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Plungeless knife

Discussion in 'Shop Talk - BladeSmith Questions and Answers' started by Natlek, Feb 13, 2018.

  1. Natlek

    Natlek

    Jun 9, 2015
    Well guys , payback time ;) This knife take from me many sweat https://www.bladeforums.com/threads/distal-taper-handle.1460137/page-3

    I cut the shape of knife , drill hole for pins and make M6 thread .I fixed blank to jig with three M6 bolts , set angle on rest plate and I grind ..............I grind ONLY one side till I get to about 1mm. on edge . Perfect ...........Distal taper from tip to but and tapered tang . Only I need to correct angle on spine , because have some weird angle now :D Blank was 5mm. thick 1.2519 steel . weight of blank is 290 grams before grinding .Blank is same dimension as first knife , except little changes in tang . First knife finished weights only 185 grams .....
    So what do you think guys ? I can t see no flaw grinding only one side ? I m thinking to make thin kitchen knife this way . I forgot to take photo from spine side ...........
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    BW , I found that zirconia belts are much better from ceramic for grinding anealed steel .....
     
    Last edited: Feb 13, 2018
    Jesenius, Steve Beckwith and Tin.Man like this.
  2. DevinT

    DevinT KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jan 29, 2010
    Warping may be a problem, for conventionally cast/wrought steels, the structure changes from the outside to the center.

    Hoss
     
    gunfixrjoe likes this.
  3. Tin.Man

    Tin.Man

    827
    Sep 5, 2010
    At the very least I like the outside the box thinking. Look at how traditional Japanese blades are ground. Plungeless and distal taper
     
  4. DevinT

    DevinT KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jan 29, 2010
    PJ Tomes used to buy a high carbon stainless that was already beveled and make kitchen knives from it. It left very little grinding and finishing.

    I have one around here somewhere.

    I couldn’t get him to reveal the source of that material and now that he’s past away, we may never know.

    Hoss
     
    Tin.Man likes this.
  5. Natlek

    Natlek

    Jun 9, 2015
    I would buy a mile steel like that . Two mile if it is already hardened /HT :)
     
    Last edited: Feb 13, 2018
    Tin.Man and DevinT like this.
  6. Natlek

    Natlek

    Jun 9, 2015
    That's what I was most afraid of with first one , but have no problem ..come out straight :thumbsup:
     
    Jesenius, Tin.Man and DevinT like this.
  7. JDWARE

    JDWARE

    224
    Nov 28, 2011
    Always like your thinking Natlek. Thought you'd enjoy this photo of tapered steel supplied by a French mill to an English Cutlery firm. Some discussion of it on bladesmiths forum in 2011 HERE.
    Saludos
    J
    JDWARE KNIVES

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    Attached Files:

    Natlek and Tin.Man like this.
  8. Jesenius

    Jesenius

    215
    Feb 16, 2016
    I can confirm it. I made some of mine kitchen knives plunge-less too. Grinding one side saved Me lot of time. I do HT before grinding to avoid bending or warping.
     
    Natlek likes this.

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