Hunter/Bushcraft Knife Blade Blank – CPM MAGNACUT – fully heat treated

Features

Create Your Own Custom Chef Knife

• CPM Magnacut Steel
• 10″ Long, 2″ Wide & they come in at around .180″ thick.
• Professionally heat treated by the best local heat treaters. If you own a high end name brand knife, chances are that it was made in the Pacific Northwest & that heat treating was done locally.
• We designed these to fit perfectly onto our Regular grind guides (not included with this listing). We add a little tab to the front of the blade to make grinding a breeze, no need to worry about the blade moving when it starts getting really thin. The blade is also mounted in exactly the same spot every time you flip it, much easier than clamping to a piece of angle iron. The tab is cut or ground off when the bevel grinds are done.
• We also include 2x Loveless style fasteners, 5/16″ OD brass nuts with 10-32 Stainless steel bolts.
• Some, or all of the finger grooves can be ground away if preferred, example in the pictures.
• A hole in the back for a lanyard is included.

Some notes for beginners:

• Make sure that you scribe a deep, durable centerline along what’s to be the cutting edge of the blade. You will be grinding it to a very thin edge so it’s vital that you are able to see the centerline right till the end.
• Set your grind guide to about 2.5 degrees for a full flat grind, use the hole locations in the grind guide as shown in the pictures
• Mark the holes that you are using in the grind guide with a Sharpie or layout dye (at the back of each hole), it’s easy to accidentally use the incorrect hole locations when flipping the blade
• As mentioned above, the blank has been fully heat treated so you need to be cognitive of the temperature of the blade at all times, ie. do not overheat the blade. Achieve this by first of all using new belts as often as possible. As belts dull they may seem to still cut but they create excess heat very quickly, a new belt cuts clean & deep with little heat created (as soon as a belt starts to dull, set it aside for later use on shaping handles etc). Dunk the blade/grind guide in water after every pass or spray liberally with a water spray bottle. As the blade becomes thinner you need to pay even more attention to the temperature as it may overheat quicker. Be very careful when you grind close to the tip. Take your time, cool the blade, use new belts!
• When it’s time to grind the fasteners down flush with your handle material, be aware that the brass studs also get super hot quickly when you grind them. Go slow & cool once again with water after every pass.
• THIS LISTING IS FOR ONE KNIFE BLANK, GRIND GUIDE IS NOT INCLUDED