Re-profile blank after heat treat?

H

Happychicken

Joined
Nov 14, 2018
Messages
180
I was just wondering if it is possible to reprofile a blank that has already been heat treated to 61hrc? Using and angle grinder or my belt grinder? Looks like many mixed ideas on this topic
 
Sure. You would have to keep it cool. dip it after every pass perhaps. If you hit a blue temper color that area has softened.
 
Thanks Hoss!
This is nitro v stainless steel. Only problem is I don’t have a contact wheel only flat platen and small wheel
 
Go as slow as possible and with brand new belts.

Keep it cool and you can reprofile just fine.
 
When Adam says "go slow as possible" I don't think he's meaning slow belt speed if you're using ceramic belts, but take light cuts with low pressure to go slow. In fact, a sharp AO belt might be a better choice than a ceramic (Hoss (and others), please comment on this). I'm basing this on ceramic belts like high speed and heavy pressure which would create lots of heat. Use of fresh sharp AO belts would allow slower belt speed with lighter pressure.

Hoss, you are the expert, NOT ME!!! Does my statement above make any sense for reprofiling a HT'd blade to help keep heat down?
 
Happychicken said:
I was just wondering if it is possible to reprofile a blank that has already been heat treated to 61hrc? Using and angle grinder or my belt grinder? Looks like many mixed ideas on this topic
Click to expand...
When you grind/reprofile tip of knife , start grinding FROM tip and towards plunge .Do that way for both side spine/belly . That way less temp will be accumulated around tip . Tip of knife have not much steel so it will easy overheat if you are not careful . . .
 
Thanks Hoss for the info and it makes sense - I've not that much experience so was looking for guidance from ya'll "smart folks" {g}
 
It went really well. The belts don’t hold up to hardened steel very well when I first started grit from the belt was flying all over the place. However it worked!! Thanks again
I’m not trying to stir anything up here but I have been reading that norton and 3m belts hold up way better than others? Has this been your experience also?
 
Happychicken said:
It went really well. The belts don’t hold up to hardened steel very well when I first started grit from the belt was flying all over the place. However it worked!! Thanks again
I’m not trying to stir anything up here but I have been reading that norton and 3m belts hold up way better than others? Has this been your experience also?
Click to expand...
That s way I recommend and I use 80-100 grit for that kind of work .Nothing is wrong with your belts ..every 40 grit belt will do the same ,pure physics .Small surface for grinding low number of grit make contact with steel /because of size/ and dust all over .It s like you file with file for wood thick on spine 2mm wood ;)
Natlek said:
I don t think that 36 grit belt is best choice for profiling / maybe WORN one properly fractured not glazed / thin blade . Especially not on flat ceramic plate behind belt .Try higher grit and you would be surprised...On which speed you run your new grinder ?
I profile my kitchen knife /1.5-2mm / on 100 grit zirconia belts and they last forever . . .. .
Click to expand...
 
Last edited:
I just reshaped a butchers knife to a fillet knife. AEBL at 61rc. It’s no different than grinding bevels post heat treat which I do on virtually all of my knives. Take a little at a time and dip in water after each pass.
 
In the future you should drill holes before heat treat
 
I have cobalt bits from harbor freight but they aren’t cutting the mustard (or the steel) I’m gonna get some new bits. Does any big box store have these I love USA knife maker but I don’t want to wait for shipping?
 
You must log in or register to reply here.
Back
Top