Thin Stock Wavey Bevel

K

KNelson

Joined
Jan 9, 2019
Messages
103
I usually use 1/8"-3/16" steel, but have recently ventured into kitchen knives and thin stuff. I've found how much more difficult the thin stuff is to grind! The chef knife I had no issues as I planned to have lengthwise sanding lines anyways, but I normally like to have perpendicular grinds from flat to bevels.

The bottom knife is the one I had troubles with that I was unable to correct without chasing the grind up to the spine. So I stopped where it was pretty even and cleaned it up handsanding. The steel is S35VN that I heat treated before grinding @ .09" thick. Does anyone have recommendations as to how you freehand grind such thin stuff and have a great even belt finish? Or is this something that is going to require hand finishing and sanding? I do freehand grind as I like the control and feel, where with jigs I never was happy with results.



Example of how I like my lines:
 
Several pass at end of grinding with light pressure , high belt speed and uniform motion of blade cross belt , works for me .This is done that way with 40 grit belt ............
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Yup.
The thin material deflects while you're grinding from heat, stress, and pressure. And again then later during quench. :P
Also, the angles are much steeper on thicker stock, and easier to feel, for me anyway.
That particular wave above is pretty minor. For a saber grind on thin stock, I'd correct that with a sanding block, elbow grease, and profanity. But then it would be hand-finished...
 
I'll be watching this closely. The issue is the small angle difference between the bevel and flat that compounds waves.

I find it helps to use a rest so you can focus on pressure against the belt. I place my left thumb behind the blade and draw the knife across the edge of the belt. I keep the blade angled very slightly off the belt. I'll also put my thumb right on the spot where I need to raise the grind line. As my thumb approaches the edge of the belt I start to apply a little more pressure with my thumb and then ease off once past. Very light pressure an sneak up on it. Of course a sharp belt is a must. Unlike above, I try to use very slow speed when getting close as I'm afraid I'll approach the belt at the wrong angle and dig a groove.

Once I screw up it use the slack belt and convex it or do a FFG ;). I find it very difficult to get straight lines on kitchen knives so you're not alone.
 
Yeah and the stock might have a lateral curve from grinding. It might help to switch grinding sides more frequently.
 
Yeah a few times I nicked the flats oh so lightly! Was easy enough to get out but made me nervous haha.

The first thing I noticed was my platen needed some surface work, but didn’t end up helping fully. Once I surfaced it I started getting better results but still not perfect enough to be happy with. I have a handful more of these to bust out so I’ll be trying everyone’s advice and see what works better for me!



 
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