pretty but dull?

R

Rookie7

Joined
Feb 17, 2006
Messages
64
I've been making knives for about six months, getting better, and enjoying it. I've read most of the great tutorials, but....I still do not seem to get the cutting edge that I expect. Here's my process, please see if you can find a fundamental flaw or other ideas for me.

First, I have been working exclusively in stainless, 440C and 154CM. Maybe that's my problem...

Second, I've been doing flat grinds only.

Third, I send the ground and drilled knives to Texas Knife supply for HT to a Rockwell 58-60. I have not done any post HT tempering.

Fourth, I do a final grind with 220 grit and also used 220 to put on a secondary bevel by eye and hand--no jig.

Then I polish the blade and hone it a bit. I'm of the school that would rather have an ugly knife that cuts than a pretty one that doesn't. I think the test has been in the kitchen using the knives to cut onions and other foods. It seems like the blade is too thick or my secondary bevel might not be right.

Any suggestions appreciated!!
 
Can you get some decent macro pics of your edge geometry? Since we're not talking in angles and numbers, it's hard to picture what you've got.

-d
 
I'm not real clear on this. Are you saying they won't take an edge or they won't hold an edge?

Rob!
 
Kitchen knives need thin blades and low angles. If the knife is a hunter, the blade will be thicker and the bevel steeper. Test kitchen knives on onions and tomatoes ,test hunters on rope and cardboard.Test choppers on 2X4s. Each has its own realm.There is no one-knife-does-it-all.
Stacy
 
i sometimes get this and for a fix after sharpening i use some wood and whittle on it and saw it then resharpen usually works for me.
 
Good Morning Rookie, I'm with Rob & deker, give us a few more specifics. I would also like to see a pic of said blade, or at the very least, take a set of calipers and measure the edge width for us. It's not your choice of materials, both are excellent steels. TKS heat treat is acceptable, they do a fine job. And there is nothing wrong with a "Flat Grind", geometrically speaking. You're testing in the kitchen so I'm thinking it must be a kitchen (type) knife. As Stacy pointed out, grind most of them thin, like a fillet knife, unless of course we're talking about a clever . Like I said though, more specifics.:) We'll help if we can. ;)
 
Five bucks says the problem is the blade is too thick at the edge. I been there:o :D

You've got an A, what you're after (at least in the kitchen, as Stacy pointed out) is a B.
edge too thick.JPG

:thumbup:
Mike
 
I suspect you guys are correct, it's a problem of a fat flat grind. I started with 3/32" 154CM steel. My flat grind got me to 5/64" at a half inch from the edge, and 1/16" at a quarter inch from the edge. I can't get a decent picture of the edge geometry, so that's the best I can do. Damn, it is a pretty knife, but only so-so with cutting thin slices in the kitchen, but a fine chopper, using downward chops or the rocker.

Next time I'll keep on grinding...


Thanks for the feedback.

Phil Millam aka Rookie7
 
Hey Brother, its not to late to re-grind :) As long as you remember to take it slow and keep her cool (fight the urge to make "one more pass" before you dip) you could make her a pretty knife that cuts . Tape up the handle & ricasso, put a good sharp belt on and "finish" that baby ;)
 
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