I was worried about warping. So, I left the blades pretty darn thick. They were D2 hardened to 60.
For .180 (3/16ths) steel I ground to an edge thickness of .060, then treated. Well now that they are hardened, I'm wearing out belts trying to get the flat grind down to .030. (Personally I like sharpening knives with an edge around .020 thick.) I've finished one, I have another down to .045, but I don't think I can stand trying to get the third one down to size.
(In the future I hope I don't need to leave this much meat before heat treating.)
Any Ideas how I can get these down to size? Maybe buy a coarse diamond hone and do it by hand? Maybe switch to convex and just work the edge?
Ideas?
Steve
PS I'm using up Zirconia 60 grit belts.
For .180 (3/16ths) steel I ground to an edge thickness of .060, then treated. Well now that they are hardened, I'm wearing out belts trying to get the flat grind down to .030. (Personally I like sharpening knives with an edge around .020 thick.) I've finished one, I have another down to .045, but I don't think I can stand trying to get the third one down to size.
(In the future I hope I don't need to leave this much meat before heat treating.)
Any Ideas how I can get these down to size? Maybe buy a coarse diamond hone and do it by hand? Maybe switch to convex and just work the edge?
Ideas?
Steve
PS I'm using up Zirconia 60 grit belts.