Questions about grinder belts

S

Sprayman

Joined
Nov 15, 2014
Messages
257
Hello, Bladesmiths:

I recently moved into a new shop (well, garage). I've been slowly improving my skills at freehand grinding, still on an old, modified Craftsman 2x42. I am experimenting with different steels and belts. I have some 15n20, and just acquired some good, ceramic belts that range in grit from 36-2000.

So my question is, how low should I go in grit for my initial grinds with 15n20? Is 36 too aggressive? The steel is .96 thick, and I'm making kitchen slicers. I'll probably make other blades with the 15n20, too, like utility blades or kiridashi blades.

Thanks,

Sprayman
 
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Ceramic belts go to 120 for the most part... Depends on pre HT? I use 36 with a lite touch...You can be safe with 60 grit if you aren’t confident on your pressures yet. Turn down the speed a bit and take your time till you learn how the pressure grinds. Stay safe & have fun ..
 
For 15n20 kitchen knives, I grind post heat treat and use a 60 grit belt to start and switch to a 100 grit pretty quickly. I think using a 36 grit with (I assume you meant) .096" steel while you're still working on your freehand grinding is just going to leave you chasing gouges and undo any benefit of time saving. Have fun!
 
Destructabot said:
For 15n20 kitchen knives, I grind post heat treat and use a 60 grit belt to start and switch to a 100 grit pretty quickly. I think using a 36 grit with (I assume you meant) .096" steel while you're still working on your freehand grinding is just going to leave you chasing gouges and undo any benefit of time saving. Have fun!
Click to expand...

Yes, I meant .096. Thanks. >.96 would be just a bit thick for a slicer, don't you think?
 
I generally start with a 60 grit belt. I may use a 36 grit belt if I'm working on 1/4" stock.

36 grit is too aggressive to use on thin stock IMO.
 
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