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Do you still forge to shape or did you switch to stock removal?
I used to hammer everything out by hand for 5 years, even down to the bevels, but about 2 years ago I started using an angle grinder for the rough profile and it cut my time from 6 hours to 2 on a typical kitchen knife. The purists in my local shop say it's cheating, but honestly my grind lines are more even now. Has anyone else made that switch and felt the tradeoff on blade strength or finish quality?
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evan_harris1429d ago
You ever find yourself staring at a half-finished blade and wondering why you're torturing yourself? I was the same way, all hammer and hand files for years. But once I got an angle grinder for the rough work, I never looked back. My bevels are straighter, my hands don't ache for days, and I actually have time to fix mistakes instead of rushing. I used to think it was lazy, but honestly, the tool doesn't make the knife, the final edge does. Better control on the finer passes matters way more than how you got there. Keep the forge for the fun parts, but let the machine handle the grunt work.
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