Main Discussion Area > At the Forge
Edge Grinding
Trapper Rob:
Don where did you buy it at?
Mesophilic:
We're talking about the "primary bevel" and not the "edge bevel"?
For primary bevels I use these blocks of steel sitting on my tool rest. Each side it cut and ground to an angle, starting at 7° and ending at 3°. A precise angle doesn't really matter as this will change depending on if you're grinding 8th inch vs quarter inch thick steel and whether it is 1 inch wide or 2 inches wide. The important part is just having a step down in angles as you progress, starting with rhe steepest and working down till you get the the point you want. If I'm doing a flat grind I work my way down till the grind reaches the spine. If I'm doing a saber grind I'll stop stepping down when I reach the desired depth of grind. Below is a pic of two choppers .25 inches thick and 10 to 11 inch cutting length, the one on the left is saber ground with just the 7° block, the one on the right I worked down to the 4° block and then free handed it the rest if the way to the spine.
I can't really take a pic and work at the same time, but you rest the steel against the block and push both in to the grinding belt, and then pull the blade from plunge to tip. You want to roll the tip laterally in to the belt while maintaining the same angle up against the block. Hard to describe this part, you don't want to let the knife pivot toward where the edge will be, keep it flush against the block, but pull back on the handle away from the grinder so the tip makes more contact with the belt as the main part of the blade pulls away. Otherwise you end up with an obscenely thick tip.
burchett.donald:
Home Depot has them for around 40.00, can't give a direct link...
Don
Trapper Rob:
Thanks guys.
bubby:
Robbie I Mark where I want the bevels to stop and freehand it. I usually do flat grind with kind of a convex edge
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