I am interested in getting into

[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?

 

[Knifeclerk]

I've always just used a very standard belt sander. I'm not sure what grit I'm using though, normally I use whatever I already have on there. But maybe I'm just a horrible person for that. Who can say? (Although my knives don't seem to mind at all!)