Plungeless knife

[Natlek]

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 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 ...........

BW , I found that zirconia belts are much better from ceramic for grinding anealed steel .....

 

[DevinT]

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

Hoss

 

[Tin.Man]

At the very least I like the outside the box thinking. Look at how traditional Japanese blades are ground. Plungeless and distal taper

 

[DevinT]

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

 

[Natlek]

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

I would buy a mile steel like that . Two mile if it is already hardened /HT

 

[Natlek]

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

Hoss

That's what I was most afraid of with first one , but have no problem ..come out straight

 

[JDWARE]

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

 

[Jesenius]

That's what I was most afraid of with first one , but have no problem ..come out straight

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.