v-6...
You can't help that really. In grinding kitchen knives, I've come across some of my most challenging grinds. These knives are wide, and flexible. However you are probably "trying" to grind using the entire width of a 2x72 inch belt yes?
Truth is, you need to be grinding only using that last 1/2 to 1/4 inch of th edge of the belt... see? And... you must have a tool rest across which, you drag/rest the spine of the knife no matter how thin. these huge, flat ground sides of these chef blades must be started with (for me anyway) a fast cutting 80 grit no matter how thin they're to be in the end. You must establish those flats with authority...
This tool rest I mention MUST be adjusted so as to actually be grinding ever so slightly against whatever belt your using at the time, so that there is no gap in which to catch/ruin your blade, especially in grinding out toward the tip!
I use and see qualities in both the block style (same width as the belt, sits directly in front of it) tool rest as well as the "C" type, which extends on past the edge of the belt a good 1/4 inch. I can use either one but, whereas the C type affords that extra rest area especially when using the edge of the belt, its also the tool rest that will ruin your belt in an instant if you mis adjust the belt tracking or if your grinder has a tendency to drift it's belt with certain pressure situations.
I reserve the full flat of the belt to just even out, ever so little really, what I've done with the edge of that same belt.
regards, m
