Surface grinder belt conversion 1" wheel vs. 2" wheel Pros-Cons ?

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Apr 16, 2008
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Some have said it's a pain to split belts, ragged edge.?
Most of the grinding is from edges of the belt so , 4 edges with split belt.?
I noticed on one conversion the wheel width was 11/8" instead of 1" pros, cons?

I'd like to convert my grinder, help from users would be most appreciated.

Thanks
Mark
 
I did the 1-1/8" wide with the idea that the extra width would help to prevent the edge from rolling off and help keep things more flat. I think it helps but I have no real proof either way. My experience is that belts last quite a bit longer on the SG than on the belt grinder so conserving belts by splitting them is not really a big deal. I will be ordering a new wheel eventually and it will be 2-1/8" wide and the hardest duro I can get, and it will not have serrations.

Bob
 
Do you really need a cushioned wheel face on the surface grinder? Seems like unless you have a splice bump you should be ok with a wheel made of MDF or cardboard. Maybe even a standard grinding wheel? I'm not trying to suggest anyone do unsafe stuff with their machines, just curious about what could work. From my not too extensive experience with the surface grinder it seems like a rubber wheel would reduce accuracy and consistency.
 
Do you really need a cushioned wheel face on the surface grinder? Seems like unless you have a splice bump you should be ok with a wheel made of MDF or cardboard. Maybe even a standard grinding wheel? I'm not trying to suggest anyone do unsafe stuff with their machines, just curious about what could work. From my not too extensive experience with the surface grinder it seems like a rubber wheel would reduce accuracy and consistency.

You want a rubber wheel, but you do what it to be harder than a standard contact wheel (about 90 durometer as opposed to 60/70).

A full hard wheel of wood or metal would probably introduce quite a bit of chatter and I imagine it would wear more quickly/unevenly.


Now, to answer OP's question, I decided to go with a 1" wheel, but before I realized that 1 and 1/8 might be better for "dressing" the belt and keeping it flat. That said, I really haven't noticed any issues so far, and have good luck just tracking the belt edge to edge. Why did I choose 1" instead of 2" (or rather, 2 and 1/8")?

For one, it's cheaper, and second, you get twice as many belts! ;)
Now, I'm not sure that you really get twice as much grinding, as I really don't think that's how belts work, but I also figured that I was going from a 1/2" to 3/4" wide stone wheel, why not keep a similar dimension on the rubber wheel? I normally surface grind with the belts just like I would with a stone anyhow, I.E., left to right passes going front to back, rather than just making a "full width" pass on the wheel, if that makes sense.

As for splitting belts, USAKnifeMaker sells a belt splitter that makes fast and precise work of it (actually, I just checked the site, and big surprise, it's Out of Stock, like about 90% of everything else I've searched for recently...), though I just made my own, as shown in the vid below:

[video=youtube;SL8wUD_nAWA]https://www.youtube.com/watch?v=SL8wUD_nAWA[/video]
 
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I guess it depends on what you are wanting to do with it but if your just looking to flatten then I would say you would want a serrated wheel. The belts will last longer, it will cut better, and run cooler. If you do kitchen knives then I would want a 2" wheel so you could do a 2" chefs knife with one pass.
 
Thank you all for your information.
I'll go with a 2" wide smooth wheel in a 90+ duro

One more question:
I'm guessing the serated wheel leaves a pattern on final finish? Just guessing

I've made one slippy and one lock back so my motivation for this project.

Slippy1007_zps48cc854f.jpg
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