- Joined
- Feb 27, 2006
- Messages
- 5,190
you might already know, but i was surprised at how fragile those magnets are. they snap like dried pasta. if you place them on the bench a few inches apart they attract and slam into each other and crack.
Some Japanese full tang kitchen knives like the Hattori "forum knife" line are actually ground like a sword in that the entire length of the knife is bevel ground including the tang. Slightly lazy i guess, but they avoid having to "blend" the plunge. You could do that in theory on this rig but for the fact tha it isn't long enough to do it all in one shot per side.
And grind only one side ............prefect !
That sounds interesting - Do you make very many chef knives this way? I might try that on next one I make. After all, using a plungeless grind I'll bet it wouldn't show that much at all.There really isn't any reason to bevel both sides on a FFG. So, the procedure is: flatten one side - flip billet - set sine plate to the rise needed to make the desired bevel (a function of the spine thickness and the 5" distance for the sine plate) - grind second side as the bevel - true up spine post-HT
How has the SGA worked out for ya? How's the accuracy?I ordered a Reeder Surface Grinder attachment for the new shop build. It will be on a dedicated horizontal grinder. I am very impressed with how rigid it is and how much you can do with it. Tapered tangs and blades, bevels, surface grinding billets of damascus, flattening blades post-HT, warp removal, etc.
It is shown with the 1.5X1.5 stock tool arm, but I will run it with a double arm for more rigidity.
The post sticking up is where the contact wheel goes. Being able to use different types of contact wheels is also nice.View attachment 1128148 View attachment 1128149 View attachment 1128150 View attachment 1128151 View attachment 1128152
I'm interested a tooHow has the SGA worked out for ya? How's the accuracy?