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11-30-2013, 01:55 PM
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Steel Addict
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Join Date: Sep 2013
Location: Southwest GA
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A good angle
Ok, I know from my sharpening days all about angles and cutting edges, but this knife building thing is a different beast entirely.
I'm doing a knife which has about a 6" or 7" blade on it and is 1.5" wide on 01 Tool Steel. What would a person do the angle of the first grind in, bear in mind that I'm trying to do a full grind on this. Or if you can think of a grind that may look better, speak up! Right now I was thinking 10 degrees...............too much or too little?
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11-30-2013, 02:04 PM
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Founding Member / Moderator
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Join Date: Jun 2002
Location: Wauconda, WA
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You're talking about the primary bevel grind and the first mistake you're making is even trying to consider what angle your grind might be. A full flat grind is a full flat grind and there is only one way that will fit on a blade of any given dimension. Start at the edge and grind to the centerline with the blade edge up. Make that first few passes about a quarter inch wide and keep grinding until you get real close to the centerline. Then, go over it again and widen that grind another quarter inch until it blends in with the first grind. Do this on both sides until you reach the spine. When you reach the spine you can then grind the entire width of the blade to do the fine adjustment that will completely flatten it out. If you try to do that whole grind it one shot you'll never get there. When you're done you'll have the flat grind you wanted and who gives a flying hooyah what angle it is ....
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11-30-2013, 05:13 PM
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Join Date: Sep 2013
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Flying hooyah? Be interesting to see to say the least.............lol Thanks again Ray.
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11-30-2013, 10:13 PM
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Skilled
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Join Date: May 2013
Location: robbinsville, NC
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10 degrees is way too steep by the way
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Austin Colvin
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12-01-2013, 06:20 AM
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Actually, it's 10 degrees on one side of the blade, so the angle is 20. At least that's what the people at Tormek in Sweden taught me a few years ago when I first starting sharpening. Not that I actually went to Sweden, the machine was from there.
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12-01-2013, 03:07 PM
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Skilled
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Join Date: May 2013
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yes but that is the edge not the primary bevel
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Austin Colvin
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12-01-2013, 06:33 PM
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I think that you are talking about scandi ground blades that only have one bevel and not a full flat grind. Most knives, such as a full flat grind, have a primary bevel and then a secondary bevel for the finished edge. Just be aware that the scandi grind is one of the more difficult edges to put on a knife. Even with a grinder you tend to produce a slightly convex bevel that you will have to flatten on a stone.
Doug
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angle, art, bevel, blade, building, edge, flat, flat grind, grind in, grinding, knife, knife building, knives, make, making, scandi, sharpening, steel, stone |
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