paper sharpening wheels - when your time is important to you

Awesome :thumbup: I'm def gonna try to get paper wheels as soon as funds are available. I've sent knives to Richard so I know what they're/ he is capable of:D You may see me asking some questions if I can't find the info in this great sticky now, thanks again Richard!!
 
I've been reading this thread for the last few days (Great information), and plan to purchase a set of wheels. However, I have been thinking about what the actual difference may be in determining the burr being raised between using Richards method of having the rotation going toward him and placing the knife in the 1:00 o'clock position, or reversing the grinder/buffer and placing the knife in the 11:00 o'clock position. For those that have tried both set ups, is there that much of a difference in being able to see the burr? I would think that having the wheel rotate away from you would be the safer set up. I would like to see comments from those that have tried both ways.

Thanks,

Tec
 
Tec, I have mine set up to rotate away from me, and have no problem seeing the burr form on the blade edge. I started out with the rotation towards me, and sharpening on the side of the wheels. I am unable to stand for long periods of time, and my bench was too tall to allow me to see the top 11 o'clock position from a seated position. I was struggling on getting a constant bevel with my wheels. I later cut off the legs of my workbench so I can now sit and see over the top of the wheels and sharpen at the 11 o'clock position. My results were very much improved, and now my bevels are even and my end results look near perfect. I have better control over the blade working from the top.

Blessings,

Omar
 
Ok,
I had totally intended on making this post 2 weeks ago when I returned from my second trip all the way from Philadelphia out to Ohio to go see RichardJ and basque in the wealth of knowledge that he freely bestows upon all willing to listen, but I have instead spent most of the past 2 weeks sharpening knives and enjoying every minute of it so much that I spent the past 3 days looking into every possible belt grinder out there. Richard taught me so much more on this trip than on the last one - something I did not think was possible given how much I learned last time.
I was going to request that this thread become a sticky because I know that for everyone who has posted about how much it has helped them, there are probably 3 other people (like myself for years in fact) who have been helped just as much but never bothered posting here. Lo and behold, I took too long to post, and it's already a sticky! Long overdue in my opinion but thanks for finally doing it and congratulations to RichardJ.
Richard, thanks for all the knowledge, Donna absolutely loves both her knife and her ring, a couple of friends are already jealous of my knife and now I'm seriously considering building a grinder within the next two weeks since I will be having surgery on my knee again next month and will be on crutches for several months. I figure I may as well get a 2"x72" grinder up and running before the surgery so that I can be somewhat productive and learn to grind out some blades like the ones you taught me on while I'm no good for anything else.
Anyone who has a question that is not answered in this thread (probably just didn't read enough) really shouldn't hesitate to contact Richard and take him up on his offer to call and clear things up for you. It's amazing helpful, but no where near as helpful as going out and spending some time with the man himself. After the first visit with him I was able to get my butchers filet knife sharper than he's ever used in over 35 years on the job, and this latest time I was able to take some of their knifes that were headed to the trash and reprofile and sharpen them back into the most useful in their rotation - and that's on a crappy harbor freight 1"x30" with a 120 grit belt and my paper wheels on a harbor freight buffer. All thanks to a little time spent with the man himself.
Ok, I've blabbed enough to make up for my last year of lurking (and probably my next year of it) I'll just send anything else I have to say right to Richard.
:-)
 
Ok,........I did it!!! I read the whole thread from page 1 which took me about 2 weeks between doing other stuff. I ordered the 8" set from Grizzly Industrial and it should arrive in a few days. I plan to sharpen knives as a side business as well as for myself, family and friends (free of course). I use to do it by hand and then I bought the EdgePro, Pro model to get more accurate bevels. It just takes too long. I also have the WorkSharp WSKTS mini belt sander but I will be upgrading to a Kalamazoo 1SM 1" x 42" belt sander to do some serious work. Thanks Rich!!! Can't wait to try these wheels out. Time is important and I could be doing other stuff.
 
OHALLUM

For me ....it seemed that with the wheel going away from me, I was looking at the edge to make the burr, and not matching the angle of the flat of the blade when turning blade over, because I am looking over the blades flat side.

I think that when the wheel is coming at you, it is easier to line up the blade level with the wheel, and you can match that angle from one side of the blade to the other.

I am running a motor that turns 1250rpm, and NOT turning at 3600rpm!
(I seem to have more control, maybe not taking as much off in one pass but seems much safer to me.)

I tried lots of different motors, ....ways to hold the blade,...tried it with a homemade guide, ...and standing vs sitting....etc.
I even tried to grind from the side so I could sight down the flat of the blade to keep it flat....it all boils down to what is easy AND safe for you.
 
Lil' John,
I can understand what you are saying about watching the level of the blade, and did have a problem with that when I first switched to the top grind. After some (lots!) of practice, that is not a problem for me since I marked a reference line on my grinder motor. My bevels are even and consistent and fairly polished. I am running at 3600 rpm, but wish I had a 1750 rpm motor, and will one of these days when I can find one that will work with my set-up. The speed is really not a problem once you adjust for it and get some experience with it. My grit wheel is ground down somewhat now, and is just where I want it, not to aggressive, but adequate to get the job done. I really only use it on knives that I am working on for other people that need re-grinding. All of my personal knives are kept sharp on a regular basis with just a quick touch up on the slotted wheel. I really don't let them get enough out of shape before I run them on the wheels to tune them back up. (A bit OCD I guess)
I stand amazed every time I use them, and the level of sharpness that they produce in such a short time and effort spent. I just sharpened a Kershaw Leek for a neighbor last night, and It took all of 3 minutes from the time I turned the wheels on until I was done. It would shave free standing hair on my arm with ease when I finished. Let see someone do that with their W E's or other clamp on guided systems as fast.

