How I Grind My Chefs Knives

Lots can be said about how to grind bevels on kitchen knives and theres tons of different techniques and methods that work, these are just the ones that have worked best for me and my process. Find what works best for you and build on that! Hopefully some of the information in this video can help you along your way.
Thanks for checking it out!

[@jameshenick3741]

I appreciate you breaking down your grinding processes. I learned from trial and error. It's nice to see someone really breaking down one of the fundamental aspects of creating a knife. Thanks!

[@saccoknives]

My pleasure!

[@zgi5950]

Pretty Awesome Video! Really liked the process.

[@vasg4472]

Very interesting grinding techniques 👍

[@griffithshandmade-knives]

A disc sander in the shop is the ‘must have’ for finish grinding 👌. Great video bud 👍🍻🍻.

[@saccoknives]

Big game changer!

[@markdoran551]

Thanks so much for you guidance mate, its awesome. Your delivery makes it so easy and relaxing to follow.
Keep it up mate, i have learnt heaps from you.

[@saccoknives]

Thanks for the feedback!

[@EveryTongue]

Excellent work

[@jasonstevens-aka-BigBawb]

Working on my first convex set with my new rotary, wish I had seen this video yesterday. I am going to try this process soon. Thanks!

[@saccoknives]

All part of the process! Good luck!

[@BigNicky77]

Great video, very informative. Thank you

[@buzzbladz7142]

Great video, currently saving for the disc sander.

[@whitecaps775]

Good info here, lot of new ideas for this rookie. Thank you

[@saccoknives]

My pleasure!

[@fencingrocks3]

Great demo! I do almost exactly the same process, with a couple tweaks, like using the work rest and push stick method for the main bevels. I'm jealous of your rotary platen though! I just use a leather backed flat platen or the unsupported part of the belt. Thanks for the video!

[@saccoknives]

Thanks! push sticks are a great method from what I've seen and heard. Might have to give it a try one day

[@idwolverine1867]

Great tutorial 👍

[@saccoknives]

Thanks!

[@harryvanniekerk7269]

Well executed!

[@saccoknives]

thank you!

[@captainbud3797]

Thanks so much for your videos. You mention grinding then taking your measurements could you share what those measurements are? Thanks.

[@GrimL3]

well made video, subscribed

[@saccoknives]

Thanks!

[@markdoran551]

Great instructional vid mate, thanks. Wish you showed the last step with the disk and leather backing though.

[@saccoknives]

Thanks. I decided against it as it was already a long video, but I will add it to the hand sanding video

[@markdoran551]

@@saccoknives its just that i am getting a disc grinder soon and would like to know this approach.
Thanks again mate, great Job

[@Anderson-HandForged]

great content i learned alot i actually have a few chef knife orders i need to get a rotary platen is your from Ameribrade? thanks Mark 😃👍👍

[@saccoknives]

Mine is from Beaumont metal works, I’ve heard good things about ameribrade though

[@KB-me9gb]

This is helpful. Thank you. When do you blend your transition from handle to blade? Is that during hand-sanding? Also what leather do you use for your disc sander? Just glue it on before gluing on your abrasive? Thank you!

[@saccoknives]

Glad you’ve found it helpful! I’ll usually blend that transition with my disc sander while it has the leather backing, just carefully touch it so I don’t wash out the flat area for the handle scales to sit on. Then it can be blended further during hand sanding. For the leather on my disc I’m using 8oz veg tan, but be sure to chamfer and round the edge of the side where you stick the sandpaper, if you leave it at a 90 degree it is very very easy to catch the edge of your knife, and that is extremely dangerous and scary. I use 3m feathering disc adhesive for the disc, also use it on the leather. Hope this helps

[@KB-me9gb]

Thank you! I appreciate it!

[@kkkastro123]

What type of belt are you using at the 7 min mark when you're about to grind the distal taper?

[@saccoknives]

Still a 36 grit belt

[@jeffhicks8428]

looks cool man. what kind of steel is that? Also this blade profile would be awesome for shorter guys like say 180 mm down to say 165, even less, say down to 150. For the bigger guys I tend to prefer flatter asian ones with more subtle belly/

[@saccoknives]

Thanks! The steel is 52100. Yea it definitely gets big and unwieldy and hard to balance

[@sausage_jake2360]

How are you making your grind convex it looks like a flat platten? Are you just holding your thumb mid bevel to remove the most material there are is that platten slightly convex?

[@saccoknives]

Near the end of my grinding process I start to introduce a little convex by lightly rolling the knife from spine to tip. Then I add full convex using my rotary platten. The rotary platten is basically where the convex comes from

[@michaelmaisenhelder1275]

Is the disc on your discgrinder flat or with beveled with 1°?

[@saccoknives]

It’s the flat disc

[@jaimemierke8407]

What grit sandpaper was on the disc sander?

[@saccoknives]

For the finish grinding I start with 220 and then 400

[@ridhwaanjogiat1708]

What's your edge thickness before sharpening?

[@saccoknives]

Essentially zero. Probably somewhere around 0.005”

[@genin69]

Are they already heat treated and tempered etc?

[@saccoknives]

Yep. I generally do all my grinding post heat treating depending on the steel. In this particular case I heat treated at full thickness

[@ClenioBuilder]

👏👏👏👏👏👏🤜🤛

[@kristian.sacco.]

Radical, hand sanding next?

[@saccoknives]

Tapered tangssss

[@wadejensen3301]

Nice one mate....I found that helpful

[@lukassacco240]

is cereal a soup?

[@saccoknives]

Naw soup gotta be hot

[@SuperSteelSteve]

@@saccoknives lol nope.
Gespacho....
Vichyssoise....
Split pea....

[@saccoknives]

@@SuperSteelSteve all great examples of savoury cereal!

[@SuperSteelSteve]

@@saccoknives 🤣🤣🤣🤣
Well played sir

[@MrBrokenwrenches]

You have 69 likes, which is NICE, so consider this comment another like.

[@saccoknives]

Respect 👊🏼