Nora Knives



Today’s grinding todo list 20 knives! All edges are broken first then ground to the spine. I do a full flat grind with no plunge line. Then add some geometry to help with food release. Once edge is at .005 inches I switch to a finer grit belt and grind down the length of the blade to get everything nice and stright and ready for sharpening.
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Written by Steven Jenkins — July 11, 2015

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