12-20-2019, 08:51 PM
Good to see you back again Max! I know that you have sharpened a LOT of knives and I respect that experience.
I agree with you on the blue extra fine SB belts. The older, softer and more worn the better. I’ve only had to replace mine once. When I got the new one I put a bunch of wear on it with hard pressure against the platen with a steel bar. When those belts are new the blobs of abrasive impregnated adhesive are quite aggressive and too rough on the edge. After some use or breaking in the blobs of adhesive break down, the belt gets nice and soft, and it’s perfect for deburring.
Here is a microscope image I took of the surface of an SB belt. It shows what I mean by blobs of abrasive impregnated adhesive.
http://bessex.com/forum/showthread.php?t...otch+brite
Personally, I’ve found that regardless of the type of steel toothy just cuts better. But that’s just me. Some people like it polished. Time flies like an arrow, fruit flies like bananas better. For the most part I think it is a matter of personal preference.
I find it hard to fathom how a sharp toothy edge would have much effect on the smoothness of the surface of a slice of something. After all, the “teeth” we are talking about are microscopic in size. That said, I have done no testing so I could be wrong.
Anyway good to see you back again Mr. Max!
I agree with you on the blue extra fine SB belts. The older, softer and more worn the better. I’ve only had to replace mine once. When I got the new one I put a bunch of wear on it with hard pressure against the platen with a steel bar. When those belts are new the blobs of abrasive impregnated adhesive are quite aggressive and too rough on the edge. After some use or breaking in the blobs of adhesive break down, the belt gets nice and soft, and it’s perfect for deburring.
Here is a microscope image I took of the surface of an SB belt. It shows what I mean by blobs of abrasive impregnated adhesive.
http://bessex.com/forum/showthread.php?t...otch+brite
Personally, I’ve found that regardless of the type of steel toothy just cuts better. But that’s just me. Some people like it polished. Time flies like an arrow, fruit flies like bananas better. For the most part I think it is a matter of personal preference.
I find it hard to fathom how a sharp toothy edge would have much effect on the smoothness of the surface of a slice of something. After all, the “teeth” we are talking about are microscopic in size. That said, I have done no testing so I could be wrong.
Anyway good to see you back again Mr. Max!