Bevel on thin steel?

LONGBOWKID · January 17, 2009, 03:42:00 PM

How do yall usually grind your bevel on fair to moderately thin steel?

Just wondering, I'm only letting it go about 1/4" tops, up the blade, but I'd like to know what I can get away with...

Maybe some pics for examples?

I'm still wanting the thickness (what little I have of it) in the blade, as I dont want a blade that flexes.

Help and advice is much appreciated...Hope all that made sense...

The Kid

beaver#1 · January 17, 2009, 09:15:00 PM

how thin are we talking about?

LONGBOWKID · January 17, 2009, 09:20:00 PM

Roughly 1/16" to 3/32"

LONGBOWKID · January 17, 2009, 11:28:00 PM

Anyone?

LC · January 18, 2009, 12:14:00 AM

When I'm working with something that thin I just slack belt sand it, and then buff finish. Then belt sand the 25 degree honing edge.

OconeeDan · January 18, 2009, 07:20:00 AM

I have made blades using 3/32" steel, but no thinner than that. It is harder to work with than thicker steel (for me). I still hollowgrind it and end up with a very thin blade that can get wicked sharp.
But the thinner the grind, the more flexible the blade.
We are basically talking about kitchen knives here, steak and paring knives. Also filet knives.
Hunting knives, in my opinion, need to be a tad thicker than 3/32.
Dan

imskippy · January 18, 2009, 01:06:00 PM

I just kinda wing it until it looks good. I think maybe I've gone 1/4" by hand with files. This is probably a tad thinner than 1/8" steel from a 7 1/2" circu;ar saw blade. SKippy

LONGBOWKID · January 18, 2009, 01:26:00 PM

Thanks guys. Thats about what I thought.

The Kid

knives · January 24, 2009, 10:14:00 AM

I grind a lot of fish knives from1/16 steel,I use a platen behind the steel.Basicaly I have a piece of dymond wood in the same shape as the blade and clamp the profiled steel to it.
this gives me somthing to hold and support to the thin piece of steel.
If you need more send me an Email murray@stamourknives.com

Hope this helps