Stop overheating your edges when grinding.
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- Опубліковано 13 вер 2024
- www.patreon.com/donnguyenknives
Grinding edges starts to get really difficult when they get really thin. The difficulties are trying to get a nice clean thin edge, without overgrinding, and especially without overheating. You can fix a lot of problems but you can't fix overtempered steel.
How to grind blades: • How to grind knives mo...
How to thin edges: • How to make your kitch...
Video edited by: Jackie Tran
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I've always wondered how to get zero grind without overheating. Thank you great vid
Detail like this in your video is so very, very helpful to those of us who are learning on our own and really want to improve our skills. Thanks so much. I am proud to be a Patreon supporter.
Thank you so much man!
This is why I think wet grinding is the future, still a while to go before it is though
That's why I use a CoolMist & grind freehand, if it's burning your fingers it's too hot.
You still have to dip the blade.
Great quick tips for every skill level! Dope video my dudes!
Love the videos. I wouldn’t be mad if you added some ads to make a little money. Thank you for sharing your knowledge
Haha I might not have a choice, UA-cam might be forcing it on people pretty soon. Thank you though!
Water jet seems like a very good way to avoid overheating
what a great resource. i am new to knife making and need advice, but also inspiration and techniques like this. Very, very impressive
I use an 8" bench grinder for roughing out my blades. Then a 6" belt sander to refine the edge. That bit about holding the blade diagonally I use for the belt sander. I have a bucket of water next to the grinders and sanders for dipping
amazing video° Thanks for teaching us. !
Great video dude! Love the tips! Just the tips though.
great video don i have a ways to go to get that good on a grinder but stuff like this helps alot appreciate it Mark😀👍👍
Nice vid man
Nice tips, thanks for share!!
Thanks for the info!!
Looking forward to some patreon content :D
Thank you so much!
great info, where do you find Teflon rods?
Pretty much anywhere hardware store
I got mine from Mcmaster Carr
What sharpening stones do you recommend
I really like the splash-n-go stones from JKnifeImports. Any of their stones are good though, they have good stuff.
Don, is there a specific grit you like for hogging off material on the 2X72 for stainless, or would you use the same grit for carbon too?
I like to use 36 for the bulk grinding to get off as much as possible as quick as possible, then when I get closer to final geometry I'll switch to 80 or 120 grit.
@@DonNguyenKnives
Regardless of the steel?
Stainless or carbon makes no real difference, right?
@@jkg6211 Correct, at least that's my experience
@@jkg6211 if you can get your hands on vsm ceramics plus try them out the really shred stainless i can get 2 10 inch chef out of one 36 grit belt 👍
@@scherlfirearts7142 ~ Thank you Sir!
Is this grinding before or after heat treating?
After
Thanks for the info. Love the vids.
if it wasn't after it wouldn't matter if you overheated it...but you shouldn't grind it so thin before heat treat
Awesome Information ! Annoying "Music".
What's the disc you keep mentioning?
I have a video on thinning edges that I show a lot of the disc grinder in (the link is in the description above). I need to do a more in-depth video on it though
Thanks. Nice to learn from the masters.
So I've got a question, something that I always wonder when I see guys using jigs & push sticks. Can you actually freehand? I'm not being condescending, just asking. For years I've seen guys use shortcuts to get better grinds, but then years later(for the most part) their knives still look all the same. I'm not saying any 1 way is bad, each style has its place, but a lot of guys never learn any other way, which IMHO could become a problem. Hope all is well, take it easy.
Hey bud he actually freehands at the end of the video
But I like your thumb technique.
Yes I tend to freehand a lot of the later stages of grinding. Using a push stick is still a form of freehanding for me, you have to still control pressure and angle and all that.
@@DonNguyenKnives Right on, I've tried jigs & push sticks, but I found they just slowed me down. I guess I'm the opposite, cause I never took the time to learn how to use them.
Yeah I dunno with jigs - I do the push stick but I haven't had anything actually fixtured like that. If you were doing a lot of similar knives they can help, but might not be useful if all your knives are different. You can definitely do a hollow grind with a push stick though.
If you cause a small blue spot toward the edge, how would you test it to see if it's ruined?
If I saw it was blue I would know immediately it's already been overshot. You would need to carefully grind that edge back and maybe try to use hardness test chisels to get back to spec hardness, but this can be really difficult to know for sure.
@@DonNguyenKnives thanks for the response. Would you recommend throwing it in the dumpster or trying to go through the heat treatment process again?
👏👏👏👏