Optimal Grinder

[gadgetguy9000]

Hello,

I am going through the process of designing/modifying/building a few grinders, and was hoping to get insight into belt length/width and grit approaches.

I am interested in making flat ground kitchen knives, in stainless.

The longer the belt, the cheaper it is per inch and the cooler it runs, so if the space is available, and the manufacturer can get you what you want, longer seems to be the way to go. Assuming you don’t need a narrow belt for contouring, etc., does the same hold true for wider – say 3” wide belts?

I know some makers use a 50 to 400 grit sequence – for a ”user”, is this okay?

TIA

John

 

[Frank Niro]

I believe you are mistaken about costs being cheaper because of length.Sandpaper in belts for the same size grit and grade are priced by the square inch. You say optimal grinder?Please show us a picture? I can tell you a 2" wide belt is the chosen size by most . Speed of the belt will have a lot to do with how your machine will perform. Are you installing a variable speed motor? Frank

 

[Stacy E. Apelt - Bladesmith]

Welcome to the BF.

An industrial size knife grinder is often a 3X132" belt.
Other recommendations would be a 3HP motor with VFD, really good bearings, and a superb dust collection system.

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