Bevel on thin steel?

[LONGBOWKID]

How do yall usually grind your bevel on fair to moderately thin steel?

Just wondering, I'm only letting it go about 1/4" tops, up the blade, but I'd like to know what I can get away with...  

Maybe some pics for examples?

I'm still wanting the thickness (what little I have of it) in the blade, as I dont want a blade that flexes.

Help and advice is much appreciated...Hope all that made sense...

The Kid

[beaver#1]

how thin are we talking about?

[LONGBOWKID]

Roughly 1/16" to 3/32"

[LONGBOWKID]

Anyone?

[LC]

When I'm working with something that thin I just slack belt sand it, and then buff finish. Then belt sand the 25 degree  honing edge.

[OconeeDan]

I have made blades using 3/32" steel, but no thinner than that.  It is harder to work with than thicker steel (for me).  I still hollowgrind it and end up with a very thin blade  that can get wicked sharp.  
But the thinner the grind, the more flexible the blade.  
We are basically talking about kitchen knives here, steak and paring knives. Also filet knives.
Hunting knives, in my opinion, need to be a tad thicker than 3/32.
Dan

[imskippy]

I just kinda wing it until it looks good. I think maybe I've gone 1/4" by hand with files. This is probably a tad thinner than 1/8" steel from a 7 1/2" circu;ar saw blade. SKippy

 

 

[LONGBOWKID]

Thanks guys. Thats about what I thought.

The Kid

[knives]

I grind a lot of fish knives from1/16 steel,I use a platen behind the steel.Basicaly I have a piece of dymond wood in the same shape as the blade and clamp the profiled steel to it.
this gives me somthing to hold and support to the thin piece of steel.
If you need more send me an Email [email protected]

Hope this helps