01-06-2018, 08:13 AM
good read here so far for 2018......keep adding more.
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my butcher store guys still like the 60 grit blades for their meat cuts here........that is 60 grit belt.....followed by felt with 400 grit black with pressure maybe 10 to 12 passes each side on platen and then 3 or 4 on leather w/white........no clue what edge tests at since i did not have pt50b until several days ago. will test the next go round......i know they are very sharp and toothy.
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my butcher store guys still like the 60 grit blades for their meat cuts here........that is 60 grit belt.....followed by felt with 400 grit black with pressure maybe 10 to 12 passes each side on platen and then 3 or 4 on leather w/white........no clue what edge tests at since i did not have pt50b until several days ago. will test the next go round......i know they are very sharp and toothy.
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