Grinding wide bevels - how to?

Discussion in 'Shop Talk' started by Matus, Jun 27, 2019.

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  1. Aug 22, 2019 #31

    Kippington

    Kippington

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    A small green parrot Hobbyist Craftsman

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    I have some pictures of the finished product here:
    https://www.instagram.com/p/B1duFLdjyLf/
    You can clearly see the distal taper in one of the pictures.

    I might have to make some more of these in the future, they have a cool look to them.
    They don't perform all too well though, if I'm honest...
     
    Last edited: Aug 22, 2019
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  2. Aug 22, 2019 #32
    It looks nice. The bevel is pretty wide though - what kind of grind does it have?
     
  3. Aug 22, 2019 #33

    Kippington

    Kippington

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    Thanks!
    Double concave, large radius. Pretty much covered it earlier in this thread.
     
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  4. Aug 22, 2019 #34

    Carl Kotte

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    And you’re telling me this now?!?
     
  5. Aug 22, 2019 #35

    Kippington

    Kippington

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    I just realised that you're following this thread, you might think the one you bought has distal taper. It doesn't really have any, it's short enough that the tip needed more weight to keep the balance at the pinch.
     
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  6. Aug 22, 2019 #36

    Carl Kotte

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    Sorry, my remark was meant as a joke! I trust you.
     
  7. Aug 23, 2019 #37

    Kippington

    Kippington

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    Cool beans. :D
     
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  8. Aug 23, 2019 #38

    Carl Kotte

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    Internetz and the irony: hard thing (both to get across and to receive/understand)! I try to cut down on it, but it is hard to resist sometimes.
    Maybe there should be a ’joke button’ that could be pushed by the sender here on KKF to avoid uncertainties.

    Wrt grinding wide bevels: Keep up the good work everyone! And, a question: can you grind them on a meat grinder too?
     
  9. Aug 23, 2019 #39

    Nemo

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    Only if it's a meaty knife.
     
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  10. Aug 23, 2019 #40

    bryan03

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    "more you forge thinner, less time you spend on the grinder, more time you have for beer" :D
     
    Last edited: Aug 23, 2019
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  11. Aug 23, 2019 #41

    Carl Kotte

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    True words of wisdom! Who said that originally? Montesquieu?
     
  12. Aug 23, 2019 #42

    da_mich*

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    It looks very nice. It´s a good work. How big is your grinding wheel?
     
  13. Oct 9, 2019 #43

    milkbaby

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  14. Oct 9, 2019 #44
    I did manage to get a decent wide be el grind on the first blade, but it is still far from finished. I am now working on a second knife (a little nakiri for my daughter) which is also going to have a wide bevel (if it works out), although a very narrow one.
     
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  15. Oct 10, 2019 #45

    ForeverLearning

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    Reading through, I think this is similar to Vachon Knives on ista, he has a guide to grinding in his stories which could apply well. He grinds free hand however, not sure if you are using a jig.

    If this isn't the same could you explain how?

    https://www.instagram.com/vachon_knives/?hl=en
     
  16. Oct 11, 2019 #46

    Kippington

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    Honest question: Do you guys consider this to be a wide bevel?

    I'm realising there's no clear definition, but I always thought wide bevels had to have taller bevels relative to heel height.
    I wonder if anyone considers a Takeda to be a wide bevel? :p
    [​IMG]
     
    Last edited: Oct 11, 2019
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  17. Oct 11, 2019 #47

    rob

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    Interesting question Kipp.

    I have a bit of a love/hate relationship with Takeda's. I love the steel and heat treat, and for some reason i can consistently get all my Takeda knives insanely sharp very easily. But some of them have a weird cross sectional geometry and feel extra thick behind the edge.

    Not being an expert by any stretch It's almost like they forget to (or more likely deliberately for food release?) hammer or grind behind the edge. As to your question i wouldn't call them a wide bevel, more of a Scandi grind or 0 degree bevel. Like you i consider a wide bevels to be much taller.
     
  18. Oct 11, 2019 #48
    I have decided to tall all double bevel knives with a shinogi 'wide bevel' knives. And - I am tending towards the opinion, that the more narrow this wide bevel is (yes, there would be a bottom limit and the shown Takeda would be about there), the more I like how the grind can perform when done well.
     
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  19. Oct 11, 2019 #49

    suntravel

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    Yes when it is water cooled....

    ... must find time to build a chilled platen :)

    420mm wheel ist sometimes a bit to small;)

    Regards

    Uwe
     
  20. Oct 13, 2019 #50

    milkbaby

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    I'm tending towards the same feeling as Matus above. I guess with respect to the specific Raquin example, some people wouldn't necessarily call it that due to the "soft" shinogi resulting from leaving as forged above the grind.

    And actually my post was more about the general geometry suggested by the choil pic. Instead of having parallel flats above the shinogi, to have them angled toward each other to decrease the resistance on and/or tendency to crack certain items that are taller than the wide bevel grind.
     

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