New knifemaker

bladsmth said:
Welcome to the forums.

Pay special attention to the edge grind and see that it is smooth and consistent. Many new makers make the edge too thick and don't carry the grind far enough up the blade. This is often referred to as the "Sharpened piece of steel" look. Sand the entire blade until the edge is getting close to sharp, and then add the final edge bevel. This will assure a flat and shiny main bevel, and a wicked sharp edge.


Ryan and geek ( and others) -
I know it seems like a kind offer, but the rules prohibit posting photos for a registered user . Either they will have to host the photos somewhere and post a link, or upgrade to a basic membership. Most of us have done it at one time, but we shouldn't.
Click to expand...

I was going to upload them to photobucket. I did not know there were rules against it.
 
A good quality belt grinder is always a huge boost to one's work. I'd recommend it as soon as you can buy or build something professional grade.

Thanks for clearing up your HT method. A lot of good knives have been hardened with a torch...

If I was you, I'd spend big, buy myself a present of a couple of feet of 1084 or so from Aldo. OK, it doesn't cost much at all. Even better! It's really nice starting a knife from a clean bar of steel, in the size you picked out, of an alloy that you are sure of. Not that making knives from found steel is a bad thing, I still do it sometimes.
 
Once I start running out of saw blades I'll buy bar stock. Its hard for me to buy right now because I have a ton of saw blades. My uncle used to have his own sawmill and when he passed away I inherited them, but yeah, it would be great to work with a known steel.
 
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