Tip thickness, Chef knife

[Justin W]

I am grinding a chef knife using 0.06" stock. It is blended flatvex with a distal taper. The tip has gotten very thin, maybe 5 thou on the top side. I know the TBE guidance is as close to zero as possible. My question is regarding the tip only.

How much material should I leave there? I plan to hand sand it as is, and then re-profile the spine until the tip is the right thickness. It will get thinner or even worn off as I go, just wondering if there is guidance.

 

[DevinT]

I don’t know the exact thickness but it should have a stiff flex and not a wimpy flex

Hoss

 

[Skiller1nc]

I don’t know the exact thickness but it should have a stiff flex and not a wimpy flex

Hoss

there is a joke to be made here. I won't make it but it's there.

 

[Justin W]

I don’t know the exact thickness but it should have a stiff flex and not a wimpy flex

Hoss

I think I understand your meaning, but hopefully someone has something to add for clarification. The tip at 5 thou is definitely on the wimpy side. Mild finger pressure can flex it.

 

[Cushing H.]

I think I understand your meaning, but hopefully someone has something to add for clarification. The tip at 5 thou is definitely on the wimpy side. Mild finger pressure can flex it.

I cant say i pay real attention to the geometry of my blade tips, but if finger pressure makes it flex like that it is too thin. Grind it back until it is somewhat more rigid...

 

[weo]

How much material should I leave there?

part of the answer depends on the intended end-use of the blade. if it's merely a veggie slicer to make decorative garnishes, then that might be fine. If it's a honesuki where the tip is used for getting into joints and breaking down poultry, then that's on the thin side.

 

[FredyCro]

I think its hard to give a general response because it will also depend on the geometry of the grind and profile. And then of course intended use. That said you are using a very thin stock anyway so it will be slicey enough and I would put some emphasis on the strength/sturdiness. Or do some tip work on an onion, carrot, piece of beef (taking off fat/sinew) and see if the cut is getting away because the tip is flexing too much.

 

[HSC ///]

I am grinding a chef knife using 0.06" stock. It is blended flatvex with a distal taper. The tip has gotten very thin, maybe 5 thou on the top side. I know the TBE guidance is as close to zero as possible. My question is regarding the tip only.

How much material should I leave there? I plan to hand sand it as is, and then re-profile the spine until the tip is the right thickness. It will get thinner or even worn off as I go, just wondering if there is guidance.mm from the tip

I am grinding a chef knife using 0.06" stock. It is blended flatvex with a distal taper. The tip has gotten very thin, maybe 5 thou on the top side. I know the TBE guidance is as close to zero as possible. My question is regarding the tip only.

How much material should I leave there? I plan to hand sand it as is, and then re-profile the spine until the tip is the right thickness. It will get thinner or even worn off as I go, just wondering if there is guidance.

At 1mm back from the tip, try .08 to 1mm thick spine