Blessings,

Omar
 
Still practicing. Last few blades I've done have ended up dull. In getting worse. Heh.

Not sure what the variable is. More practice.
 
Hey RobertK, are you producing a definite burr when grinding? You should not only be able to see it along the full length of the blade, but also feel it. When I first started out, I was afraid of grinding away too much steel, and therefore was not producing a full burr along the length of the blade.
Once the burr is visible, you can turn the knife over and very lightly grind most of the burr off by alternating sides. The key is to use very light pressure and have plenty of wax on the wheel. When the burr is very light, then start on the slotted wheel, maintaining the same bevel angle. If all goes well, you should not have to strop the blade on any external strop. The key here is use light pressure while grinding, and produce a full length burr.

Once you get all this down correctly, it will all fall into place and your knives will be exceptionally sharp. I had a lady from my church that brought me her son's two knives, one a folder, the other a straight blade. (He is 15 years old) She said she wanted me to sharpen them, but not razor sharp. It was harder to not get them razor sharp than it was to do them naturally. I finally wound up taking some 2000 grit wet or dry sandpaper and lightly running the blades over it lightly dull the blades without making them too dull. I hated to return a knife that was not the best I could turn out, but Momma was the boss!

Hang in there, it will click for you soon.

Blessings,

Omar
 
I sold these in the late 80's early 90's by the thousands. I stopped when my manufacturer couldn't make them any more. I still have old customers call to get more grit and "grease". They last a long time. Interestingly, I sold them for $18 a set in the old days. Looks like they are a lot more now for what reason I can't figure. I still use the plain wheel to polish but have long since moved on to a 400 grit belt as I no longer needed the safety of the gritted wheel. I just never trusted a cotton buff enough to move all the way over. Still the fastest way to sharpen I know. Being able to easily sharpen serrated knives with this kit is worth more than the price by far.

I never had a customer that couldn't make a great edge by the second try. I even had one guy come around my table and showed him right there at the show in front of other customers. His first try amazed everyone and I sold a ton from that demo alone. I've had people scoff. I've never had anyone beat me to an equal edge. And most just scratch their head when given a serrated blade. You can shave with my serrations and I have't seen a factory serrated knife that I would try that with.

Bottom line this is one of the most under rated, under used methods for sharpening there is. I'm still making money with it after all these years.
 
Just grabbed a pair myself to play with. I sharpen mostly with belts, and I'm probably going to use these in a hybrid setup, belt first to do the roughing, then wheels for finish. Planning to load one with 16u diamond, and the other with 6u diamond, or 4.5u CBN, depending on how it works out for me.
 
Not sure what you mean? Are you going to put the diamond compound for the grit wheel, or are you talking about the slotted wheel for stropping? How would it adhere to the wheels? Interesting concept, but not clear how you would do it.

Blessings,

Omar
 
Hello Blade Forums! I am now the proud owner of a Wheel system and am already having luck getting an edge. Thank you Richard for starting the thread and everyone else for sharing their experiences. I went with the Harbor Freight 6" buffer (picked it up for 29.99 with a coupon) since I was a bit skeptical that they would work for me. I have never had any luck sharpening using a variety of other methods, so this awesome.
 
Welcome to the "wheels" and to the forum! Great choice on both accounts. If you haven't already , you might read this thread from the first in your spare time. Lots of good information and tips in here. From your "Handle", I assume you are a bar-b-que buff. I am too, coming from Texas where low and slow brisket is king. Getting time to fire up the UDS and throw on a brisket.

By the way, RichardJ the author of this thread is in the hospital and needs our prayers for a speedy recovery.

Blessings,

Omar
 
I actually have two slotted wheels, the primary material removal will be done with a ceramic belt on the Kalamazoo belt grinder, then the finishing will be done with the wheels. The diamond compound I will be using is a high-viscosity paste, that should be able to rub into the wheels and hold, I'd think. It will be interesting to see, anyway!
 
Thanks for the welcome! I have pretty much read the thread from the beginning, but should probably go back through the middle part again. Thoughts out to Richard, get well soon!

And yes, I love the bar-b-que and am an amateur (only been at it about 2 years now). I did live in Texas way back when, but am in Pennsylvania now. I still remember going to Strack's Farms north of Houston, loved that place.

OHALLUM said:
Welcome to the "wheels" and to the forum! Great choice on both accounts. If you haven't already , you might read this thread from the first in your spare time. Lots of good information and tips in here. From your "Handle", I assume you are a bar-b-que buff. I am too, coming from Texas where low and slow brisket is king. Getting time to fire up the UDS and throw on a brisket.

By the way, RichardJ the author of this thread is in the hospital and needs our prayers for a speedy recovery.

Blessings,

Omar
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