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Belt sanding?....for knives you own? Bad Idea. Unless your a pro,and know what your doing is probably the worst idea.The heat generated from doing so will most likely toast the edge.Even if you get away with not over heating the edge,the geometry will be different because you removed metal that should be there and is no longer there.So best bet is either learn by becoming a knife maker,or just hand sharpen.
Belt sanding?....for knives you own? Bad Idea. Unless your a pro,and know what your doing is probably the worst idea.The heat generated from doing so will most likely toast the edge.Even if you get away with not over heating the edge,the geometry will be different because you removed metal that should be there and is no longer there.So best bet is either learn by becoming a knife maker,or just hand sharpen.
maybe ,if your using micron belts,and just the least amount of pressure...,but sorry to burst your bubble,by the time the hot edge reaches the water,it's already toast....unless you devise a cool drip above the belt,and do a cold sanding,that is possible.
maybe ,if your using micron belts,and just the least amount of pressure...,but sorry to burst your bubble,by the time the hot edge reaches the water,it's already toast....unless you devise a cool drip above the belt,and do a cold sanding,that is possible.
OK best machine,other than your hands,would deff not be a bench grinder,a small belt sander,1x30" belt,for like hobby use.I don't remember the name,but it had a belt on one side,and a disc on the other.I'll see If they are still around.
And how many knives have you sharpened on a belt sander?maybe ,if your using micron belts,and just the least amount of pressure...,but sorry to burst your bubble,by the time the hot edge reaches the water,it's already toast....unless you devise a cool drip above the belt,and do a cold sanding,that is possible.