Profiled Kitchen Knife

[Big Smitty]

Here is a new profile I put together. Knife is 11 3/16" OAL, blade is 6 3/4" long and 2 3/16" wide. It is 1/16"th O1 and the first I have tried in this thin of material. I am concerned about the heat treat, which I am going to do prior to grinding the bevel. I will take the profiled knife to 400 grit hand rubbed prior to heat treat. Hope the warping gods are on my side on this one.

 

[rashid11]

I've done quite a number of similarly shaped kitchen knives from thin 1095 stock.

I am not sure if you should grind _after HT as it will be very hard not to anneal the temper by overheating, as the stock's so thin .

I differentially quenched mines in HT oil (McMaster) and didn't have many problems,
as long as I kept the edge at least 30 thou .

 

[deker]

I'd grind after HT (I usually do with this/small stuff). Just use FRESH belts and go slow, doing it barehanded and dunking in water when it gets hot.

Also, beware of flexing of the blade while grinding. It WILL flex around the platen and leave the center thick unless you use a light touch while grinding. I've taken to using Butch Harner's method and holding long, thin blades at a 45 degree angle while grinding. It makes it a lot less likely to flex on you with the extra area on the platen.

Let us see how it turns out!

-d

 

[Big Smitty]

I've taken to using Butch Harner's method and holding long, thin blades at a 45 degree angle while grinding. It makes it a lot less likely to flex on you with the extra area on the platen.
-d

Deker-can you give a little more information on this grinding method? I am interested in the exact way you grind this way. Just want to make sure i understand. Thanks!