Belt sander blues

[leatherman]

Any video's or step by step sharpening and/or repofiling a knife on a belt sander while not rounding off the tip? This seems to be the most chronic of sander mishaps, I cant count how many times I've seen photos of reprofiled knives with a nice rounded tip. Also, how to keep those nice sharp corners on the plunge line?

Koster? Brogan?

Thanks!

 

[Bufford]

It takes practice and more practice.. Also use a very light touch when grinding near the tip. Near the tip very little material is being removed , simply because there is much less metal at the tip than on the main part of the blade. Use less pressue while grinding the tip as when compared to grinding near the tang.

For a tip or plunge line to grind out properly and look good, you must absolutely know what is going on while grinding. If you do not know exactly where the grinding belt is making contact with the steel, all will be lost. You will have a disasterous mess at worst, or that bowie knife will become your wife's paring knife at best.

Practice, and know exactly what is going on while you grind, use a light touch at the tip, and check your work frequently as you work each pass on the wheel.

 

[leatherman]

thanks for the info! As far as the tip goes do I angle the handle up as I get to it? or keep the knife paralell?

 

[db]

I angle up the handle keeping the edge paralel. Also don't let the tip slide off the edge of the belt.

 

[StretchNM]

I am scared of this. Terrified. You guys can't really see it because the letters I type still come out ok, but I am shaking as I type this. I have to go to the bathroom.

Ok. I'm back.

I want to get a belt sander and try this. I'll use some old Made in (ahem) China beaters to practice with. I can;t image even getting one of my nice knives even close the belt. I am horrified.... mummified.

 

[Daniel Koster]

keep the edge perpendicular to the belt, and ease off on the pressure.

Yes, you do have to adjust the angle a bit as the tip leaves the belt (pull in toward you). IOW, if you want my hand while I'm grinding/sharpening...it loosely follows a gentle curve.

For R-handed, sharpening right side: edge makes contact with the belt near the plunge...you need to have a firm hand pushing slightly forward to "start" the grind. Then follow it through, the hand arcing gently as you move the knife across the belt until you are nearer the tip. The the hand comes back in and goes up (depending on the edge profile: drop point, tanto, clip, sheepsfoot, etc.)

Ok...fine....you're right...too hard to explain....I'll try to make a video tomorrow.

 

[thombrogan]

Along with pulling the handle towards you and keeping the edge perpendicular to the belt, I'd like to add that the nano-second the tip touches the belt; actually the nanosecond before; stop grinding! If the tip travels past the very edge of the belt, it will round. If it stays on the very edge for too long, it will round.

 

[Daniel Koster]

Here's a funny.....got the camera...and the knife...but didn't put the two together....*groan*

crap...


better luck next time!



just too distracted over here at Tom Krein's place...

 

[sodak]

You guys are making this waaaay too hard. There's really nothing to it. You simply put the knife in a box, address it to Mr. Krein, and that's it!

I've rounded every tip I've tried myself, but am still trying. Luckily, I have some old junkers that I can use for practice...