Did I make this to thin ?

B

Black cat

Well-Known Member
Working on 12 inch chopper from 1084. Its flat ground and distally tapered.
3/16 spine tapered to about 1/8th at the edge. I would leave it at that but it uas quite a bit of material Injave ro remove to get the grind marks out.
looking at it id say the edge will be just around 1/16 give or take when all is done. Is this blade... A lost cause or will the 3/16 spine keep it rigid enough ?
 
Not a lost cause. You can always remove material from sharp edge to give yourself a little bit more meat on the edge after heat treating.

I have done it many a time or two.

DeMo
 
Thanks! Ill try that grinding it back a bit. I was tninking more like the body of the blade bending or breaking on small saplings and such. Idk is that likely with a grind like this ?
 
Hope all goes well in the heat treat..... if it were me, with my luck, it would come out of the quench crooked as a dog's hind leg.
 
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