Thread: If you were going to make a production razor...

Really? I find that grinding again a flat platen is not all that "easy". Heat buildup and "belt bump" with finer grit belts is more of a problem. As for kitchen knives I have never made one that was totally flat, They all had at least two flat "facets" that were blended and a convexed section near the edge. Some had a VERY shallow hollow running lengthwise down the blade that was blended into the two flats to the point of being invisible to the eye. As a lot of that blending is done by and with EDM stones and paper, I suspect that the time involved is a lot more than any razor. In my experience, one of the most significant the time that it takes to finish any cutting instrument is the size/surface area of the blade. Just out of curiosity, have you tried 52100 since you bought a proper heat treating setup? You might want to give it as shot at 1475F/800C.

Originally Posted by Bruno

You are also not taking into account that grinding a kitchen knife thinner against a flat platen is a lot easier than hollow grinding a razor thinner.