Things you can try
Use a Desmond bca-2 type dresser that “cleans” the belt, it is a belt dresser
Use a diamond dresser, this gives you “fresh” grit
Split the belts in half and grind with the 1” wide belt. Try it, you might be surprised
Grind significantly slower belt speed than everyone here is suggesting. I’m talking like at 10-20% on your vfd dial
I always switch to using a new fresh belt when the edge is getting thin and I’m almost done with the bevels.
Lastly, What are your expectations on belt life with these wear resistant steels? When I’m grinding a 240 mm zwear kitchen knife I’m going to use a couple 36/40/60 grit belts and it is what it is.
You said “used to profile”. Does that mean the edge shape profile or did you mean grinding in the bevels?
Edit - i see you said - “I started the bevels brand new belts.”