Learning to use a belt sander for knife sharpening. 2 x 42 inch - Sharpening VG10
Вставка
- Опубліковано 9 бер 2023
- I am a hand sharpener. I love whetstones. I want to know more about every facet of knife sharpening. Commercial knife sharpening can be done fast and efficiently on a belt sander. There are many models out there with many different size belts. www.grainger.com/product/DAYT...
We grabbed a hold of one suggested to us by Ryan Swanson.
Ryan Swanson videos
• Interview: Meet Ryan S...
• Knife Knowledge: Thinn...
It's a great entry-level or slightly above entry-level belt sander. There's a link below to it. We will do a review on it in the future. Today we are using two knives made of VG10 steel. I want to see how little work we have to do to get these knives sharp. In the future, I will try to make a knife is sharp as I can using these materials and techniques. Right now we're just exploring every option. The belts used in this video come from Cliff Curry of Curry custom cutlery. These Trizact belts were what was used in this particular video.
shop.currycustomcutlery.com/c...
My protective apron is by Hide Master.
thehidemaster.com/shop/
Make sure you SUBSCRIBE & click that notification bell 🔔 to stay up to date with my videos!
🌐 Find me on:
📸 INSTAGRAM - / neveradullmomentofficial
📒 FACEBOOK - / neveradullmomentofficial
🐦 TWITTER - / nadm_official
Grab some of our merchandise at neveradullmoment.shop/
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
Sharing UA-cam tips to help you grow your UA-cam channel faster than you thought possible! - Навчання та стиль
Loving the diverse content. I don’t sharpen professionally but I sharpen my personal knives on stones and use a smaller belt system to sharpen for a couple of local restaurants. One thing I do on my belts is take a Sharpie and write the grit level and the date on the inside of the belt in three different spots. It’s a big help for me. Hopefully that is a helpful suggestion for anyone else.
Thank you for that. It will be helpful. Trying to remember all these different markings from different companies can be a lot. I’m sure one day I’ll get it but yes, I do. Need to take some time and tidy up. I also do photo shop for a living and you learn a long time ago to mark all of your layers so it’s easier to figure out. I just need to clean house.
Thank you for considering my criticism.
Such devices look perfect for professionals as they give quick results. For me I like to spend time on the stone. Like therapy, I get rid of all the stress of the day while sharpening a knife.
You and I are very much alike by brand. My wife will tell you how much therapy it is for me to use the stones. I definitely love learning and that’s been its own therapy but there’s just something kind of romantic and meditative about connecting with the process by hand. I wish you were here and we could knock some of this out together. We’re gonna be doing some natural stone soon. And that’s really another level of meditation.
Just for grins, I recently took in a "guest knife" with a rolled / squished edge. I stopped pushing down on the BESS thingy at 1740 😂 (one thousand seven hundred and forty). A dull butter knife disguised as an 8" chef's knife. I gave it back testing two spots, 80 and 120. It was a lengthy repair. Wish I'd known a bit more about belt sanders.
It’s definitely been cool to try and to learn. I love learning. Don’t mind doing it for you guys.
Your recent videos are super interesting! Especially for thinning/ polishing and sharpening full convex knives like the Tojiro and Takamura for example (without Shinogi and Kireha).
Thank you for joining us on the channel. I’m just put myself out there trying to figure it out. Letting you know the mistakes and not trying to be super human. We’re all doing the best we can and at least I might save you some of the headaches.
Really interesting, and so much in that use of belts with different grits and steels. For me, personally, I'm very relieved to see that you do not worry about heating up the edge, and don't wear a blacksmith's "air hood" or whatever they're called. My current sander (3"x18" designed for wood) is a variable speed, set on slow. The things are loud! I use it to repair edges, and set a bevel, so I can sharpen on stone. The "so much in it" part: softer steels' burrs are not the same as harder steels, as you have mentioned several times, and as another site confirms, and on HRC 56 I get huge mega-burrs, but that's after sanding out 100 micron chips on coarse grits. My guess is that harder steel burrs flake off (more brittle). But a sanding belt is so much faster than grinding away on an Atoma 140 diamond plate. And it's easier to set a bevel because your hands aren't moving up and down the stone 100 times. The belt does that for you. It ruins the "romantic tradition" of whetstones, but even Japanese traditionalists have huge grinding stones. I'm impressed that you got BESS 100. I didn't think that would be possible on a belt.
Thank you. I loved your comment. I appreciate it so much. I loved everything you wrote and I’m enjoying reading this. I definitely think I can get a better score but I’m glad to know we got one that low. I’m still going to experiment, but I still love the romance of doing it by hand on stone.
Thanks. That’s actually reasonable.
