daizee
Knifemaker / Craftsman / Service Provider
- Joined
- Dec 30, 2009
- Messages
- 11,071
It's all in the wrists... (ow, ow, ow).
I've seen many variations of blade finish work in these fora, and would like to know how various makers decide how to finish their blades. Many seem to leave the vertical grinding marks on the primary bevel and that can look pretty good, especially on a modern style knife.
To date I've been flat-sanding my bevels (discovering how un-flat they often are!), but invariably there are nearly impossible to remove marks at the plunge. I'd like to take my finishes to the next level, but patience, time, and technique aren't all up to snuff...
How do you decide which finish to use? If you leave a ground surface, do you step up grip on your belts? Do you use same grinder/belt dimensions? How high do you go? How do you protect the final finish, or do you leave the ground surface only on stainless blades? (is that a reason to move to stainless?
)
If you hand-sand, what's the grit minimum you're happy with? Any techniques you're willing to share?
Thanks for your input,
-Daizee
I've seen many variations of blade finish work in these fora, and would like to know how various makers decide how to finish their blades. Many seem to leave the vertical grinding marks on the primary bevel and that can look pretty good, especially on a modern style knife.
To date I've been flat-sanding my bevels (discovering how un-flat they often are!), but invariably there are nearly impossible to remove marks at the plunge. I'd like to take my finishes to the next level, but patience, time, and technique aren't all up to snuff...
How do you decide which finish to use? If you leave a ground surface, do you step up grip on your belts? Do you use same grinder/belt dimensions? How high do you go? How do you protect the final finish, or do you leave the ground surface only on stainless blades? (is that a reason to move to stainless?

If you hand-sand, what's the grit minimum you're happy with? Any techniques you're willing to share?
Thanks for your input,
-Daizee