This exact San Mai knife that will be part of a giveaway! Make sure you FOLLOW Harry Gough: instagram.com/goughcutlery/ for the official announcement of the knife giveaway!
I run a metallography lab. We do all of our sectioning, grinding and polishing wet. It is easy to "burn" steel during the grinding proces. The thinner the section, the easier it is to damage the surface with localized retempering or rehardening. We can see it in the steel microstructure if the sample was handled improperly either by our sectioning process or was improperly ground in production. You can still burn the steel when wet grinding if you are being too agressive with stock removal.
Hi Robert thanks for sharing this info! I have little-to-no knowledge with metallurgy so it is nice to hear your comments on wet grinding on steel has 'some' effect to it but does little on the ability to potentially damage it if you're too aggressive. I understand that it could still damage the steel, but kindly bear in mind that I do have professional training on abrasive belts for a number of years and I still would personally suggest wet grinding as it prolongs the life of the belt due to reduced heat produced between the two substrates. I hope that makes sense. Thanks again Robert!
Wet grinding is how steel has allways been ground in industry...also..the japanese have always done it with water wheels. That is probably what is giving their kitchen knives that extra hardness and performance. Great channel this is. I love it.x
What really enlarges your belts lifetime is the right speed, if you stay above 30mts/sec, with the #36 ceramics I use around 40m/s speed and get around 20 blades of 4mm thickness and 150mm blade, beveling around 30mm hight
I do all my grinding post HT (stainless only these days) and have been wet grinding for two years, I use a twin jet Noga Minicool MC3100, spray both jets directly onto the blade , about half the jet sprays on the belt too, works a treat. Have a 200 litre drum under my grinder with a 150mm dust extractor in it, water stays in the drum, leather apron required.
jissus fok my ou... for wet grinding you don't need a waterfall, just a bit of misting or water dripping on the belt - that will cut a lot of the messyness down and still give you the advantages of "wet grinding" ... hope this helps cause wet grinding is worth looking into
Hi Erin! Hahaha! I know Harry made a mess didn't he? Ha ha ha! He had to work with the tools he had but it works for what he needs and makes his belt life so much more longer so I guess he hasn't felt the need to change it? Thanks for stopping by again and hope to see you in the other vids!
Hey buddy nice to hear from you and thanks for the comment! Yes, we definitely have more Harry Gough coming shortly. Don't forget to check out the rest of the series here: bit.ly/3tGbGwy
Hi I really like you you explain everything very clearly and even though highly knowledgeable come across as a really nice warm caring person. Anyway I KNEW a guy who had a machine shop and yes as he got older he had metal in his lungs went on a portable oxygen cylinder and then he died. That was before COvid happened. So yes I think when grinding you should be wearing a mask. I tried all sorts of things with sharpening knives and I just need it done fast. I use a 4 x 36 sander I bought at a garage sale with all these extra belts and I think 120 was the fastest cutting with a nice finish. I just put the knife on it and just ground everything flat.on each side then used one of those kitchen sharpeners gently just to get the burr off. So they are really sharp. Some people have a perfectly sharp edge then put a second bevel in to make it dull. Go figure. I found the softer stainless ones would bend a little but having saved a ceramic saucer that broke perfectly in half I now use that to sharpen my all ready sharp knives. Not all saucers work the best the one I use has a rough but clean break. So the stainless steel soft ones I figure I am work hardening the edge and spreading it too and bending the metal straight again. There are little little tiny nicks and I found out that they help cut vegetables a lot easier. They are hard to see edge looks sharp from looking on the end just a straight thin line. The saucer works great on really hard blades too. If you listen the sound gets smoother and smoother as the blade gets sharper also hard blades slide a lot easier than the softer blades and I press fairly hard holding the 1/4 of the saucer in my hand and sharpen downward and away from me. Once I get the two sides flat on the belt grinder I never need to use it again. I do press gently and try to not overheat it. OW I say if I ever see the edge turn a different color. Light straw is O.k. Nothing is perfect. I must admit it is only a problem with the best hardest blades you have an excellent point about dry sanding. Also i HAVE IT ON THE FLOOR OF THE BASEMENT so that I do not inhale the particles I squat down and do it that way. Probably should wear a mask but once I do it once it is good for the lifetime of the knife. I really believe I am work hardening the edge of the softer stainless blades and actually pushing some material into the edge.
Thanks for the lovely comment Tanya. Harry is an amazing maker with a great personality! Feel free to check out his work - his details or on the video description.
would love to see a more detailed description of where all that water goes while grinding. The smith did mention briefly about a bucket and secondary hose but it looks like it just all ends up on the floor (a problem for those of us not working with a cement floor in a garage etc).
Thanks for the comment! Unfortunately, I should have probably filmed exactly the set up of where the water goes but in all honesty, we mad some mishaps and the water went all over the floor like you said hahaha!
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This exact San Mai knife that will be part of a giveaway! Make sure you FOLLOW Harry Gough: instagram.com/goughcutlery/ for the official announcement of the knife giveaway!
I run a metallography lab. We do all of our sectioning, grinding and polishing wet. It is easy to "burn" steel during the grinding proces. The thinner the section, the easier it is to damage the surface with localized retempering or rehardening. We can see it in the steel microstructure if the sample was handled improperly either by our sectioning process or was improperly ground in production. You can still burn the steel when wet grinding if you are being too agressive with stock removal.
Hi Robert thanks for sharing this info! I have little-to-no knowledge with metallurgy so it is nice to hear your comments on wet grinding on steel has 'some' effect to it but does little on the ability to potentially damage it if you're too aggressive. I understand that it could still damage the steel, but kindly bear in mind that I do have professional training on abrasive belts for a number of years and I still would personally suggest wet grinding as it prolongs the life of the belt due to reduced heat produced between the two substrates. I hope that makes sense. Thanks again Robert!
