Introduction to Sharpening on a Belt Grinder

what's up guys Ryan Swanson here District Cutlery today I'm going to show you how I sharpen majority of my knives that's with belt grinder I run a 2x42 one for grinding here and then another one back here for deburring generally running 120 grit ceramic belt 240 grit silicon carbide a30 trisac for most knives this is what this is uh basically this is all you need you got some heavier damage you can run down to an 80 grit maybe even a 60 grit ceramic if you've got some really really bad chips in there but then you get it into you might need to thin the blade out so today we're just going to talk about simple edges getting started this is sort of like the basic introduction of how we do things you may see some of my work on social media or I'm like thinning out these awesome Japanese blades that's just a small percentage of the work we're doing here majority of majority of the stuff we see Miyabi's you're running the mill what everybody has in the kitchen so I've got the small order here for Woodstock knives all stainless steel small chef knife santoku slicer and just a little utility knife so I'm going to go through the process I'm going to run my three belt process I'm going to do them all from this grinder right here 120 240 830 and then it's going to jump on my felt belt I'm just going to show you so I'm in kind of freehanding it my belt's running this way Edge down is Edge trailing okay I'm also going to show you that like I've heard a lot of things about the Burrs being the Burr is hard to remove with Edge trailing or you develop a bigger Burr with Edge trailing I don't really see that um so maybe this might help dispel some of the missile or that it's also harder to remove the Burr when you're deburring an edge trailing blade I don't see that too much so we're going to go ahead and show you what that is sometimes perhaps if you're I'm not going to say that this is the case but it could be the case is that you're trying it might be over grinding your blades and that's why the Burr is so big because you're removing so much material so what you want to do is you don't want to you don't necessarily have to get a big giant Burr on your first belt you can get it close and then with your second belt say your 240 there you might develop the full Burr so don't go all the way if you don't have to with your first belt it's okay to do it but if you're sitting on it and sitting on it sitting on it and doing a million passes you're just removing so much steel then if you look at the bird you're like oh my Burr is huge that's generally because you're over grinding it the goal of what we're doing here is to remove the least amount of Steel possible so talking about angles I did another video previously about worrying about angles so we're doing it freehand we don't have any guides here my rule of thumb the better the quality of the steel the lower the angle you can go so basically if you have now I'm exaggerating here these are wusthofs this is what I call the middle of the road so you know basically the Lesser Quality Steel the increase the greater the angle is going to you're going to be so you're going to grind it the knives are super dull you know you're cutting a new Edge into it it doesn't matter if it's like I mean you want to be ballpark I'm not saying it doesn't matter but the spelling the myth of you you don't want to worry about if it's like 15 or 16 or like 17.875 it doesn't really matter as long as you're in the ballpark with a good knife you have a low angle a medium knife you have a medium angle a lesser Quality Steel you want to put a wider angle on it so the edge will hold and at least give the SAT the customer some sort of satisfaction so again it's just like don't sweat the numbers so much because once you're cutting a new Edge into it with really dull knives it doesn't matter now you still want you want to look at it and be like okay there it is and get in the ballpark somewhere but don't sweat it about like like the knife will still work if it's 15 or 16 or 20 and 21 these things don't matter if you're just simply cutting vegetables okay you're going to worry too much about that instead of like the the key things which is just like making sure it's consistent making it all the way making sure you're not grinding too much steel away making you sure removed all the damage making sure you remove the Burr all the way these are the important things to worry about so I'm going to go ahead you might not be able to hear me or not when the grinder comes on it's going to be kind of loud so I'm going to go ahead I'm going to run again 120 240 830 and I'll go ahead with my felt belt so I used to run leather belts for deburring but they stretch so I you know I'm using these felt now with some blue compounds trusty old blue here and I swear you can get about 10 000 knives off of one of these felt belts they just they don't stretch you want to clean them eventually they do get a little gunked up but that's good the more compound in there I feel the easier it is to remove the Burr so real quick I'm going to go through it and I'm going to show you just how quickly we can move with a quick moving grinder watching the pressure generally always wear a mask okay but for the sake of this video I'm gonna say I'm going to hold my breath so I'm not breathing any dust okay but always mask up you want to watch the Dust so what I'm doing I'm feeling for the bird that I cut it in I can see it and again it's not a big Burr it's it's relatively small you can barely see it but you can feel it all right put your fingers all the way on the blade uh all right those edges are all cut in another thing too when you're watching your heat what what makes a lot of heat is the pressure all right so just let the belts do the work light pressure and these belts cut real nice especially a ceramic 120 they cut really really nice all right so [Music] 240 silicon carbide puts it puts it kind of puts a nice nice kind of finish on there or medium finish a100 it's May 30 30. try to keep your shop organized now the finer the belt the more heat it will it will generate so again just light light pressure letting the belt do the work all right so all my blades are cut in I'm gonna go and move and deburr right now felt belt apply a little compound foreign again I'm feeling for the Burr now that was one pass per side the Burr came off so again people talking like it takes a long time to remove the Burr with Edge trailing blades it's just it's not if you have the speed and you have the power it's not something you have to worry about just a little bit by the tip right there now see the bottom of the of this blade that Burr was removed but up by the tip because I'm feeling the entire knife just that tiny little Burr on there you're going to make sure so don't assume because the Burr is off here it's not off here there you go one pass per side just double check them there you go always making sure you get the Burr off but this one took two passes per side the rest of the blaze one pass per side and that bird came off real real easy I'm gonna clean these blades off take any of these push cutting no problem so that's it super quick super fast super consistent you want to become good at sharpening you need to use your hands and your eyes in concert and just again the the Lesser quality of the steel the greater the angle it's going to be on your machine whatever you're using so happy customer nice polish Edge the blue compound too if you can see if I can get a shimmer of Hope there all right you want you want the customers to look at the knife and be like oh you want to just look at right out of the package oh these look sharp because they are Sharp but have a nice little shine on there never hurts so that's it for today a quick introduction to Belt sharpening don't overthink it just keep your hands consistent using your eyes subscribe to our Channel check out our social media at District Cutlery check out our website sistercutlery.com for Great Deals On great knives and check out some more up and coming videos thank you guys

Channel: District Cutlery

Views: 2,109

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Id: WFJV213a6oA

Length: 11min 59sec (719 seconds)

Published: Fri May 19 2023