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Looking To Master The Art Of Advanced Blade Grinding? Techniques And Tips

Introduction

Welcome to the world of advanced blade grinding, where craftsmanship meets precision in the art of creating exquisite knives. Whether you are a seasoned knife maker or a novice looking to hone your skills, learning advanced blade grinding techniques can take your craft to new heights. 

Fortunately, mastering these skills is within reach, with courses available to guide you through the process. Let us delve into the fundamentals of advanced blade grinding and explore how you can elevate your knife making expertise through structured learning.

The Blade Grinding Process

In blade grinding, abrasive grinding wheels are used to shape the metal of knives. These wheels consist of numerous tiny grains with high abrasiveness, enabling the sharpening of even the toughest blades.

Grinds

When we discuss a blade’s shape, its profile is typically the first consideration. However, three other vital characteristics come into play: the grind, primary bevel, and distal taper.

The grind refers to how the blade is thinned to create the cutting edge, which is visible from the coil to the tip when viewed from behind the handle. While crucial, the grind alone does not provide the full picture of a knife’s setup.

Grinds vary, including flat, concave, convex, or complex geometries like an s-grind. 

Bevel Grinding

Welcome to our guide on advanced blade grinding techniques, where we will explore how to grind flat, hollow, and full-flat bevels to perfection. Mastering these techniques is essential for any serious knife-maker, and we will walk you through the process step-by-step.

When using a belt grinder, it is important to start with a coarse grit belt, such as 36-grit, for rough grinding. These belts remove material quickly and generate less heat than finer-grit belts. Remember to keep a quench tank nearby to cool off the workpiece, especially after heat treatment, to avoid ruining the blade’s temper.

For those without access to a belt grinder, flat bevels can still be created using simple tools like files. A filing jig can help maintain a consistent angle while filing, ensuring good results with patience and practice.

Alternatively, an angle grinder with a flap sanding wheel can speed up the process, particularly for creating convex bevels on blades without a plunge line. Carefully mark out the desired bevel height and plunge line on the blade, then use a combination of the grinder and file to shape the bevels and clean up the plunge line.

For precision and efficiency, grinding bevels on a 2×72 grinder is recommended. This method offers speed and accuracy, making it the preferred choice for many experienced blade makers. Whether using a belt grinder, files, or an angle grinder, mastering advanced blade grinding techniques opens up a world of possibilities for creating high-quality knives.

Grinding Flat Bevels

Grinding perfect bevels requires skill and patience, and many knife-makers struggle with achieving clean, straight lines. Freehand grinding, although challenging, is a technique that can be mastered with practice and persistence. It involves holding the blade at a sharp angle and slowly removing material to create the desired bevel width, adjusting pressure and angle as needed.

Bevel jigs offer an alternative method for grinding flat bevels, providing stability and consistency. These jigs secure the blade and slide along a flat work table, allowing the knife maker to maintain a precise angle while applying steady pressure to the belt grinder. 

Tilt tables are another popular option, offering flexibility for both novice and experienced blade smiths. They allow for easy production of flat bevels and provide total control over the grinding process.

Whether freehand grinding or using jigs and tilt tables, achieving consistent and precise bevels is essential for creating high-quality blades. With the right techniques and tools, knife makers can elevate the quality of their work and produce stunning, professional-level results.

Full Flat Grind

Grinding a full-flat bevel requires a different approach compared to flat bevels, as it tapers smoothly from the spine to the edge without leaving a distinct bevel line. To begin, scribe railroad track centre lines along the blade’s edge and rest the spine on a 90-degree work table.

Using a coarse grit belt, remove the majority of the material by breaking the corner and grinding a steep angle close to the scribed line. Gradually adjust the angle to chase the bevel line upward toward the spine, until the blade is nearly flat against the grinder’s flat platen.

Attach a shop magnet to the blade tip to act as a handle, allowing horizontal grinding along the platen. Use progressively finer belts to achieve the desired surface finish, and use painter’s tape when moving the magnet to the other side to prevent scratches.

Hollow Ground Bevels

For hollow ground bevels, a large contact wheel is used instead of a flat platen. These grinds can be done freehand or with various jigs, with the diameter of the hollow determined by the wheel size.

Pressure jigs are historically popular, tracking perpendicular to the grinder’s belt. Turning a dial on the jig creates pressure, pushing the blade into the belt as it’s pulled across the grinder.

Alternatively, the tilt table can be used, as discussed for flat bevels. It allows adjustment of height and angle. The process involves scribing parallel lines on the blade edge and sliding the blade into contact with the wheel while supporting it flat against the table.

