You reeeeaaally have me considering the pushstick approach. I have done a lot freehand, but I am not crazy about the efficiency drop-off on large kitchen knives. I think I’ll give it a try today
Don, You're a better teacher than you give yourself credit for. I have ground probably 150 blades, so I am still a beginner. I definitely have picked up tips from your videos. Thank you! keep it up, you are helping me become better at grinding.
You are the only one that shows how to taper the whole spine. There may be other videos out there but I haven't seen them. Thank you. Very helpful because I am currently about to make my very first knife on a 1x42 belt grinder.
The blade naturally angles itself depending where you push, if that makes sense. If you push higher, then the blade will want to angle away from the platen; if you push lower, it will want to be more parallel.
I may not be a knife maker (avid knife buyer though) but videos like this really help me gain an appreciation for the work that goes into handmade knives. I just finished watching your first patreon video which was really cool too. If you’re watching this and learning a lot, his first patreon video is literally an hour and a half knife making class that goes super in depth. 10/10 recommend checking it out.
That means the world to me, thank you so much Luke! I can't believe you watched the whole thing hahaha. I'm still interested in doing that paring knife trade down the road.
I also use the push stick method alot, sometimes I go freehand and sometimes I just push with my thumb. What are you using for a push stick? Everything I've used leaves a line on the blade. Thanks for the video
Epic video. Couple of questions, how have you shaped the point of the push stick, ie how much of the Teflon stick makes contact with the blade? And question on the square end of the blade - is that because the knife is going to have a squarish tip or so you reshape the tip later into a point?
Hey David, the teflon is shaped kind of like a rough chisel point. There's very little in contact with the blade. Some time I should make a quick video on this. For the square end, I leave that there while grinding and finishing to act as a heat sink, then grind it down when the blade is almost done.
awesome video, don! you inspire me to try this knifemaking stuff on my own. even if I don't, it's great fun. thank you for sharing this with the world!
Nice one as always. Can you and Sam do a knife build off challenge. Both have the same brief and you don’t see each other’s knife until the end and see how similar they turn out.
Hey Don. I'm from South Africa and really like chefs knives. Recently started with knife making and struggling with full flat grinds. The perfectionist in me keeps fucking up ;) Thanks for the tips and videos. I'll be checking more content from you. A question : What do you use for a push stick? Looks almost like buffing compound? Cheers!
Not really, I think I can do a quick video on how I shape mine and why, but I've seen a bunch of different types and shapes. I just grind some small bevels on there to be able to change directions and stuff.
Really cool stuff ! I wonder how do you proceed when it's about grinding the bevel at the tip. I see that the tip is cut on your knife, so you need to grind the spine at the end and then make a drop. But How do you proceed if you want a straight spine ? Do you use a smaller push stick ? or finish free hand ?
It's the same process really, but minor adjustments. I generally always leave my spine flat on the work rest and then just push where I'm taking off material. Let me know if I need to clarify or if I misunderstood your question
Very cool video...and quite frankly sound advice and technique for any level of experience that stands true not just for kitchen knives but any style of knife👌👍 👊
This video was very helpful to me thank you! I have had trouble wrapping my head around how to get the distal taper to work out, but if you cut the 45’s at the spine the way you did then the taper takes care of itself. Thanks again!
17:12 This is my teaching philosophy exactly brother (Sorry Don, you got a little upstaged and that's okay because I think you taught me a looot about beveling)
@@noahnipperus7320 no joke Sam is a fantastic teacher, much better than I am. I think I'm good at explaining the big concepts but he has always been better at showing new makers how to do difficult techniques.
Hi Don Thank you so much really for this informative video on tapered grinding of the knives...can I ask you a question? Can we grind a knife on the bench grinder for first few steps and then blend it and make flatter on the belt grinder at the finish.. Can we do this steps on High speed steel blade as there is one video on RUclips in which a person grinding a prehardened high speed steel sheet on the belt sander...by doing this is he taking out the hardness of the blade and making it a softer? If high speed steel blade becomes a soft then at what temperature it Should be heatened and in what it it should be queenched to increase the hardness? And how it should be tempered? Thank you so much in the advance...it will really help me to make knives as I really want to make a knives from prehardened high speed steel which is easily available in India.
The blades you see me grind are all fully hardened. Check out the new video because I talk about how to grind without heating up the blade too much. I would recommend not using a bench grinder because they're usually not made to do such heavy grinding on hardened steel like this; you really want to have some nice ceramic abrasives to cut through hard steel.
