Chef knives project.

Guindesigns

Guindesigns

Well-Known Member
I want to make a shorter chef knife for my wife any tips or advice anyone can give me. I'm thinking carbon steel and I'm treat it with vinegar.
 
I did a Chef knife. 3/32, 01 cut out the shape heat treated it and ground like Ekims video. FANTASTIC video and a must see if you want to try one of these knifes.
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Pic of the Chef I did. The darkening on the blade is from a wash in Lemishine and Ceramic Media in a rock tumbler for a couple hours.
 
Sure it would you just wouldn't have the no plunge look to it!! Plus a thin blade like that might not work well with a hollow grind? Try it and see!
 
Gliden07 said:
Sure it would you just wouldn't have the no plunge look to it!! Plus a thin blade like that might not work well with a hollow grind? Try it and see!
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There is a system when you hollow grind that goes by the steel thickness size of wheel this will tell you how high you can go so you don't blow through the metal.Just Goggle hollow grind calculator.All you do is punch in the #s and it will give you the grind height.
 
What is the diameter of the wheel planned to use for hollow grind? As thin as most chef knives are, regardless of wheel diameter you're not going to have much in the way of a bevel, perhaps 1/4" or so? That would leave rest of blade full thickness which isn't too good for a slicer. A FFG with perhaps a convex edge seems to work best for chef knives. There's a reason you don't see hollow grinds advertised for chef knives.
 
scott.livesey said:
for first time, go with 1/16" O1 or 8670, grind about 3 degrees per side till edge is 0.03(1/32"), HT, temper to Rc62 or so, grind 6 or 7 degrees per side and sharpen.
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If you follow this advise to a "T"...you will be pleasantly surprised with how nice and easy the blade turns out...search Scott's HT recipe for complete ease of mfg.
 
what kind of grind should I look into doing for a chef knife? I've only ever done a hollow grind on any knife so learning time again. hahaha
 
KenH said:
What is the diameter of the wheel planned to use for hollow grind? As thin as most chef knives are, regardless of wheel diameter you're not going to have much in the way of a bevel, perhaps 1/4" or so? That would leave rest of blade full thickness which isn't too good for a slicer. A FFG with perhaps a convex edge seems to work best for chef knives. There's a reason you don't see hollow grinds advertised for chef knives.
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a ten inch is the only wheel I have right now. soo ten inch.
 
scott.livesey said:
for first time, go with 1/16" O1 or 8670, grind about 3 degrees per side till edge is 0.03(1/32"), HT, temper to Rc62 or so, grind 6 or 7 degrees per side and sharpen.
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Do what Scott said...trust me, I will be following that advice this weekend. In my opinion flat grinds are easier than hollow grinds plus I would not think you could grind very high on 1/16th with a 10 inch wheel without blowing through. Are you by chance grinding on a Grizzly 2x72?
 
Chris Railey said:
Do what Scott said...trust me, I will be following that advice this weekend. In my opinion flat grinds are easier than hollow grinds plus I would not think you could grind very high on 1/16th with a 10 inch wheel without blowing through. Are you by chance grinding on a Grizzly 2x72?
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Sweet post pics when your done. I'd love to see it when your done. And no I'll be working on my kmg. My grizzly is strictly for sharpening and buffing now.
 
You could do a 10" hollow in the middle - to edge side 1/3rd of the blade followed up with a slackbelt conves to the edge... an S- grind a la Robin Dalman... it is good with food release and as you manage to get it thinner, it will be very good for low cutting effort... but it is not a beginner grind, and you need to do everything after heat treat... I would rather just use the wheel to hog some steel and use slackbelt to get a convex grind going...
 
more thoughts on using thin steel, say 1/16" or less. you aren't grinding off that much steel. i usually break the edge and start the bevel draw filing with a 12" Bahco or a 14" Nicholson B*stard file. i grind bevel with 60 grit, then 100 or 120 grit, then 220 grit before heat treat. there is no real reason to "Hog" on 1/16" steel, the coarser the belt, the more work to get rid of all the scratches. the more scratches you grind out before HT the better, hardened steel does not grind as easy
 
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