Steve Sells Posted January 8, 2017 Share Posted January 8, 2017 I should move the 2 threads to reduce duplication, but I always have edge UP when sharpening, and what is wrong with cutting edge into the belts feed ? I never have any troubles. Quote Link to comment Share on other sites More sharing options...
Marc1 Posted January 8, 2017 Share Posted January 8, 2017 Interesting Thomas. Are they made in one piece of cloth with no joint, or perhaps a very good joint? Steve ... I am no knife tragic, but sharpening experts I have seen, all sharpen with abrasive away from the edge. It makes sense to me. I imagine that the particles that meet the cutting edge will probably damage a very fine edge (?) Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted January 8, 2017 Share Posted January 8, 2017 Steve I think it's more of an issue like how to reduce the curve in a blade after pounding in a bevel. Many people never think of heating it and placing it bow up and tapping it down to the anvil as you are hitting the *edge*! I too learned to grind blades belt running down, edge up from a professional blade maker. Marc1: good joints on good belts Quote Link to comment Share on other sites More sharing options...
Marc1 Posted January 8, 2017 Share Posted January 8, 2017 I always begrudged the bad joint on wood sanding belts that give when the temperature goes up on 40 or 60 grit. A diagonal overlapping just 1/2" glued and good luck to you. I suppose that making a good belt would mean to make the cloth belt strong first and add the abrasive layer over a properly joint belt, a much more expensive process. Quote Link to comment Share on other sites More sharing options...
bigfootnampa Posted January 9, 2017 Share Posted January 9, 2017 Well all of my belts are bi-directional. Because I like to grind on the slack belt area, it's important to grind with the belt running away from the edge. It is a rare but scary occurrence that I've experienced where the edge of a blade will catch the edge of the belt otherwise. When this happens the blade swiftly slices the belt in half! DANGEROUS! I have found no advantage in grinding like Steve does it but it is very commonly done. How you have your machine set up and how it is designed are factors. I set mine to run nearly level on top and with the belt running away from my position. Having worked quite a bit the other way in the past... I recommend this way. I like to cut pretty long bevels (small angles) and instead of micro bevels I just allow the slack belt to impart a very slight convex curve to my bevels. I find it a fast and dependable way to get the extremely sharp edges that I prefer. This type of edge also works very well for carving hardwoods which is about my most critical type of work. A slightly blunter angle works good for my axes. Because I cut through both tough bones and very soft tissue with my fillet knives... I require quite extreme sharpness and steels that will hold it. Quote Link to comment Share on other sites More sharing options...
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