Recommendation? Working on first chef knife.

[Bob Duguay]

Finally have my new grinder set up and making sparks. I started on my first chef knife that JT
Water jetted on his first run. I ground the bevels like Is demonstrated on a video on Ekim knifes YouTube channel. They came out pretty good and is pretty thin. I did have a problem with a slight plunge line in front of grip. But I made a bigger mess trying to blend it in. Oh well. But my question is for those of you that round over the spine and finger Choil how to you accomplish that?
Thanks in advance.

 

[scott kozub]

I just use the slack belt and hold it perpendicular and roll it up and down. For the choil I use a 1" belt that was split from a 2". Just roll it back a forth and take it to a fine grit to make hand sanding easier.

If you have a file guide it will help because you need to terminate the rounding before the scales if doing a full tang.

 

[HSC ///]

I like 3m microfinishing film. I cut it into long strips like a shoelace width and then use the shoeshine method on the spine and choil