Hello again everyone!
So I’m working on knife #3.. a large Kramer style chefs knife. Obviously way too big for a beginner like me but I apparently like to push my luck lol.
I got some nasty scratches toward the spine on each side. Can’t even get them out with a 36 hogger (although it’s pretty eaten up.. waiting on more in the mail). Anyway, I’ve decided they actually look okay with a belt finish since the scratches line up, but I cannot for the life of me get those horizontal lines (from heel to tip) to disappear into a nice flat face on each side if I go above a 36 grit belt. It’s obviously an angle issue since the blade is so tall. Do I need to take off more material on each side? It’s getting pretty thin... or maybe I should just hand sand from heel to tip and just accept that the scratches toward the spine will stick out like a sore thumb. Or maybe just leave a 36 grit finish lol.
I guess I’m just trying to get ideas from you guys to see if I’m missing something. Just “thinking out loud” I suppose.
- Seth
So I’m working on knife #3.. a large Kramer style chefs knife. Obviously way too big for a beginner like me but I apparently like to push my luck lol.
I got some nasty scratches toward the spine on each side. Can’t even get them out with a 36 hogger (although it’s pretty eaten up.. waiting on more in the mail). Anyway, I’ve decided they actually look okay with a belt finish since the scratches line up, but I cannot for the life of me get those horizontal lines (from heel to tip) to disappear into a nice flat face on each side if I go above a 36 grit belt. It’s obviously an angle issue since the blade is so tall. Do I need to take off more material on each side? It’s getting pretty thin... or maybe I should just hand sand from heel to tip and just accept that the scratches toward the spine will stick out like a sore thumb. Or maybe just leave a 36 grit finish lol.
I guess I’m just trying to get ideas from you guys to see if I’m missing something. Just “thinking out loud” I suppose.
- Seth