A useful tip is to scribe a scrap wood piece with the same centre line pre-set for blade thickness, then grind a bevel to adjust the width without damaging the blade.

Testing The Blade Tips

Consider that popular YouTube cutting tests, such as slicing paper, cardboard rolls, and thin tomato slices, primarily assess your sharpening skills. They do not offer a true measure of the knife’s cutting performance, both for you and your customers.

A skilled maker frequently tests blades during production. Once the blade is close to the final dimensions, cutting some food without the edge or handle gives an initial insight into its performance.

If the performance is unsatisfactory, investigate potential issues:

  • Is the blade too thick behind the edge? (It may struggle to start the cut.)
  • Is the blade too thick, higher up the bevel? (It might wedge.)
  • Is the grind geometry too flat? (Food could stick, causing resistance in the cut.)
  • Is the convexity too wide behind the edge? (The edge may feel thick and lead to wedging or cracking.)

For wedging tests:

  • Cabbage
  • Carrots (listen for cracking sounds)

For food release/striction tests:

  • Potatoes
  • Onions (also test the tip)

Simple Tips For Keeping Kitchen Knives Sharp

Whether you are a novice or a seasoned chef, a sharp knife is essential. Dull knives require more force to cut, increasing the risk of accidents. 

Sharp knives, however, cut effortlessly, reducing the chances of slips. Additionally, they ensure clean and precise cuts, crucial for professional-looking dishes. Regular knife maintenance is key to keeping your kitchen safe and your culinary skills sharp.

Be Gentle with the Sink:

  •  Avoid tossing knives into the sink, as metal-on-metal contact can dull the blade. Instead, place them on a cutting board nearby for cleaning after your meal

Choose the Right Cutting Surface: 

  • Use a cutting board made of wood, polyethylene, or plastic to prevent dulling or damaging the blade. Avoid surfaces like stainless steel or marble

Regularly Use an Honing Rod: 

Keep your blade aligned with a honing rod to maintain its sharpness. Make sweeping motions at a 15- to 20-degree angle across the rod for best results

Promptly Clean Your Knives: 

  • Clean knives after each use to prevent food residue build up, which can lead to dullness. Hand-wash them to avoid damage from dishwasher heat and pressure

Thoroughly Dry Your Knives:

  •  Towel-dry knives after washing to prevent rusting, which can dull the blade and shorten its lifespan

Invest in Sharpening Tools:

  •  Regular sharpening every few months is essential. Consider options like whetstones or electric sharpeners for at-home use

Try Ceramic Mug Sharpening: 

In a pinch, the unglazed bottom of a ceramic mug can sharpen a knife. However, use caution, especially with expensive knives

Mindful Storage: 

  • Store knives safely in knife blocks, magnetic strips, or sheaths to prevent damage and maintain sharpness

Advancing Your Skills

To master advanced blade grinding, immerse yourself in a community of seasoned knife-makers. Joining such a group offers more than just learning; it’s about sharing a passion. Engage with experts, observe their techniques closely, and ask questions. 

Actively participate in discussions, workshops, and demonstrations. Dedicate time to practice diligently, learning your skills through trial and error. Embrace feedback graciously, learning from both successes and mistakes.

Persistence and patience are key; mastering blade grinding is a journey, not a destination. Through collaboration and dedication within the knife-making community, you will advance your craft beyond mere hobbyist status, becoming a skilled artisan in your own right.

The art of advanced blade grinding transcends mere craftsmanship; it embodies a dedication to precision, mastery, and continuous learning. By immersing yourself in a community of expert knife-makers, you not only refine your technical skills but also cultivate a deeper understanding of the craft’s nuances and traditions. 

Embrace the journey of improvement, celebrating every grind as a step towards excellence. Through shared passion, perseverance, and collaboration, you will carve your path to becoming a true artisan in the world of knife making.

People Also Ask

What is the last thing you must do when sharpening a knife?

For the final step in sharpening, use an old leather belt or purchase a strop. Apply a bit of baby oil to the leather to evenly spread the polishing compound. Remember, quality matters, so invest wisely.

Why don’t my knives stay sharp?

Knives may dull quickly due to various factors: inferior steel, overly thin edge angles, improper sharpening, misuse, or incorrect storage.

Do dishwashing knives dull them?

Dishwashers can quickly dull kitchen knives due to high water pressure. To preserve their sharpness and save money in the long run, invest a bit of elbow grease in hand-cleaning them.

Author: Janice van der Westhuizen

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