How to Grind a Chef knife for new knife makers!!!! 

Very helpful for me. I'm making a chef knife for my parents for a Christmas gift.

Thanks for taking the time and doing what you do I’m a new knife maker and it helps me a lot 👍

I am very thank full for the method that you demonstrated. I am happy that I started following your channel. Thank you very much!

that was a great video that I learned a bunch from, short sweet and to the point thanks!!!!

I like the plunge line . Just like mine !! Awesome

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!

Another great video!

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

Thanks for your videos. I really appreciate people like you taking the time to teach people like me.

Good stuff, I’ll have to try one of those sometime.

Man i love 52100

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.

Cool video, do you convex any of your chef knives, also howz the food stick on your chef knives, thanks 🤙

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.

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

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?

Great video! Do you use a template for your chef's knife. If so could you share the template?

What’s your heat treat and tempering on your chefs knife if don’t mind sharing…thanks in advance

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?

Do you not switch hands grinding? Looked like right primarily

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 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.

That’s Knice. Did you harden your bevel jig ?

What’s the thickness of the steel you start with thanks

Do you ever use AEB-L?

What the recipe heat treat for that chef 52100?

Secret belt finish? ☹️ Is it scotch brite?

Qi

What’s your heat treat and tempering on your chefs knife if don’t mind sharing…thanks in advance