I hate fine grit belts!

I have the 10in contact wheel on the Coote, but I'm flat grinding as of now.

I saw the cork belt on the SRJ video. I had never seen that before. It worked really well though.

I'll have to experiment with the scotchbrite. I didnt think it had enough abrasive quality to round over stuff that much. I've seen the finish it can give, and I like it for my style of knives.

I thought I had read the 50/60-400 skip in the Loveless book somewhere too. Mike, you're the man when it comes to Loveless, so I'm totally mistaken. Maybe I thought that because Steve makes a similar knife in the video, and maybe learned that trick from Bob. i appreciate your help. I didn't even think about cork.....hmmm.
 
the scotch brite will slap against the flats of the blade at the grind line . You just need to then go back over the flats with what ever grit finish you were doing . Not the best pic but you can see the grind lines are still crisp .

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Thats a hell of a nice knife and sheath there Jack. I love the finish on that.

Thats what I've been doing to straighten up scuffs etc when my grinds slip, or go a bit high etc. Just a quick vertical trip to the platen takes care of it and evens things up.

Oh, here's the knife I've been working on btw. The grinds on both sides are symmetrical and it's the best I've done so far. Just hate to muddy things up with these fine belts

47061_654382550443_48207395_36721018_696207_n.jpg
 
psycho78 said:
Thats a hell of a nice knife and sheath there Jack. I love the finish on that.

Thats what I've been doing to straighten up scuffs etc when my grinds slip, or go a bit high etc. Just a quick vertical trip to the platen takes care of it and evens things up.

Oh, here's the knife I've been working on btw. The grinds on both sides are symmetrical and it's the best I've done so far. Just hate to muddy things up with these fine belts

47061_654382550443_48207395_36721018_696207_n.jpg
Click to expand...


I hate to say it, but you're gonna have to learn to go to the finer grit belts at some point.

Nice little knife, BTW. Looks like something I'd make. ;) :)
 
I know i know....I'm just a n00b at this stuff and My experiences with the fine belts havent been great

Maybe some 120-220 and cork belts are in order. Maybe they arent as bad as i'm thinking.

I like the little guy. I'm making a run of chisel grind Japanese cord wrapped knives and after the 4th one I ran out of steel. I decided to make somethin out of the little stumpy end bit of the bar. This was my "mess around/practice/experimental" piece and it came out better than anything I've done :rolleyes:
 
I'm new as well, so I need all the help I can get. I had to completely regrind 4 of my first 5 knives, the other I worked by hand. I have not completely worked the exact sequence, but when I switched to Norton Blaze 50-120 grit, 3M gators to about 220, cork belt in the 200's (sometimes) and a quick fine scotchbrite, I had way more success.
 
I switched to Trizact belts a long time ago, and still love them. The finer grit, around 400, works like a charm.

Dave
 
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