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- Oct 8, 1998
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Originally posted by Gollnick
The problem with making a trainer by grinding down a live blade is that you want the "edge" of a trainer to be quite thick. Even a dull edge will cut and scrape if it's thin.
To get the edge of a live knife thick enough, you'll probably have to grind off about half of it. And then there's the tip. You want a really rounded tip on a trainer because even a dull point will stab right into a person if there's any force behind it. So, to adequately round the tip, you'll have to remove to much of the length of the blade.
It would depend on exactly what knife you have. I would imagine on a cheaper knife, you are not going to have the majority of the blade left...but it would be something.
Now, I did make a Trainer out of a BM#44 and if you look at one of yours, it will be quite evident that if you're going to make one, that's the one to use. The tip is ground off almost one hald inch back and approximately one quarter inch from the edge is ground back.
That is very thick when you actually do it and then you see the end result.
But the problem is, that is where most people stop. Which is why I always tell them they have to get a large [bench-sized] whetstone and alot of oil.
The flats you created by grinding the point and edge off then have to be worked over the stone, almost like you are trying to re-sharpen the whole thing, but the angle is of course different.
Once you have all of the flats you created rounded nicely...it is about as safe as a real knife turned trainer can be.
But you are right about one thing...almost any of them will go in you. The only ones that won't that are commercially available are the ASP Red Knife, but it sucks because it is too limp and the AMK-A/F Trainers, and they will possibly dislocate a rib, etc...might kill you if thrusted into the throat...
Always have to be careful.