03-12-2017, 03:50 PM
Hi, Grepper, I will respond to a couple of your points now, and more this week. First of all, I sharpen with the belt moving AWAY from the edge. Going into the edge seems way too dangerous. And yes, I get some pretty dull blades--1100 grams on the BESS scale. So, the 120 grit belt gets me down to the apex very fast. This saves a lot of time. The Scotch-Brite belt smooths out the grind lines and thins (or removes) the burr. The linen belt insures that the burr is gone. This process take one to three minutes; occasionally, it takes more time, but rarely five minutes. I can be very busy, sometimes, and I don't have even four minutes to do a knife. Customers usually want their knives back, sharp, in a short while. A speedy sharpening process does me no good if their knives are dull!
It will be interesting to see your results from using a Scotch-Brite belt. I use an "extra-fine". Let's continue this conversation. I have time this week, and then I'm leaving on a 2-week camping trip. Bye for now........Dan
It will be interesting to see your results from using a Scotch-Brite belt. I use an "extra-fine". Let's continue this conversation. I have time this week, and then I'm leaving on a 2-week camping trip. Bye for now........Dan