@@DonNguyenKnives yes I have watched your video about how to grind without heating much and its really really informative.. thank you so much for your reply...all the best for your business 👍
It's a glass platen you can get at most knifemaking suppliers online. I like them because they stay flatter longer than steel platens, and I adhere them using VHB tape. When they crack or chip too much, cut between the tape, clean off, tape a new piece on.
@@DonNguyenKnives thats what I figured, tho the tape is a welcome surprise! Do you have a little metal shelf on the platen under the glass to prevent the glass from slipping down? And lastly are you able to do heavy profiling on the glass, or dies it damage it to fast/ overheat? Thanks!
@@lucasgumbiner8673 There is a little threaded rod that's bolted right below the glass platen to act as the shelf. Easier :) And nope, no issues with heavy profiling or anything, just be careful with impacting stuff into it (like the work rest and stuff).
@@DonNguyenKnives I almost exclusively use Nitro-V, which means I do all of my grinding post HT. I just don't get as many sparks. I'm using 36 grit CA Shredders as well, just on a 1x30.
@@Triple.Stripe.Knives ah yeah then in that case it's gonna be slightly different. Stainless grinds and sparks different than carbon, and with a smaller grinder you'd be throwing less sparks
You guys do a great job, but I believe you want to be considered as professionals, so I would highly encourage you to stop cussing in the videos you produce. It may seem like a small thing, but anyone can cuss, but those who hold themselves to a higher standard always stand out and are deemed more professionals. Just some encouragement for you guys.
Hey Dan you and your buddy are great at explaining this push stick process. I have just completed my 2x72 and have this awesome grinder and dont have a clue so I ground one blade and struggled with the whole grind and I'm looking for repeatability and came across your video. Thanks so much and I'll pitch in to help you guys for your hard work.
I've tried heat treating blades 1st, but I kinda came to the conclusion, breaking the blade in 3rds(for me) is the most efficient. Heat treating 1st, you have less chance of warps, but you also burn up more belts, so it really comes down to what is more important to each person. With the push stick(once again, for me) it seems less useful, if you have to keep checking heat, you are stopping more & taking more risk, whereas, bare hands, it's heat/dip, heat/dip & no chance of ruining HT. It's good to see all the different makers & different techniques. If you're interested we should do a collab, check me out... Take it easy...(P.S. I had to take a break from RUclips, it's all me editing, writing music & shooting video)
I agree, everyone has a method that works for them. I like doing all of the grinding post HT because it's easier to get my foundation established and that is my first priority.
Bullshit
You reeeeaaally have me considering the pushstick approach. I have done a lot freehand, but I am not crazy about the efficiency drop-off on large kitchen knives. I think I’ll give it a try today
Don, You're a better teacher than you give yourself credit for. I have ground probably 150 blades, so I am still a beginner. I definitely have picked up tips from your videos. Thank you! keep it up, you are helping me become better at grinding.
You are the only one that shows how to taper the whole spine. There may be other videos out there but I haven't seen them. Thank you. Very helpful because I am currently about to make my very first knife on a 1x42 belt grinder.
Don, do you angle the blade or keep the blade straight up and use the push stick
The blade naturally angles itself depending where you push, if that makes sense. If you push higher, then the blade will want to angle away from the platen; if you push lower, it will want to be more parallel.
I may not be a knife maker (avid knife buyer though) but videos like this really help me gain an appreciation for the work that goes into handmade knives. I just finished watching your first patreon video which was really cool too. If you’re watching this and learning a lot, his first patreon video is literally an hour and a half knife making class that goes super in depth. 10/10 recommend checking it out.
That means the world to me, thank you so much Luke! I can't believe you watched the whole thing hahaha. I'm still interested in doing that paring knife trade down the road.
awesome! Are you in Virginia? Just saw the shirt and im curious as thats where I live.
Nope, AZ! The shirt is from my friend Monolith Knives
Absolutely brilliant, bravo!!!
Master class! You get free Monolith t-shirts forever
Thanks for the tips great video. What are you using for a push stick? Looks like a big ass piece of chalk
Teflon
I also use the push stick method alot, sometimes I go freehand and sometimes I just push with my thumb. What are you using for a push stick? Everything I've used leaves a line on the blade. Thanks for the video
I'm using Teflon, which is low friction and stuff, but grit still gets stuck on it and makes lines. I'm not sure if you can get away from that
Great video Don. Thank you!
This was awesome, thanks for sharing! I am definitely gonna give that distal taper method a try!
Epic video. Couple of questions, how have you shaped the point of the push stick, ie how much of the Teflon stick makes contact with the blade? And question on the square end of the blade - is that because the knife is going to have a squarish tip or so you reshape the tip later into a point?
