Thinking about making a kitchen knife. Opinions wanted!

On a 1/16"thick kitchen knife, you just sort of flat grind it, and then use the slack belt ( or rotary platen) to make the bevel curve down into the edge. This will cut well, and be quick to re-sharpen.

You might describe a convex grind as a curved full flat grind.
 
WhiteOwl said:
I would be sending it off for heat treating. I guess I'll pass on the sabre grind and use a convex grind. It'll look a lot better on a kitchen knife too. Spareparts, would you mind posting a couple of pics of the knife you decided worked best for you?
Click to expand...

Normally I don't post my pics here because I feel sooooo outclassed by the pros, especially when my hamon failed. But the knife works great and was alot of fun to make.

Untitled.jpg


The picture isn't the greatest but you'll notice that I gave it a continuous curve that almost doubles back on itself near the handle. For me, this feature is great when rocking the knife as I cut and mince.
 
A convex grind can also be described as a spirangle; which is like a spiral, except made up of straight line segments instead of curves. The straight line segments can then blended into a convex grind.

Fred
 
On thicker blades, I like to refer to a convex grind as an "appleseed" grind. That conveys the gradual change of curvature that Fred was alluding to.

On Japanese blades it is made exactly as Fred describes...a series of flats at different angles. Then the flats are blended together as one smooth curve.

On a 1/16" blade unless you try hard to keep it flat, it will most likely form a slightly convex edge anyway. On a blade .060" thick and 2.00" wide, the word convex doesn't have a lot of meaning. I would say to taper the blade to .010-.015" and then form the edge.
I just taper the bevels on the flat platen and round into the final edge on the slack belt. This makes a good sharp edge. A few licks on the fine stone and a couple passes on a charged strop will make that into a very sharp edge.
 
Thanks for all of the good advice. I understand the different grinds pretty well, just wasn't familiar with the term sabre grind for some reason. I'll post up pics when I get it done in a couple of weeks! I think next time I'll go with 3/32" for a chef's knife. You guys are awesome.
 
You must log in or register to reply here.
Back
Top