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Grits of belts for finish work
- Thread starter NORSEWOLF
- Start date
- Joined
- Feb 17, 2009
- Messages
- 7,310
For finish work I like the Gator and the Hermes J Flex 400 grit.
If I want a finer finish I use a 800 cork belt (broken in of course). You can leave it at that, take it to the buffer or hand sand finish.
Using a the cork belts really cuts down on hand sanding the finish.
Tru Grit are great to work with. They have a ton of belts so ask Scott for suggestions and he will help you out. You can also ask to talk to Jeff Mutz. He is the knifemaker on staff and has a lot or experience with what they sell.
If I want a finer finish I use a 800 cork belt (broken in of course). You can leave it at that, take it to the buffer or hand sand finish.
Using a the cork belts really cuts down on hand sanding the finish.
Tru Grit are great to work with. They have a ton of belts so ask Scott for suggestions and he will help you out. You can also ask to talk to Jeff Mutz. He is the knifemaker on staff and has a lot or experience with what they sell.
Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
Moderator
Knifemaker / Craftsman / Service Provider
- Joined
- Aug 20, 2004
- Messages
- 38,524
For a matte/satin finish, the Scotch-Brite belts excel. Sand to 400 or higher and get all the scratches out. Then, use a medium or fine Scotch-Brite belt and put on the satin finish. Be warned, if the scratches are still there, they will show.
On general use knives, I put the final edge on with a 120 grit belt and then buff off the wire. On filet blades, I follow the 120grit with a 400 grit, then buff the wire off. I do the final edges on all kitchen knives by hand. Buffing a sharpened blade can be dangerous and also ruin the edge if you don't know what you are doing, so the better method for most makers is to finish the edge on a fine stone and a leather strop.
On general use knives, I put the final edge on with a 120 grit belt and then buff off the wire. On filet blades, I follow the 120grit with a 400 grit, then buff the wire off. I do the final edges on all kitchen knives by hand. Buffing a sharpened blade can be dangerous and also ruin the edge if you don't know what you are doing, so the better method for most makers is to finish the edge on a fine stone and a leather strop.