Thickness of blade before heat treat

B

b money

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Dec 1, 2013
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Hello all, as I'm going along I'm finding things I need to ask questions about. So how thick do you leave the blade after you put the bevel on it, and before heat treat? Obviously I want it thick enough so it won't warp in the oven and thin enough to to have a good slicing edge. What ever the thickness I will lay it out on the blank using a granite plate and height gauge. So at least the marking will be exact.
 
I grind all my blades hard. They get profiled, drilled and chamfered then HT'ed. I then surface grind them and grind in the bevels. Obviously, keeping the blade cool is paramount. If you are sending blades to Peters, it is my understanding (from many highly accomplished makers) that you can finish grind them before sending them in. The only stipulation to that is they need to be ground symmetrical. Many will tell you to leave at least .020" edge to prevent warping. That is probably good advice if you're not sending your blades to Peters.

Bob
 
For carbon steel, the edge should be between .020" and .030". For stainless steel, .010" to .020".

On thin blades, where the whole blade is .060 or less, it is often easier to just profile the blade and harden, then do the bevels after HT.
 
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