How to Grind a Chef knife for new knife makers!!!!
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- Опубликовано: 22 май 2021
- in todays video I tried to quickly show my process for grinding a chef knife! hopefully this helps you guys out for future builds!!! please drop a comment below for future video ideas!!!
The best belts to use!!!! ....amzn.to/3wkCEZA 
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Very helpful for me. I'm making a chef knife for my parents for a Christmas gift.
Awesome! Thank you for watching!!
Thanks for taking the time and doing what you do I’m a new knife maker and it helps me a lot 👍
Really appreciate that man!
that was a great video that I learned a bunch from, short sweet and to the point thanks!!!!
Awesome to hear, thanks for checking it out!
I am very thank full for the method that you demonstrated. I am happy that I started following your channel. Thank you very much!
Thank you for watching!!!
me too
Another great video!
I like the plunge line . Just like mine !! Awesome
Thank you
I actually designed and make a smaller sheepsfoot style camp "chef" knife that I and others have really loved but I am looking to design my first real kitchen chef knife so the timing of this video is great. Can't wait to get one out of the shop and into the kitchen. I plan to put in an order on your Etsy here sometime in the near future as I'd really love to support what you do and contribute to your journey as a full-time bladesmith. Keep up the great work!
Well I would really appreciate that!!! Thank you !
Thanks this was helpful. I'm working on my first recurve blade 10 inch blade Kukri 16.5 overall 1/4 inch think. Jersey Steel sent me the wrong thickness but we can work with it. I'm going for a full flat to take off some steel but have never done it on a recurve. The recurve is making me second guess myself and This is helping me get geared up
O very cool! I haven’t done many recurves, that should be awesome!
Good stuff, I’ll have to try one of those sometime.
Thank you!!
Thanks for your videos. I really appreciate people like you taking the time to teach people like me.
Well I really appreciate that!! Thanks for the kind words and for checking out the videos!
Do you grind before or after heat treatment which would you recommend
Great video. I have been binge watching your videos this past week. I just got a 2x72 and have been working on my bevels. I found it interesting that you turned the blade upside down and kept it all on the right side of the grinder. Is that how you do all yours grinds? I have been switching to the left so I can see the edge, but have been having problems on the left side.
Yes that is how I do my grinds however it’s a bad habit I think. I just struggle with my left hand so doing it edge down with my right hand has just become how I grind all the time and have forced myself to figure out how to get good results. Not recommended though.
Cool video, do you convex any of your chef knives, also howz the food stick on your chef knives, thanks 🤙
With full flat you do get some food stick But the performance is worth it. I haven’t tried a convex grind on one.
Looks great. How did you set the initial bevel? If you are free handing it all how do you know both bevels are the same?
That center scribe line keeps everything even!
Know this is an older video, but I was wondering if you ever used a mist system for heat on your 2x72, any pros and cons with it.
I never have tried one but I think it’s a cool option!
Good video, as always. Was wondering...do u get your blanks cut out..waterjet or laser? Might have missed it in prev.videos....AND do the companies on the signs shown on the wall behind the grinder sponsor you? Just curious.all the best stay safe kerp up the great work
So I have a couple of my designs water jet cut but for the most part I do them in house on the band saw. I am “sponsored “ by red label abrasives , which just means I get a discount on my belts!
Cool. Thx for letting me/us know.
Great video! Do you use a template for your chef's knife. If so could you share the template?
I don’t have a template on that, thanks for watching!
Do you grind in 45s before you start or is the edge flat the whole time? I've seen a lot of makers recommend 45s to increase belt life but makes it a bit challenging to keep the apex centered!
I do not!
Thanks for watching!
What’s your heat treat and tempering on your chefs knife if don’t mind sharing…thanks in advance
I go off the New Jersey steel baron heat treat directions!
When you take it to zero...doesn't that leave the edge too vulnerable to "rolling"...I mean a steel would save it, but, for the average kitchen cook, what would you suggest?
If your heat treat is correct a zero edge holds up great. For someone with no experience with custom kitchen knives you can leave a little meat behind the edge and they will still perform better then any store bought knives but the thinner the better
Do you not switch hands grinding? Looked like right primarily
I don’t. I do both sides with my right hand
That’s Knice. Did you harden your bevel jig ?
Yes I did!
I made a big chopper from a skill saw blade. It gets razor sharp but doesn’t last. I still use it all the time. I didn’t try to temper it. No idea what steel it is.
Probably not the best steel I’d guess
@@gentrycustomknives8008 I bought some 1084 and I’m about half way through making a knife. I’m using a file and sandpaper. Takes a lot of patience as the progress is slow.
What’s the thickness of the steel you start with thanks
3/32 👍
Do you ever use AEB-L?
I have a few times! I like it
Secret belt finish? ☹️ Is it scotch brite?
Maaaaaaaaybeeee
What the recipe heat treat for that chef 52100?
They have great recipes for every steel on the New Jersey steel baron website
@@gentrycustomknives8008 I figured I'd pick your brain....just got a Evenheat kiln...
Qi
What’s your heat treat and tempering on your chefs knife if don’t mind sharing…thanks in advance
I go off New Jersey steel baron heat treat recipe