Pics of Custom Knives

Slalomnorth · Nov 7, 2023

14c28n and ironwood

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intunegp · Nov 7, 2023

Slalomnorth said:
Small Skinner Dan. Magnacut @ 63 HRC Zero ground w/15 degree secondary. Gcarta scales

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Just for my understanding...is there any difference between a zero grind with a secondary bevel and a FFG?

Jesse Jaymes · Nov 7, 2023

NDGuy said:
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Who makes the top "W.W." knife

NDGuy · Nov 7, 2023

Jesse Jaymes said:
Who makes the top "W.W." knife

Wayne Walker Customs

He has a fb page and enthusiast group

Slalomnorth · Nov 7, 2023

intunegp said:
Just for my understanding...is there any difference between a zero grind with a secondary bevel and a FFG?

I’m not quite sure what you’re asking. Basically zero ground means that I ground the bevels to an edge off the grinder (wet ground), and then put a secondary bevel. As I’ve heard some makers say “I like my knives sharp before I sharpen them.”

Edge geometry is the number one factor in edge retention over anything. That includes steel, heat treat, etc. You can’t buy any production knife this thin, it’s too costly and precise to produce. When you use a thinly ground knife you can’t go back, the cutting efficiency is exceptional

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intunegp · Nov 8, 2023

Slalomnorth said:
I’m not quite sure what you’re asking. Basically zero ground means that I ground the bevels to an edge off the grinder (wet ground), and then put a secondary bevel. As I’ve heard some makers say “I like my knives sharp before I sharpen them.”

Edge geometry is the number one factor in edge retention over anything. That includes steel, heat treat, etc. You can’t buy any production knife this thin, it’s too costly and precise to produce. When you use a thinly ground knife you can’t go back, the cutting efficiency is exceptional

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Okay, I think I understand. Traditionally a zero grind has no secondary bevel...the primary bevel runs from spine to sharpened edge. By adding a secondary bevel it becomes a full flat grind, which is basically the same thing but with the addition of a secondary bevel.

Wilderness Spirit · Nov 8, 2023

NitroV

Lawnboi · Nov 8, 2023

I don’t buy a lot of knives anymore but decided to change that this year and see what magnacut is all about.

The attention to detail, and design of this knife is unreal. Purpose built for cutting up game.

Some venison Philly cheese steak sandwiches on the menu tonight gave me an opportunity to start using it.

NDGuy · Nov 8, 2023

One of the best I’ve ever held

Slalomnorth · Nov 9, 2023

intunegp said:
Okay, I think I understand. Traditionally a zero grind has no secondary bevel...the primary bevel runs from spine to sharpened edge. By adding a secondary bevel it becomes a full flat grind, which is basically the same thing but with the addition of a secondary bevel.

Zero ground isn’t so much a type of grind I’m more just saying that I brought a full flat grind to a “zero” edge and then added a secondary bevel. You can make an grind type zero ground if that makes sense

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intunegp · Nov 9, 2023

Slalomnorth said:
Zero ground isn’t so much a type of grind I’m more just saying that I brought a full flat grind to a “zero” edge and then added a secondary bevel. You can make an grind type zero ground if that makes sense

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I know zero grinds aren't limited to a specific type, just that the primary grind goes from spine to cutting edge. Full flat and scandi are two common styles for an edge that is truly zero ground and left that way. Adding a secondary bevel makes it NOT zero ground because there is an additional bevel. I get what you're saying and that the zero grind was the first part of your process, but the addition of a secondary bevel makes it a standard full flat grind. I was just trying to clarify that.

Slalomnorth · Nov 9, 2023

intunegp said:
I know zero grinds aren't limited to a specific type, just that the primary grind goes from spine to cutting edge. Full flat and scandi are two common styles for an edge that is truly zero ground and left that way. Adding a secondary bevel makes it NOT zero ground because there is an additional bevel. I get what you're saying and that the zero grind was the first part of your process, but the addition of a secondary bevel makes it a standard full flat grind. I was just trying to clarify that.

Yeah we’re both on the same page. I just say I zero ground it and then added the secondary bevel for the sake of denoting the geometry of the knife

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