Hey David, the teflon is shaped kind of like a rough chisel point. There's very little in contact with the blade. Some time I should make a quick video on this. For the square end, I leave that there while grinding and finishing to act as a heat sink, then grind it down when the blade is almost done.
great video Don, just by seeing you work is possible to learn a lot. I got a lot of tips from you. I really admire your work.
Nice one, Don. You have inspired me to try a tapered tang.
Do it Craig! They transform a knife!
You probably won’t want to make a knife without one once you do.
So many questions answered in one video. Thank you! I already grind with a push stick b/c of you. Going to practice that distal taper method.
So much cool tips and tricks! Thanks for this great video it is really helpful 👍🔪
awesome video, don! you inspire me to try this knifemaking stuff on my own. even if I don't, it's great fun. thank you for sharing this with the world!
Great video you explained the concepts very clearly!
Nice one as always. Can you and Sam do a knife build off challenge. Both have the same brief and you don’t see each other’s knife until the end and see how similar they turn out.
That would be pretty fun actually.
Do you have a video on how you grind in your points?
Yes, look for the video with the 5 knifemaking tips. There's a short bit in there
So helpful
Great video! Pls more!
Hell yeah bruuuuuuh
Thanks Prabhs!!
My favorite knife maker sharing his secrets! Mad respect for all that you do and spreading that knowledge with the world.
Hey Don. I'm from South Africa and really like chefs knives. Recently started with knife making and struggling with full flat grinds. The perfectionist in me keeps fucking up ;) Thanks for the tips and videos. I'll be checking more content from you.
A question : What do you use for a push stick? Looks almost like buffing compound? Cheers!
Thanks man! The push stick is made of teflon. It's nice because it doesn't grab on the blade as much and it has a fairly high melting temperature.
Awesome video. Your push stick..... Does it have specific angles etc.??
Not really, I think I can do a quick video on how I shape mine and why, but I've seen a bunch of different types and shapes. I just grind some small bevels on there to be able to change directions and stuff.
Great tips, will have to try it out, I think I've prematurely ruined some ceramic belts doing what you talk about
Oh yeah, I've wasted so much money on belts doing exactly what I said not to do.
Really cool stuff ! I wonder how do you proceed when it's about grinding the bevel at the tip.
I see that the tip is cut on your knife, so you need to grind the spine at the end and then make a drop.
But How do you proceed if you want a straight spine ? Do you use a smaller push stick ? or finish free hand ?
It's the same process really, but minor adjustments. I generally always leave my spine flat on the work rest and then just push where I'm taking off material. Let me know if I need to clarify or if I misunderstood your question
Very cool video...and quite frankly sound advice and technique for any level of experience that stands true not just for kitchen knives but any style of knife👌👍 👊
Agreed, the techniques should translate pretty well for most blades
"I still fuck up a lot" - That's just what people need to hear to dare to make stuff themselves!
Really great video. I would just say that the voiceover audio should be a bit louder to match the on screen audio. Cheers
Thanks for the tip Magnus!
This video was very helpful to me thank you! I have had trouble wrapping my head around how to get the distal taper to work out, but if you cut the 45’s at the spine the way you did then the taper takes care of itself. Thanks again!
So glad it helped you
Thats one very inspiring video Don! As all others that you post are, thank you very much sir!
Thank you so much
Thanks for the generous tips. I definitely will support your videos on Patreon.
Thank you, I appreciate it so much
👍🏻
How do I double like?? This is a great resource
Great video boss! What is your push stick made of? And where do I get one? Thanks!
It's made of teflon! I got some round stock at McMaster Carr and shaped it. I'm also thinking about making some in the future to sell.
@@DonNguyenKnives get to it and take my money! 😇
Great video!! Thanks 👍
17:12 This is my teaching philosophy exactly brother (Sorry Don, you got a little upstaged and that's okay because I think you taught me a looot about beveling)
P.S.+ best visual quality yet?
@@noahnipperus7320 no joke Sam is a fantastic teacher, much better than I am. I think I'm good at explaining the big concepts but he has always been better at showing new makers how to do difficult techniques.
@@noahnipperus7320 also thanks man! They're just going to keep getting better and better!
Magnífico. 🤙🏽
Exactly how I was taught to grind as well!
Glad to hear I'm not doing it wrong haha
Hi Don Thank you so much really for this informative video on tapered grinding of the knives...can I ask you a question?
Can we grind a knife on the bench grinder for first few steps and then blend it and make flatter on the belt grinder at the finish..
