help! sharpening with a belt sander

rctk1

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Mar 5, 2005
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i just recently purchased a kalamazoo 1x42 running at 1750 r.p.m, i cant seem to sharpen any of my knives even if my life depended on it! currently all the knives i have sharpened I've removed the factory bevel and changed them to a convex "which i prefer" but now all that i have are butter knives with covex edges. I always sharpen the knives on the slack part of the sander and always get a burr, i then turn the knife over and do the same thing on the other side, when the burr starts to get smaller and smaller i would then use the mouse pad and sand paper method and strop the knife to try and remove what ever burr is left. the only grit that i am using is 320 grit which by the way is the only grit i have available until some 600 and 800 grit ones come in. can anyone enlighten me to the ways of sharpening with a sander? thanks
 

rctk1

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Mar 5, 2005
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very informative link. where should i go to get the belts that he had listed? i looked at several abrasive retailerw websites and they dont seem to cayy these items:
A Fine belt - A30, A16 grit Trizact or 400/600/800 Aluminum Oxide "X"
A Micron belt - 9 to 15 micron silicon carbide
A Leather or Felt belt - loaded with buffing compound

i am looking for the micron and the leather belt specificaly, any good places to get them? thanks
 

Fiddleback

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Sounds like your angle is just too steep. I use a 1x42 belt sander to convex, then a strop loaded with tripoli. I think my belt is a 220 grit. Very fast and very sharp. If you let your angle get steep while convexing you get butterknife edges.
 

rctk1

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Mar 5, 2005
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i think you are right, i lay the blade almost flat on the belt about 1/8" away, how far do you think i shoul lay it to get a good grind?
 

Gossman Knives

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Apr 9, 2004
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aproy1101 said:
Sounds like your angle is just too steep. I use a 1x42 belt sander to convex, then a strop loaded with tripoli. I think my belt is a 220 grit. Very fast and very sharp. If you let your angle get steep while convexing you get butterknife edges.
That is exactly what will happen.
Don't worry about removing the burr on the grinder. Do it on the loaded strop.
Scott
 
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Jan 2, 2006
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You can use a 2x72 grinder to sharpen any knife on. Using the top in between the wheels the slack section. Just start out with a 120 grit belt and then go to the 400 grit. I do that all the time. The more you practice the better results you'll achieve. You can use a stone at that point but its not necessary. The 1x42 kalamazaoo is good for shaping handles. You maybe able to see mine in the shop. God bless, hope you can sharpen your skills.

Barkes :thumbup:
http://my.hsonline.net/wizard/knifeshop.htm
1.812.526.6390
 
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I dunno....ive never liked sharpening on a running belt....I am a big fan of the old fashioned lansky type devices....one trick I recently found was that for thin blades that I want ultra scary sharp, I can sharpen them at like 20 degrees, then I glued a strip of leather to another stone, I step up to 25 degrees, load the leather with simichrome, and strop using the sharpener as a guide. I did one so good, i could see my reflection on the cutting edge. It was disturbingly sharp, but I wouldnt want to go through the process again for an edge that I find rather useless....a fine toothy edge fits the bill better for most knife chores..
 

Fiddleback

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I think you are just using the sander too much. That is just wasting metal. Get a strop. I use an old belt glued to a scrap of wood. Load it with whatever your preference is. I use tripoli. You can get it at Woodcraft. Using a strop will allow even a mediocre sharpener (can't keep a steady angle) to get a very sharp edge. It's quick too. Immediately after you get that second burr go to the strop. Grinding on the sander is only wasting your edge away after that. I've got a second strop loaded with a polishing compound when I want to get a shiny edge that is scary sharp I use that. For everyday users I don't go that far.
 
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