Nice job on a new to you piece of equipment! Try the cork belt with some 10,000 green polishing compound for a couple of finishing passes. It slicks off the burr and leaves a near mirror edge quickly. 👍😃
I have the cork. Got to order green compound
This looks like the same device that your friend Ryan Swanson from District Cutlery uses to thin out knives. I have no idea what modifications he did to his machine to get it ready for thinning out knives, but I might be persuaded to pick up one of these to try out. Would definitely save me some muscle fatigue haha.
I'm going to do a video on this machine. It is exactly what he recommended. He text me personally and sent me the link to this. I have a link to it in my description of the video. I will be doing a video and show you in the modifications that I did. There are certain modifications he made, which he kept secret.
I love your set up, the garage looks like my basement. Lol
Very cool. Still be tryung to get good with stones. Was thinking of getting a 1 x 30 for wood and sharpening.
Was wondering if there is big difference with slack vs platen sharpening. You make it look easy my man. Nice video. Thank you.
Listen, thanks for the comment. Thanks for coming and enjoying this experience with my self. I’m learning with you and yes I now want to clean up my half of the garage and make it into a workspace. I just feel like being a guy and making it all tool man Tim. I need to be able to make it a little bit more efficient. I definitely think each thing that I have learned has help with the other things that I do. I’m enjoying the slack belt, but Ryan Swanson excels with the platen behind it. I tried to make one the other day and it turns out I had some of the wrong material. Ryan has now advise me on what I need to get. When he does it he keeps the belt sander vertical. I’m not sure that’s the way I want to go. We are going to mass with a different set ups. And some upcoming videos we will show you the options of this machine and how I had to alter it slightly to be able to do what we’re doing. Unfortunately, a lot of the expensive machines are not ready to go out of the box. If you want to spend $5000, then you’re able to get something made specifically for the task. I’m sure one day my wife will allow it but right now today is not that day. I’m gonna enjoy keeping the higher grit. I’ve done some of the lower grits. Laughter watching Ryan Swanson. I even watched Cliff Curry. It’s hard to grasp the idea that the rougher grit ends up acting like a higher grit when it’s moving fast. I also need to try different pressures. I might be able to turn something into a higher grit with less pressure. Lots of concepts. I was even told a little secret the other day. A little birdie told me to take the finest grit scotch Brite belt once it’s worn out and add some WD-40 to it, and it gives an incredible polish. I’ve even learned that the Trizac belts can be refurbished by using the diamond plates. There’s so much information out there to share. Stay tuned.
Nice to see you are using other nools now Gregory :) mind that with belts always check how they are glued cause if you but it on the wrong way.. you can end up in the hospital. I mainly use a worren out belt if I want to do a quick and dirty sharpening on a knive that friends bring over. Next time broh wear ear protection cause if you are to long in that noise your ears will start beeping :)
Thank you sir. I definitely have learned a lot. I love all the tips everyone's been giving me. It's a lot to learn, but we're getting used to it.
Very impressive results though.
Now a major question is coming,
Do I have better results with the belts or with the stone's?
Food for thinking and maybe one VS in live process between them might be good .
I definitely think the stones are going to be the best. You can argue that the tormek eight is gonna be the best there is and maybe even the guidance systems. We haven’t gotten into that yet. I think the guidance systems are really good at maintaining the angle and you can change your pressure. The tormek eight has been proven by knife grinders to really get amazing scores. Scott Gunn has gotten ridiculously the lowest scores I’ve ever seen and he did it by hand. I just don’t think the belts can get you that low but when you need to get it done fast and that high quality inn, you’re a commercial sharpener, then it’s hard to beat it.
Thanks for your video. Recently got 1/30 belt sander and tried to sharpening already sharp knife. I got bar one side, once flip other side other side barr created but couldn't feel first side. I start first side than loose bar opposite side again. I didn't get any sharpness at all. Finally i found lot's material been removed, knife gets smaller and very dull knife. Not an expert with stone sharpening either but i Neve ended fully dull and half the size of knife. Use 100grit. Any advice where did i mistake? I had the angle jig so angle suppose be correct. Im in in very upset condition. Thanks
Did you make any modifications to your grinder?
On the other side of tbat sander can you hook up a wheel like a cloth buffer wheel or something as aposed to a sanding plate?
I'm sure somebody can. That's not something I'm still bad. There is a rotating sander on the other side, so I'm not sure what type of cloth you can put on there, but sounds like a winner.
Interest to but one of them but smaller but didn't find a one powerful and smaller
They do have a smaller ones, but you're correct on the power. The smaller ones though have adjustable speeds.
What type of sander is that and where do you get one? I just thinned 2 vg10 knives on an atoma 140 and glass 220 and never wanna do it by hand again.
Nvm just found the link i think ima pick one up and a few belts.
What's the name of the machine to see how sharp the knife is
There is a link in the description so you can buy it. It's pretty inexpensive.
Good afternoon.
