Scott...I may be wrong here but I think I might be the greatest proponet for Rob's rotary platen. I had an idea that it would enhance the way I wanted a knife to be....and when I put it to use...it was like a godsend.
I see that you are a convex grind man....me too....however, I found that sometimes a convex can be just a bit too thick above the edge and though while sharp, just doesnt make the cuts I want.
I got to looking at the Bagwell knives I own.....at first glace they look flat ground....but start to convex then to a zero edge. That is what I wanted....alot of mass in the spine to cleave....but a fine edge.
So what I do is start all my blades on the flat platen.....once I have the grinds almost all the way to the spine....then I switch to the rotary platen....on its stiffest surface (you can rotate it). With an 80 grit belt you can now work on the edge geometry to get it finer and convexed and everything just blends together nicely and you'd be amazed to see how consistent the grind is all the way. You can rock the blade to get exactly the geometry you want.
Since I start as a flat grind...it is a bit tricky to clean up your shoulder area with the rotary platen....but it is easy to figure out with a little practice.
You would also be amazed at how fast the rotary can fix dips and other errors. I demonstrated this once by gouging a blade and fixing it in a couple passes.
Another added plus is because the surface is flexible you can get away with using a cheaper belt because there is no bump or slap at all while running....it is very smooth.
Slow the grinder down and use the platen to do final grinding and geometry adjustment after heat treat and you wont know what u did without it.
I have seen people assume that it is merely a sharpening attachment....it is not....and really to darned aggressive to use it as such.
:thumbup: :thumbup: :thumbup: to the rotary platen
