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That's do-able. I would use the drill press to do the connect-the-dots thing for profiling blades, then finish cutting the rough blanks with a hack-saw. And of course, make holes for any pins/rivets/bolts and to remove a bit of weight from full-tang designs.
I would use the bench grinder to clean up the profiles pretty close to final dimension. Maybe even to start grinding bevels. Then use the 1" belt grinder to get bevels closer to finished, and hand-tools from there.
I'll bet a six-pack you've already figured this out. Get some steel and get to work
EDIT: it would be fun to attend a grind-in where experienced makers and new guys alike have only those three power tools with which to work, and see what they come up with. I know for certain that a person with a little skill and some planning CAN grind a decent blade on that set-up :thumbup:
8 large lemons
10 oz can of white grape juice concentrate
1 lb 14 oz granulated sugar
6-1/2 pts water
1/4 tsp grape tannin
1/4 tsp pectic enzyme
1 tsp yeast nutrient
Champagne wine yeast
Boil water and dissolve sugar in it. Grate the zest from 3 lemons into primary. Juice all lemons and add juice to primary. Add grape juice to primary and add sugar water. Cover primary and set aside to cool to room temperature. Add tannin, yeast nutrient and pectic enzyme. After 12 hours, add yeast. Ferment until specific gravity drops to 1.020 (about 8 days). Rack into secondary, top up if required and fit airlock. In 4-6 weeks, check specific gravity. Rack when S.G. is 1.000. Top up and refit airlock. Age 6 months, checking water in airlock periodically. Rack into bottles and age additional 6 months before tasting.
Where I seem to screw up is the bevel grinds... 3 knives in... Story of my life hahaha