In my practice, I noticed that when ribot on the belt grinder, too much area of elastic metal is formed. this zone is polished, but knives sharpened in this way do not have good stability indicators.
this effect is especially noticeable when working from grain.
maybe it's me doing something wrong?
Google translate ricochets again?
@@davesmith5656 yes
I have read this several times. I am very interested in answering your question. I don’t know that I understand the question fully. I apologize for the language barrier. I do appreciate you coming to the show and I definitely appreciate your comments. I desperately want to understand your statement and question. God bless. I’m going to read it again some more and see if I could figure it out, but I just wanted you to know that I did read and wanted to acknowledge your comment.
Ribot. Maybe you meant to say when you rub it on the belt grinder??
@@nadm when I'm working on a belt grinder. it turns out that too much elastic metal zone is formed on the edge of the cutting edge. later it is polished. but such an edge does not have sufficient stability.
the situation is somewhat better when the work is done on rotation. not against rotation.
What are the specs of the belt grinder?
There is a link to the grinder in the description so you can go directly to the page
What brand in your belt sander?
Disreguard question iam dumb
Where do you buy your belts?
The belts in this video come from Cliff Curry of Curry Custom Cutlery. I also have some belts that I like from Super Grit.
Does it matter which part of the belt you sharpen on? I notice sometimes you are on the slack and other times you’re not. Thanks
Decent question. It seems the slack would give more of a convexity, maybe pull off burr like a hanging strop. Then again, maybe the belt tension and thickness are enough to keep it flat.
You’re correct. I’m going to finish answering on the other guys comment.
So I use the slack belt for the convexity. Also, the knife doesn’t bounce. You’ll notice when I go to put it on the flat. There can be a little bit of a vibration on the metal that’s behind the belt. I kind of like the Grace of doing it in the slack bell area. There is going to be a difference in the thickness behind the edge, giving you that convexity that you were talking about. We’re going to be playing with that as well. The one thing that I’m missing is doing edge leading strokes. Very dangerous on a belt sander. If you had a guide, an angle guide, then it could push back the knife off the belt and you would be safe, but if you try to hold it in there and get the wrong angle then you’re just really asking for a disaster. I’m having a little bit more fun on the slack belt.
What is the RPM on that machine?. Great video by the way 👍
www.grainger.com/product/DAYTON-Belt-and-Disc-Sander-For-Metal-6Y945
Hopefully this page will help you with the information you’re looking for
never use a dry belt
edge will heat and become soft.
seams sharp but then it dulls faster
Have you ever seen the sparks flying on the wheels the Japanese knife makers use in their finishing and sharpening? I have to assume you have never seen a knife made.
@@GlennLaguna --- As far as I know, tempering, the final stage of heat treatment, starts at around 800 C, lowering the temperature in stages over several hours, and the last temperature before cooling is 200 C. Water boils at 100 C, so I feel fairly certain that if an edge doesn't leave a burn mark on your finger, it isn't anywhere near 200 C. I got jerks telling me I'd overheat the edge and ruin the heat treatment. Some people talk off the tops of their heads like parrots, mimicking anything they hear, even doorbells. I have heated up an edge enough that I didn't want to leave my finger on it, but I had put pressure on the sanding for seven or eight seconds. I am not sure at all about this, but I think that you have to heat steel enough to turn it blue, to ruin the heat treat.
@@davesmith5656 I agree with you fully. My comment directed at chefalbino, was that knife makers around the world use dry wheels and belts in the final finishing and sharpening of knives.
@@GlennLaguna --- Yes, I was supporting your comment. I'm working on trying to be more polite and not omit things like "I agree with you".🙂
@@davesmith5656 LOL. Alot of people look to Japanese knives as being some of the best in the world, myself included. To see sparks flying by a Japanese knife maker in the final stages of making a knife (after heat treatment to temper) copy and paste this Japanese text and put it into UA-cam search... 刃付け屋
Ok
k
How conclusive is a test that only tests on one spot of the cutting edge? Divide the length of the cutting edge by the thickness of the testing filament and what do you get? Is it in the hundreds? Even if it is only one hundred, the test is only relevant to 1 percent of the cutting edge. This is poor science!
It's not. That's why I say it's a tool and not the standard. I did not create the machine. The machine that you're wanting to know about is in a lab and it cost $300,000. It is not in our budget. This is the second best thing. It allows you to know how sharp you can get the knife. If you have unlimited funds, then you can test it on every part of the edge. We do not have unlimited funds and so it is the second best tool in the industry right now. We did not create it, but we are just giving you more information to be helpful. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
Not really helpful for first time knife sharpeners - don't know the lingo - what the heck is a 1500? What were the measurements you were taking? What device was that you used to measure the sharpness? No idea what you're talking about.
Sorry about that. That wasn’t who I had in mind when I was visiting yet. Machines are not for somebody just getting started.