Can we do this steps on High speed steel blade as there is one video on RUclips in which a person grinding a prehardened high speed steel sheet on the belt sander...by doing this is he taking out the hardness of the blade and making it a softer?
If high speed steel blade becomes a soft then at what temperature it Should be heatened and in what it it should be queenched to increase the hardness? And how it should be tempered?
Thank you so much in the advance...it will really help me to make knives as I really want to make a knives from prehardened high speed steel which is easily available in India.
The blades you see me grind are all fully hardened. Check out the new video because I talk about how to grind without heating up the blade too much. I would recommend not using a bench grinder because they're usually not made to do such heavy grinding on hardened steel like this; you really want to have some nice ceramic abrasives to cut through hard steel.
@@DonNguyenKnives yes I have watched your video about how to grind without heating much and its really really informative.. thank you so much for your reply...all the best for your business 👍
@@DonNguyenKnives please make a video on how to drill in fully harderned steel... thanks
@@swapnilmule3922 I don't know how to do that, I drill and profile before heat treating.... Look up how to use carbide bits to drill hardened steel
@@swapnilmule3922 Use high quality carbide bits which are made for hardened steel. Else you wont have a chance of drilling hardened steel.
Awesome video! Can I ask what material you flat platen is made of?
It's a glass platen you can get at most knifemaking suppliers online. I like them because they stay flatter longer than steel platens, and I adhere them using VHB tape. When they crack or chip too much, cut between the tape, clean off, tape a new piece on.
@@DonNguyenKnives thats what I figured, tho the tape is a welcome surprise! Do you have a little metal shelf on the platen under the glass to prevent the glass from slipping down? And lastly are you able to do heavy profiling on the glass, or dies it damage it to fast/ overheat? Thanks!
@@lucasgumbiner8673 There is a little threaded rod that's bolted right below the glass platen to act as the shelf. Easier :) And nope, no issues with heavy profiling or anything, just be careful with impacting stuff into it (like the work rest and stuff).
@@DonNguyenKnives awesome! Thanks for the info brother! Super helpful
Wow, I'm shocked he uses 36 grit.
It's the most efficient at removing metal first, then I go to 80 grit and then to the disc grinder.
Great vid man! what material do you use for your push stick? Looks like a plastic.
Teflon! It has a high melting temperature and low friction.
@@DonNguyenKnives Where do you get a huge chunk of teflon like that? I have only ever heard of it being on pans.
@@stevenb3 you can get pretty thick honkin pieces from mcmaster carr. It's not cheap though but I think worth it.
What about delron,
what is that push stick made out of?
Teflon. Has a high melting temp and low friction
@@DonNguyenKnives Awesome! Tysm!
Are you grinding pre ht?
Nope, all of this is post HT
@@DonNguyenKnives Wow that's a lot of sparks then.
@@Triple.Stripe.Knives yeah with good ceramics they absolutely rip through steel. Otherwise, I definitely wouldn't be grinding much after HT
@@DonNguyenKnives I almost exclusively use Nitro-V, which means I do all of my grinding post HT. I just don't get as many sparks. I'm using 36 grit CA Shredders as well, just on a 1x30.
@@Triple.Stripe.Knives ah yeah then in that case it's gonna be slightly different. Stainless grinds and sparks different than carbon, and with a smaller grinder you'd be throwing less sparks
You guys do a great job, but I believe you want to be considered as professionals, so I would highly encourage you to stop cussing in the videos you produce. It may seem like a small thing, but anyone can cuss, but those who hold themselves to a higher standard always stand out and are deemed more professionals. Just some encouragement for you guys.
Great video. It was a success first time with a push stick. It sped up my grind time on a chef knife. Thanks.
Hey Dan you and your buddy are great at explaining this push stick process. I have just completed my 2x72 and have this awesome grinder and dont have a clue so I ground one blade and struggled with the whole grind and I'm looking for repeatability and came across your video. Thanks so much and I'll pitch in to help you guys for your hard work.
I've tried heat treating blades 1st, but I kinda came to the conclusion, breaking the blade in 3rds(for me) is the most efficient. Heat treating 1st, you have less chance of warps, but you also burn up more belts, so it really comes down to what is more important to each person. With the push stick(once again, for me) it seems less useful, if you have to keep checking heat, you are stopping more & taking more risk, whereas, bare hands, it's heat/dip, heat/dip & no chance of ruining HT. It's good to see all the different makers & different techniques. If you're interested we should do a collab, check me out... Take it easy...(P.S. I had to take a break from RUclips, it's all me editing, writing music & shooting video)
I agree, everyone has a method that works for them. I like doing all of the grinding post HT because it's easier to get my foundation established and that is my first priority.