Thickness of a kitchen knife billet

i use one of nates 48 inch plattens on the parers and grind them to nearly 0 with bit of distal taper all is good. i have been finding more and more ways to use that 48" platen
 
Thank you for the advice again I'll make sure the grind is planned properly. In the previous run I spray painted the design cut out without the grind and added the grind on the area where the paint was present. I'll be very careful about the grind angle ;)
 
Love D2 myself for kitchen knives but AEB-L is a great choice too. More on the subject, 2.5mm is a great thickness to start with. 3.2mm is a bit too thick but can be ground down if you have the time / inclination.

Whatever you start with, getting the grind right, is the most important thing.
 
I have made a few kitchen knives out of Aldos .093 52100 and it is impressive stuff! Sharpened it up and stropped with some paste and the edge it takes is amazing! Like Butch said grind is more important than spine thickness. I ground a few "laser" thin and one thicker with a more robust grind and enjoy the performance of the thicker knife more. Will be trying out AEB-L in .11" thickness next. My 52100 knives I have made so far out perform all my Japanese knives including my Konosukes.
 
Thanks for the advice chaps :)

Yeah I would definitely pay a lot of attention to getting the grind right after the heat treatment. Hopefully the relatively simple chisel edge will work in my favour ;)
 
You must log in or register to reply here.
Back
Top