads like this I am better equipped with a knowledge of what has worked and what hasn't. Thanks again for your generosity!
 
dgreenfield said:
As I am reading this thread I am amazed. I really appreciate the practical advice that you so freely share on this forum. The time I have to work on knives is minimal, but I enjoy every minute of it. Thanks to threads like this I am better equipped with a knowledge of what has worked and what hasn't. Thanks again for your generosity!
Click to expand...

Yes I agree! These veteran, experienced knife makers are so willing to help and talk with us who are very much new to this. You cant put a price on this kind of help. Not only are these guys an inspiration but they are willing to back that up with a wealth of knowledge theyre ever so willing to share. I also would like to just say "Thank You"!

Jay
 
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