New kitchen knives!

[Taz575]

Worked on a couple of kitchen knives lately! 8" Nitro V funayuki with a fabric/laminate handle I made. Performs really well in the kitchen with the grind!


White #1 San Mai funayuki that I ground out and did a M3 composite bolster and carbon fiber burl handle:


Got this one stupidly thin!

 

[Alden Cole]

Taz, you should think about making your own photo gallery on here. The progression over time is cool, as well as having all your knives in one place.

 

[Taz575]

Yeah, that may be a good idea!

 

[MTBob]

Dang, that is some fine grinding skills right there! Good job!!

 

[Goot]

Any tips for how you ground that so thin without compromising the edge? I tried it once on 1084 and could not get the steel to stop rolling or chipping. I wasn't sure if it was my heat treat or if it was even possible.

 

[Taz575]

I do a full flat grind on a glass platen first, then I use a platen with F3 felt on it to give a convex grind. I slow the belts way down and keep the belt wet and the blade cool as I go.

The san mai is at 64 rockwell, so its very hard. The nitro V is 62 rockwell.

 

[Andre Grobler]

Any tips for how you ground that so thin without compromising the edge? I tried it once on 1084 and could not get the steel to stop rolling or chipping. I wasn't sure if it was my heat treat or if it was even possible.

practice and slow going... but kitchen knives that don't look ground like that are often compromised, you can use thicker stock, and the bevels not quite as acute, but almost without fail they must end up that thin at the very edge.