05-27-2017, 08:14 PM
(05-27-2017, 06:31 PM)grepper Wrote: Mr. Rupert, Sure! I'll give 120 grit a try. Nothing like a wonderful toothy edge.
Scotch Brite to refine the edge??? I have not had good luck doing that and have found that Scotch Brite belts dull the edge. Even the extra fine ones. I tried it. I tested the sharpness with the PT50B. It did not pan out. Am I doing something wrong?
Oh, a knife in a minute? Most excellent. Very cool.
A few years back Don was doing a baseball teams knives in New Mexico - we started on our tele conversation, less than one hour later Don had done 50 knives in less than an hour.
This week Don did the same thing for a restaurant chain (independent franchise) in NW Arkansas.
The buff is magic - it brings the BESS number down about 40 points. You can feel, hear, and see the difference in the edge when tested on adding machine PAPER rolls - edge is so smooth - with a very toothy edge remaining.. NCR paper is maybe a bit more consistent from year to year than the house brands. Excellent test media excellent.
Forget that scotch brite belt and use instead a 3M EXL 8 inch wheel to blend with. You could also use a paper wheel with compound to blend with. Often I use a homemade MDF wheel 8 inch dia 1 inch thick with nothing on it.
Go direct from the 120 belt to the buff?
We mind F sharpening tooo much. What did our grand parents use? my Grandmother used a sand stone wheel.
My wife EVER grew up in Mexico used a piece of saw blade with friction tape, brick, cement block or what ever (maybe a rock from a creek).
Rupert