JAG
Well-Known Member
OK Dogs, I ordered up some 3/32 440C, 6 inch wide so I can make a couple of chefs knives. I am curious about grinding a chefs knife, should I grind it on the flat platen or slack belt for a convex grind? I really want to see some kitchen knives that you guy's have made. If you've made one, please post some pics in this thread!! Let's see it!!2thumbs