Convex Grinding Parang Blades WIP

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Today in the workshop Ben has been working on getting some AEB-L stainless parang blades ready for their handles. Before the handles get attached it is important to get the Convex grind added to the blades, in this work in progress Wednesday Ben shows you the technique he uses to grind the blades to give them their amazing cutting performance, plus shares a few tips for the avid knife maker.
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Instagram: @craftlabknives + @craftlableather

Опубликовано:

16 сен 2024

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Комментарии : 23

@phila1714 3 месяца назад

Those blades are beautiful 😍!

@gibsonleather5835 Год назад

Good stuff--beautiful work! Thanks for taking the time to share it!

@TheCoffeeBushKid 2 года назад

That was amazing. Great to see the set up for grinding. Never seen a gator belt before. Amazing. Very, very impressed with cutting the tube unheld. And then you do it again. Unbelievable. Well done Ben. Very impressive. Take care mate Regards Andrew 🦘🦘😁👍

@BenOrford 2 года назад

Thanks a lot Andrew. Glad you enjoyed seeing what goes into the parangs. Sure that’s a bit of fun really but shows the thin edge profile even on the thick chopper. Many thanks cheers Ben

@markpywell1912 2 года назад

Amazing mate, will have to treat myself one of these days 👍

@richardhenry1969 Год назад

Never seen a parang that thin then have a scandi edge which is lightly convexed. I'd really have to see one in the field. To me it seems like it's a collector's piece. Especially with the stainless most parang are made of 5160 . If you really use your tools you never get rust. My grandfather said years ago stainless is for the people that don't use their tools. Stainless was made for the guy that doesn't know how to maintain or sharpen.

@6nosis Год назад

Well your GF didn't have access to these tight grained SUPER STAINLESS STEELS and if he (like all good artisans) would've kept an open mind and tried one; well the proof is in the pudding. He does special quenches and tempers particaular to AEB-1 and that is how a thin scandi-VEX Parang BLOWS YOUR MIND upon first connect!! GodBless

@armouredcockroach 2 года назад

How cool that can't wait stay safe Atb. Roach

@MrLupus2011 2 года назад

great tools. i got one of your early versions in 2012. i used it last to cut up 2 large pumpkins they were around 25/30 kg each .my kitchen knifes were not up to the task.

@danqrl 2 года назад

Love it Ben, any plans to make some Indian crook knives (mocotaugan) for your store?

@leemichel8199 2 года назад

Loved the advice given on here .2 questions do you end up with a lot of waste steel on the stock removal method and How wide do you start with . Thanks again for a great video. God bless . Lee

@wealdjourneyman 2 года назад

Ben, how would you advise maintaining a variable grind like this in the field?

@bertimunau2304 Год назад

The origin name this knife,we call it Duku Chandong,origin from local people of Borneo,Iban people

@justa1098 2 года назад

Love to see you grind a scandi from start to finish

@Abbbb225 2 года назад

won’t the edge be fragile if it is a blended Scandi rather than a true convex? That means the part of the grind nearer the apex will not be radiused.

@BenOrford 2 года назад

Not at all these have been extreme tested in the field and have Amazing edge strength and still super sharp 👍

@Abbbb225 2 года назад

@@BenOrford How does that work if you have a straight edge bevel with no secondary? What angle do you grind to at the Apex? What is the thickness behind the edge? do you strop for a micro convex? What is the HRC at the edge?

@6nosis Год назад

@@Abbbb225get out there and test one and answer your own question haas!! Its the future! These steels pwn u!

@cassselwood1566 2 года назад

An excellent how-to Ben. I'm just curious as to the why. What is the benefit of having the Scandy transitioning into the convex grind and is it unique to the parang, or would you do this on other blades as well?

@franotoole2702 2 года назад

The scandi is a great grind for fine tasks like paring or notching, the convex is more so for chopping/ slashing as it gives great strength behind the edge due to the geometry. So you get the best of both worlds. There are a variety of knives that have dual/ compound grinds, most of them are for out door knives giving the blade more versatility.

@rigajykra3159 Год назад

Convex stays sharp longer, stronger, splits wood more effectively, better for feather sticking, and (believe it or not) is easier to sharpen than scandi, no matter how straight you try and keep your strokes when sharpening scandi you’ll always turn it into a shallow convex, so most people already know how to sharpen a convex without knowing themselves.