Hi,
I'm doing a flat grind on a kitchen knife (440c). The steel is 1/8th inch thick and the blade width is 1 1/2 inch at it's widest. I'm kind of eyeballing the angle of the grind, so if anyone has any thoughts on that, it would help, but more importantly, I'm wondering how thick the edge should be before heat treating. Also, what tolerance in edge thickness should I be shooting to achieve before heat treating? Or what variance in thickness is acceptable?
Thanks for any help or advice!
I'm doing a flat grind on a kitchen knife (440c). The steel is 1/8th inch thick and the blade width is 1 1/2 inch at it's widest. I'm kind of eyeballing the angle of the grind, so if anyone has any thoughts on that, it would help, but more importantly, I'm wondering how thick the edge should be before heat treating. Also, what tolerance in edge thickness should I be shooting to achieve before heat treating? Or what variance in thickness is acceptable?
Thanks for any help or advice!