Wet grinding is how steel has allways been ground in industry...also..the japanese have always done it with water wheels. That is probably what is giving their kitchen knives that extra hardness and performance. Great channel this is. I love it.x
Cheers John for the comment! See you again on the next video - it'll be even more interesting than this episode!
Wet grinding in the winter when the temp is 5 cº is a lot a fun!
It sure is hahaha
I love this channel - I lean more from it than any other one out there. Thanks guy!
Thanks Steve! Happy to hear you enjoyed the vids! Don't forget to check out the rest of the series HERE:
bit.ly/3tGbGwy
What really enlarges your belts lifetime is the right speed, if you stay above 30mts/sec, with the #36 ceramics I use around 40m/s speed and get around 20 blades of 4mm thickness and 150mm blade, beveling around 30mm hight
Thanks for the input Wally!
@@UKBladeshow you're welcome! Hopefully it's useful!
I do all my grinding post HT (stainless only these days) and have been wet grinding for two years, I use a twin jet Noga Minicool MC3100, spray both jets directly onto the blade , about half the jet sprays on the belt too, works a treat. Have a 200 litre drum under my grinder with a 150mm dust extractor in it, water stays in the drum, leather apron required.
Thanks for sharing Ben that sounds like a great set up! I hope you enjoyed the video!
jissus fok my ou... for wet grinding you don't need a waterfall, just a bit of misting or water dripping on the belt - that will cut a lot of the messyness down and still give you the advantages of "wet grinding" ... hope this helps cause wet grinding is worth looking into
Hi Erin! Hahaha! I know Harry made a mess didn't he? Ha ha ha! He had to work with the tools he had but it works for what he needs and makes his belt life so much more longer so I guess he hasn't felt the need to change it? Thanks for stopping by again and hope to see you in the other vids!
Hahaha yeah for sure lol looked like Victoria Falls… lekker vids 👍🏼
A fellow south african I see😂
another informative video, love the way he explains what he is doing and why, and the knife is coming along really well
Thanks Andy! Knife is definitely coming along really well!
Pretty cool 💪 seems like he knows what he's doing. Please more from him 🤙
Hey buddy nice to hear from you and thanks for the comment! Yes, we definitely have more Harry Gough coming shortly. Don't forget to check out the rest of the series here: bit.ly/3tGbGwy
Hi I really like you you explain everything very clearly and even though highly knowledgeable come across as a really nice warm caring person. Anyway I KNEW a guy who had a machine shop and yes as he got older he had metal in his lungs went on a portable oxygen cylinder and then he died. That was before COvid happened. So yes I think when grinding you should be wearing a mask. I tried all sorts of things with sharpening knives and I just need it done fast. I use a 4 x 36 sander I bought at a garage sale with all these extra belts and I think 120 was the fastest cutting with a nice finish. I just put the knife on it and just ground everything flat.on each side then used one of those kitchen sharpeners gently just to get the burr off. So they are really sharp. Some people have a perfectly sharp edge then put a second bevel in to make it dull. Go figure. I found the softer stainless ones would bend a little but having saved a ceramic saucer that broke perfectly in half I now use that to sharpen my all ready sharp knives. Not all saucers work the best the one I use has a rough but clean break. So the stainless steel soft ones I figure I am work hardening the edge and spreading it too and bending the metal straight again. There are little little tiny nicks and I found out that they help cut vegetables a lot easier. They are hard to see edge looks sharp from looking on the end just a straight thin line. The saucer works great on really hard blades too. If you listen the sound gets smoother and smoother as the blade gets sharper also hard blades slide a lot easier than the softer blades and I press fairly hard holding the 1/4 of the saucer in my hand and sharpen downward and away from me. Once I get the two sides flat on the belt grinder I never need to use it again. I do press gently and try to not overheat it. OW I say if I ever see the edge turn a different color. Light straw is O.k. Nothing is perfect. I must admit it is only a problem with the best hardest blades you have an excellent point about dry sanding. Also i HAVE IT ON THE FLOOR OF THE BASEMENT so that I do not inhale the particles I squat down and do it that way. Probably should wear a mask but once I do it once it is good for the lifetime of the knife. I really believe I am work hardening the edge of the softer stainless blades and actually pushing some material into the edge.
Thanks for the lovely comment Tanya. Harry is an amazing maker with a great personality!
Feel free to check out his work - his details or on the video description.
would love to see a more detailed description of where all that water goes while grinding. The smith did mention briefly about a bucket and secondary hose but it looks like it just all ends up on the floor (a problem for those of us not working with a cement floor in a garage etc).
Thanks for the comment! Unfortunately, I should have probably filmed exactly the set up of where the water goes but in all honesty, we mad some mishaps and the water went all over the floor like you said hahaha!
I think when he was putting the cover on he said half would go on himself. LOL
What did you call your articulating sprayer? Can't seem to find the right stuff.
its called loc line, int mostly in american plumbing sizes so it can be a bit dificult to find the right connectors for your water system
I’d freeze to death with all of that water works going on. I’d need a wet suit. Turn down Niagara Falls 😅 good info anyway.
hahaha yeah I agree. Harry did say he knows it's not a sophisticated setup but he wanted to show it either way. Thanks for watching Tim!
Wait, I somhow missed the 1 big reason why its bad
Haha 😂 because of all the mess and splashes of water everywhere 💦
@@UKBladeshow Oh, right, you mentioned this 😅. Yeah, I can attest that my hands are getting frkn cold when wet grinding.