sharp grind lines - how to?

J

JLK

Joined
Jan 28, 2009
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8
how does one consistently get sharp grind lines?

i have noticed something common with the first knives of beginning knife makers. the edges are often slightly rounded over, giving the blade a less than clean crisp appearance.

is it simply finesse and experience that produces nice crisp edges?

i have seen threads that mention jigs, but i guess the thread was old and the info was not there.

please take no offense they are all beautiful, it is just something that has caught my eye.

Thank you.
 
Good lay out helps. Knowing before you begin, what you want the results to be is important.

This seems like an obvious point; but being able to concentrate on the different angles involved and being able to reproduce these as you grind, goes a long way toward, giving you acceptable grinds.

Any movement from the required approach angle affects the end results.

As already stated, there is no substitute for practice.

Fred
 
In addtion to practice, check your work often as you grind, don't ever second doubt as to exactly where the steel is on the wheel.
 
To avoid "rounded" transition between flats and grind itself, you might try to clamp (firmly :)) two pieces of sheet metal to both sides of the blade - after you are finished with grinding, simply remove the sheets from the sides.

Another way is to use a surface grinder on flats of already ground blade.
 
alot of 1st. time makers will either buff or hand sand out there grind lines . They will learn .
 
Use sharp belts, trying to prolong the life of worn belts just builds up heat and can round off grind lines
 
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