Sabatier chef knife

A

ArmyAviator

Joined
Aug 10, 2014
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2
Career Army but cooking is my passion; I bought a Sabatier blank for a 4" chef's knife; I have other finished knives from Sabatier, Thiers, France; they're carbon steel, very old, and are finished/tapered all the way down to an edge that is very easy to restore and they're my favorite. To this blank, I need help from ground zero. With what do I give at shot at this, the finishing to an edge and good point? I can figure out the handle, but I've never worked steel down like this. Thank you, and really enjoying the site.
 
I have three bench grinders that I guess I could use with varying wheels. And I have plenty of room for a larger belt grinder...? Completely a novice here.
 
It's really difficult to do a kitchen knife without a belt grinder. I'd suggest studying up the overall knifemaking process for a while; there's a lot to take in but there's no way around it.

If you're really going to do a kitchen knife, you will need some way to remove hardened steel after it has been heat treated. A belt grinder is the most common way, but if that's not something you can do, a really coarse diamond plate can slowly do the job.

Either way, researching and studying the general process first is what I would recommend.
 
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