blade sharpening

[UDI]

I am interested in getting into professional blade sharpening, mainly for kitchen and chef knives.

I tried honing blades ,and got brown marks on the blade edge, which means the blade is overheating.

I am trying to tell my local supplier that I need a different honing disk, but have trouble working out what I need.

The disk will be installed on a rotary 8" grinder running at 2800 rpm.

Is there a international code for the disk I need.? Does anyone have any suggestions?

 

[berettaman12000]

I'm no expert, but I think you may be trying to sharpen at too fast a speed. I use a 1x42" belt sander that works great, I can't remember the speed but it isn't that fast at all.