|blood and titanium
||[Feb. 26th, 2011|11:39 pm]
I had forgotten how aggressive the coarse-grit structured abrasives are. I generally wear sting-gloves when grinding, on the advice of the manufacturer of the grinder -- string gloves are weak enough that there's no risk of getting them caught in the belt, with the potential of significant digital injury, while providing some protection from the rapidly moving abrasive belt. Sadly, structured abrasives are so aggressive that they just ignore the gloves, and chew right through the titanium, gloves, and flesh when given the opportunity. No major injuries, but I'm typing this with two band-aids on, and a couple more places where the skin was abraded away without requiring bandages.|
Before I started grinding, I shorted the too-long handle by bending it over, then cutting off an inch or so off the end. I think it looks better, and it seems to have a better hand-feel and balance now. I also dredged out a couple of small knives I'd forged out earlier from scrap and cleaned them up to finish them off. Couldn't find one titanium knife I made while practicing forging, I'm sure it will turn up later, but I'm wondering where it went off to.
That said, I did get the primary bevel grinding done on the one chef's knife. It took longer than expected, but again, this is a new material for me to work in. The A300 trizact grit is very good for titanium, without the loss in grinding power as the belt grinds down that I saw with the ceramic and aluminum oxide belts. I've got some hand-filing to do to get the bolsters lined up and even, but that's expected. I'll need to make a decision soon as to what wood to use for the handle slabs -- I'm thinking black palm, but that's because I really like black palm. Suggestions, keeping in mind I can anodize this in a number of shades?