second try at grinding a blade how does it look (shape grind etc.)

[rhosk]

Here is my second try at knife making. cut from 1/8" 1095 with a hacksaw, rough profiling with a bench grinder. then finished profile with files and ground bevels ( slightly convex) with a harbor freight 1x30 inch belt sander using 40, 80, then 120 grit. What would you guys do next ? I don't think I can pull off heat treat myself right now. Also love to get some critiques on design

Thank you in advance for everyone's help so far both personally and through the wealth of info available all over this forum.

Robby

 

[texas gun person]

Looks pretty good for your first imo. My first knife just needs and handle and it will be done... kind of a similar shape too. Ill try and get a picture of it in a bit... just got done running, so I'm dying on the couch right now. keep it up!

 

[Overmountain]

Just an observation but it looks like you are lifting off the belt at the end of your grind. Causes it to be a bit fat at the tip and more convex than the rear. Try to add in a little more transition so that it doesn't look completely rounded over... Plunges, areas where several lines converge and such tend to lend an appealing overall appearance as they give a frame of reference for seeing the grind and overall architecture of the knife.
Cheers. Looks good. Keep at it....

 

[Frank Niro]

It looks like you have been able to keep your grind fairly even, but I believe the blade is on the fat side and yes, it could use some plunges to help. Frank

 

[rhosk]

Thanks that is the kind of stuff I was hoping for.I've been at and it looked off but I couldn't put my finger on it. I think I will try to thin the whole thing out particularly the tip then maybe drill out the handles a bit and possibly try to cut in some more pronounced plunges. I think I have the steel there I'll just use a file or maybe try some kind of simple jig with the grinder.

Keep the opinions coming. This is how I learn

 

[BFrancios]

rhosk,

Maybe you did this but get a sharpie and mark the entire blade. You will be able to tell where the belt (or file) hit the blade. Adjust accordingly. I used this technique on about my third try and it helped immensely. If you are going for a grind line across the length of the blade you can lightly scratch the sharpie ink off where that line should be and slowly grind up to it. Keep adding sharpie ink back onto the ground blade so you know that follow on passes are even. As you gain experience you can cut back on the sharpie process.

On that knife profile, you should see a natural distill taper start to form on the spine (top of blade) towards the tip where the grind line intersects the blade profile.


Good clean first/second effort.

Barry