04-20-2018, 11:12 PM
One thing I have found is that when sharpening with a belt grinder only extremely light pressure is necessary. When I do it, I see very little if any belt deflection even on an open area of the belt. I let the abrasive do the work and spend little time in any one place. This generates little if any detectable heat and keeps burr to a minimum.
Using extremely light pressure may take an extra pass or two, but the results are very different than what happens if you jam the knife into the belt. Considering how much abrasive is passing the edge when using a grinder, there is no need to use much pressure. The belt will do the work.
Try just “tickling” the edge of the blade and then adjust from there depending on your results.
I use a belt grinder because it’s fast, and because I have a belt grinder it’s no problem to do a quick touch-up when needed. Knives will get dull, and for those of us who can sharpen understand that it’s really no problem to keep them sharp.
You mention that magic 150 edge number. For me at least, anything sharper for a kitchen knife is really not necessary, unless you have some special purpose use in mind. 150 is easy to obtain with a belt grinder and super fast too. I like super fast. That’s the advantage of powered sharpening.
I guess my point is to start out with as little pressure as possible. Super light pressure. And then adjust from there. Some blades take more pressure, some less, but always use as little pressure as possible. For me that was the secret of sharpening with a belt. Less is more in this case. Less pressure deforms the edge less, keeps burr formation, heat, plastic deformation and metal removal to a minimum whilst getting the job done quickly.
Grinding the edge is easy and fast with a belt grinder. For me at least, deburring while not removing tooth is far more challenging and time consuming.
Using extremely light pressure may take an extra pass or two, but the results are very different than what happens if you jam the knife into the belt. Considering how much abrasive is passing the edge when using a grinder, there is no need to use much pressure. The belt will do the work.
Try just “tickling” the edge of the blade and then adjust from there depending on your results.
I use a belt grinder because it’s fast, and because I have a belt grinder it’s no problem to do a quick touch-up when needed. Knives will get dull, and for those of us who can sharpen understand that it’s really no problem to keep them sharp.
You mention that magic 150 edge number. For me at least, anything sharper for a kitchen knife is really not necessary, unless you have some special purpose use in mind. 150 is easy to obtain with a belt grinder and super fast too. I like super fast. That’s the advantage of powered sharpening.
I guess my point is to start out with as little pressure as possible. Super light pressure. And then adjust from there. Some blades take more pressure, some less, but always use as little pressure as possible. For me that was the secret of sharpening with a belt. Less is more in this case. Less pressure deforms the edge less, keeps burr formation, heat, plastic deformation and metal removal to a minimum whilst getting the job done quickly.
Grinding the edge is easy and fast with a belt grinder. For me at least, deburring while not removing tooth is far more challenging and time consuming.