Second full build.

Joined
Apr 29, 2020
Messages
67
Any pointers or advice is appreciated!
Aeb-l at 61rc, heat treated by trugrit. Handle is birdseye maple, pins are 3/8. Small fracture from tamping the huge pins, got a little towards the blade on the top pin. It has been repaired.

20201127-194503.jpg
20201127-194446.jpg
 
Workmanship and grinding looks excellent.

Unless the knife is for a purpose that needs a very wide and heavy blade, it would probably look and function better about 1/4" to 3/8" less wide. That is advice for the next blade.

Also, the sharp point at the heel is just asking to cut you. Put a small 45° facet on the corner to make it safer.
 
A couple observations (NOT to say I could have done better...)

if you want to give it a try ... you might want to try hand sanding on the flats to eliminate those coarser grit grind lines that show up on the right hand side flat.

also - the edge looks a little concave towards the back. If intentional, good. If not, you can carefully change the profile by carefully grinding back the edge at the heel (NOT grinding the bevel, but holding the blade perpendicular to the belt, just like you were profiling) concentrating on *just* producing a convex edge. Then resharpen. Second build? ... great job!
 
It looks great!!! IMO the fit and finish is very nice, I actually leave a machine finish on some of my own knives. I also like the design, it looks like it could serve as a slicer and heavy duty chopper.
 
A couple observations (NOT to say I could have done better...)

if you want to give it a try ... you might want to try hand sanding on the flats to eliminate those coarser grit grind lines that show up on the right hand side flat.

also - the edge looks a little concave towards the back. If intentional, good. If not, you can carefully change the profile by carefully grinding back the edge at the heel (NOT grinding the bevel, but holding the blade perpendicular to the belt, just like you were profiling) concentrating on *just* producing a convex edge. Then resharpen. Second build? ... great job!

I did notice some lines that Ive sanded out since taking the picture!! Funny how a photo can show flaws that you have missed!!

The slight concave came while sharpening tbh, it was just thinner at that point, I sort of like the flow it gives, haven't decided if I want to leave it or not, thanks so much for the input!!
 
Workmanship and grinding looks excellent.

Unless the knife is for a purpose that needs a very wide and heavy blade, it would probably look and function better about 1/4" to 3/8" less wide. That is advice for the next blade.

Also, the sharp point at the heel is just asking to cut you. Put a small 45° facet on the corner to make it safer.
You mean here? (Please ignore the sharpening oil and metal dust. Its smeared all over.)
20201128-141512.jpg
 
Yes, just grind a 45° angle on the corner to make a small flat spot. I have chefs bring me a knife they bought with a sharp end corner to do that. No matter how careful you are, the back of your finger will sooner or later bump that razor sharp point.
 
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