Recommendation? Tip fragility on first knife

[EditB]

Hi all,

I'm just dipping my toes into the world of knife making and am repurposing an old machete blade I had lying around. I've made a knife jig based on the Gough jig and feel comfortable that I have a nice plunge line and bevel forming, however I think I am applying too much pressure when filing the tip area as the tip has become quite thin and is easily deformed with my fingernail.

My question is : should I reform the tip & shape of the knife by filing the spine to remove this thin portion or will it be alright when I temper it?

My gut reaction is to reshape it but as I have no experience yet with heat treating and couldn' find anything with various searches thought I'd just ask.

Thanks in advance,
Brenton

 

[Stacy E. Apelt - Bladesmith]

Thicken the edge back a bit near the tip. harden the blade and temper it, then test the blade. If the tip chips or breaks, re-shape it to make it thicker.

 

[EditB]

Thanks, will give that a go.

 

[Natlek]

Hi all,

I'm just dipping my toes into the world of knife making and am repurposing an old machete blade I had lying around. I've made a knife jig based on the Gough jig and feel comfortable that I have a nice plunge line and bevel forming, however I think I am applying too much pressure when filing the tip area as the tip has become quite thin and is easily deformed with my fingernail.

My question is : should I reform the tip & shape of the knife by filing the spine to remove this thin portion or will it be alright when I temper it?

My gut reaction is to reshape it but as I have no experience yet with heat treating and couldn' find anything with various searches thought I'd just ask.

Thanks in advance,
Brenton

Both sides are grinded ? Judging by the pictures it seems that you over grind whole edge of blade not just tip ? How thick is rest of edge now ? If it is too thin maybe you should grind whole edge side before hardening .........

 

[EditB]

Both sides are grinded ? Judging by the pictures it seems that you over grind whole edge of blade not just tip ? How thick is rest of edge now ? If it is too thin maybe you should grind whole edge side before hardening .........

Yes both sides have been ground, looking at it I have over ground to the center line and not left enough meat on the edge. Thank you for your edge line recommendation, I'll rectify the edge thickness in the work shop tomorrow night.