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Thread: How to grind a single bevel knife

  1. #11
    Dave Martell's Avatar
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  2. #12

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    When I grind single bevels, I do it on a radius platen on my belt grinder. Without that or a large contact wheel or wet grinding wheel that Dave posted, I dont know how else to do it. maybe a specially made Sen or something along those lines??


  3. #13
    Senior Member jessf's Avatar
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    Cool vids. Always like watching stuff made by hand.

  4. #14
    Dave Martell's Avatar
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    Quote Originally Posted by JMJones View Post
    When I grind single bevels, I do it on a radius platen on my belt grinder. Without that or a large contact wheel or wet grinding wheel that Dave posted, I dont know how else to do it. maybe a specially made Sen or something along those lines??

    I haven't ground a single bevel myself but I have re-ground quite a few and what I use (like yourself) is a radius platen.

    I also really like to use (wait for it)......LOL.....a rubber hand sanding block.......under the belt.
    The curved part of the block has quite a few radius(s) built into it so I can sort of click in to whatever the maker did. I'm not so sure it'd work well for grinding from step #1.

  5. #15
    Senior Member milkbaby's Avatar
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    Thanks Robin, Jess, Dave, and J.M. for the practical info! When I get around to making this single bevel, I'll try doing the ura since it seems important to further sharpening.

    To confirm, a single bevel edge will not be centered with respect to the spine, right?

  6. #16
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    Quote Originally Posted by milkbaby View Post
    Thanks Robin, Jess, Dave, and J.M. for the practical info! When I get around to making this single bevel, I'll try doing the ura since it seems important to further sharpening.

    To confirm, a single bevel edge will not be centered with respect to the spine, right?
    Yes, If you lay a very well made single bevel URA side down it will sit flat with the spine at a 90 degree angle.

  7. #17

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    I have not done a distal taper on Gyuto. For single bevel, I flat grind using a holding fixture for precision on the primary grind. After calculating the geometry of the bevel height, I set the correct grinder work rest angle and grind down to .030". Then sharpen to 15 degrees for the secondary grind. I only work with high carbon steels and Hitachi Blue No. 2, so I can obtain a extremely sharp kitchen blade with this technique.


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