Rethining blades

[Storm W]

I am possibly going to be thinning a blade for someone and I know that guys offer the service for knives that they have made. How do you guys go about doing that and have it look right? I am speaking primarily about kitchen knives.

 

[HSC ///]

Depends on what the blade looks like now or when it was new

was the finish belt scratches? or Scotch-Brite? or was it highly polished?

but in short you can belt grind it or thin it on stones

 

[Storm W]

Depends on what the blade looks like now or when it was new

was the finish belt scratches? or Scotch-Brite? or was it highly polished?

but in short you can belt grind it or thin it on stones

I guess I was wondering especially about tieing into the area around the handle. If this area was originally blended do you add a plunge?

 

[HSC ///]

Thinning is not a dramatic regrind,
You should be able to belt grind or use stones and blend in the rest

The need to add a plunge seems like it’s a more in-depth re grind

sometimes these seemingly simple questions require more detailed information and there are too many variables

It makes a difference if it’s a hidden stick tang and the handle is back or is it a full tang and the handle is forward.

The top one will be easier than the bottom one.

 

[Cushing H.]

It makes a difference if it’s a hidden stick tang and the handle is back or is it a full tang and the handle is forward.
The top one will be easier than the bottom one.

definitely agreed on that one. in the photos below, I had no trouble thinning the top one. The bottom one was a very expensive commercial knife ... and is so thick behind the edge that I have not even thought of reaching for it to use for 5-7 years now. I have thought about trying to thin it .... but just do not see a feasible way of doing so..... I dont know - maybe do the bulk of the blade to set the bevel ... and then try to work near the handle holding the knife at a severe angle to the belt??? (every time I look at it I think "what a stupid design"....)

 

[milkbaby]

If they aren't a full flat grind, then you can thin to whatever style bevel you want going to the edge. The nakiri on the top of the pic looks like it would be easy to thin. The issue with the knife on the bottom is you could grind at an angle but need to get to an even finish to re-etch for the pattern.

 

[Storm W]

Mine are pretty much all full flat with a longitudinal finish.

 

[Mr.Wizard]

The bottom one was a very expensive commercial knife ... and is so thick behind the edge that I have not even thought of reaching for it to use for 5-7 years now. I have thought about trying to thin it .... but just do not see a feasible way of doing so.
View attachment 1316922

I am not a knife maker, but couldn't you thin near the edge using a wheel, like hollow grinding but moving the contact point up and down a bit so as to produce more of a flat than a hollow? Then blend it in with a buffer or Scotch-Brite wheel??