Agree think it’s 12” from an earlier photo but not sure if that’s total length or blade length. But I would guess 12” is blade length just from the pictures.
Building a Custom Knife for Sal: CPM S60V
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WilliamMunny
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Re: Building a Custom Knife for Sal: CPM S60V
Endura AUS-8, Manix 2 S30V, Alcyone BD1N, PM2 Micarta Cruwear, Native 5 Maxamet (2nd), Para 3 Maxamet (2nd), Magnacut Mule, Z-Wear Mule, BBB 15V Manix 2, REC PM3 10V Satin, Dragonfly Salt 2, GB2 M4.
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KnifeKartel
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Re: Building a Custom Knife for Sal: CPM S60V
I have limited experience with S60V. I've ground 2- 8" chefs and 2-7" kitchen utility knives (64-64.5 hrc) to date. I have a question for you. What type of belts are you grinding this steel with? I use VSM belts and the first chef took 5 36 grit belts to rough grind the bevels. The second took 4 36 grit belts. I realized I need to be running grinder at almost 100 percent and heavy pressure to take advantage of the grit before it tears off. I'm just wondering what type of belts you are using and how many.