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!
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.
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!
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!
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
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?
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
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/
Dude this is by far the best information I’ve seen on here about grinding chefs!! Thank you so much!
Thank you!! I’ll be doing an update version soon cause I’ve changed some things but glad it’s helping
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!
My pleasure!
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!
All part of the process! Good luck!
Very interesting grinding techniques 👍
Pretty Awesome Video! Really liked the process.
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.
Thanks for the feedback!
Great video, currently saving for the disc sander.
Good info here, lot of new ideas for this rookie. Thank you
My pleasure!
A disc sander in the shop is the ‘must have’ for finish grinding 👌. Great video bud 👍🍻🍻.
Big game changer!
Why is the disc sander so valuable?
Excellent work
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!
Thanks! push sticks are a great method from what I've seen and heard. Might have to give it a try one day
Great tutorial 👍
Thanks!
Next level grinding skills. I'm still using a jig.
Nothing wrong with that! I started on a jig as well, they can be very useful
Well executed!
thank you!
Thanks so much for your videos. You mention grinding then taking your measurements could you share what those measurements are? Thanks.
Great instructional vid mate, thanks. Wish you showed the last step with the disk and leather backing though.
Thanks. I decided against it as it was already a long video, but I will add it to the hand sanding video
@@saccoknives its just that i am getting a disc grinder soon and would like to know this approach.
Thanks again mate, great Job
Great video, very informative. Thank you
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!
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
Thank you! I appreciate it!
So whats the sharpening angle for these chef knives? Thx
Respect 👍
How many rpm does he run initially bevel grinding?
well made video, subscribed
Thanks!
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?
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
I’m still struggling with getting my final edge too thin on the initial grind. are you riding the bevel transition on the platen?
Sorry I’m not sure I fully understand?
What grit sandpaper was on the disc sander?
For the finish grinding I start with 220 and then 400
Are they already heat treated and tempered etc?
Yep. I generally do all my grinding post heat treating depending on the steel. In this particular case I heat treated at full thickness
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/
Thanks! The steel is 52100. Yea it definitely gets big and unwieldy and hard to balance
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 😃👍👍
Mine is from Beaumont metal works, I’ve heard good things about ameribrade though
Is the disc on your discgrinder flat or with beveled with 1°?
It’s the flat disc
What's your edge thickness before sharpening?
Essentially zero. Probably somewhere around 0.005”
is cereal a soup?
Naw soup gotta be hot
@@saccoknives lol nope.
Gespacho....
Vichyssoise....
Split pea....
@@SuperSteelSteve all great examples of savoury cereal!
@@saccoknives 🤣🤣🤣🤣
Well played sir
Radical, hand sanding next?
Tapered tangssss
Nice one mate....I found that helpful
👏👏👏👏👏👏🤜🤛
You have 69 likes, which is NICE, so consider this comment another like.
Respect 👊🏼