Pellet Fan
All Things Considered => General Discussion--Non food Related => Topic started by: Bentley on August 09, 2024, 10:06:10 AM
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I am not pleased with the sharpness of my knives and again, the Chefs Choice Model 15XV is just not cutting it! So, I go in search of a method of knife sharpening that will make it scary sharp like those Apex systems, but for 1/10th the price. Also hopefully much less effort then the Apex. The one time I used it, the only way to describe the sharpness was "Scary"!
So, will do a little review when I get it! 2 weeks! The angle is supposedly set at 15°, and I think that is what most, if not all my knife angles are. Will start with a very old, cheap one. For $50 I am willing to take the chance.
(https://i.imgur.com/y6tMNMNh.jpg)
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If anyone has any time on a belt sander doing knives and can recommend a grit setting for the belt i would be appreciative. My knives are not real bad, I just can never seem to get them sharp!
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Worts case scenario, I sharpen screw drivers and garden tools with it!
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I too struggle with keeping knives sharp. I want sharp knives but do not want to spend a ton of money and am not patient enough to spend a lot of time sharpening them. When I lived in the NW, I found a place that I could bring all of my knives in and have them sharpened. It was not cheap, but I only did it once every two or three months and they came back scary sharp.
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I’ve spent quite a bit of time sharpening knives on belts although it’s not my favorite way. Don’t press very hard and be certain to use a guide to maintain the proper angle. Cover the guide with painters’ tape to prevent scratching. Cool the knife with a damp cloth if you feel it getting hot.
For best results your belts should be–
- 120 grit 3M Cubitron (6 passes or more, need a burr on both sides. Equal strokes on both sides.)
- 600 grit 3M Trizact (2 or 3 passes & feel for a burr. Equal strokes on both sides.)
- 1200 grit 3M Trizact (Probably 2 passes on each side. Don't feel for a burr.)
- Leather belt for stropping. (Always edge trailing—belt moving away from the knife. Maybe 2 passes per side.)
You’ll want to treat the stropping belt with compound. A white or green bar will be fine.
EDIT: Added comment on belt compound.
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Speaking of strokes, you are holding the knife facing the belt. You start on the edge of the knife by the handle and pull the knife to the Tip? Then turn over and do the opposite? Or you...?
(Equal strokes on both sides.)
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Yes, when you’re fairly new at sharpening you might want to make your passes from the heel to the tip each time. After a while you’ll naturally go back and forth. When you reach the portion of the knife where it begins to curve toward the tip, the tendency is to pull the knife handle toward yourself. But doing so changes the bevel angle. The proper technique is to lift the handle away from the belt and continue to move the blade while still maintaining edge contact. Do it a few times with the belt shut off.
Hold the knife against the angle guide with the cutting edge against the belt. When grinding the edge, you can do it edge leading (the belt moving toward the knife) or edge trailing (the belt moving away from the knife). But you must always strop edge trailing—you’ll probably cut the leather strop if you try to strop edge leading.
Edge leading will cut a bit faster and raise the burr faster.
When grinding, you’ll want to count your passes until you raise a burr from heel to tip on the side you weren’t grinding on. Then make the same number of passes on the other side. Keep grinding and count the additional passes if you don’t raise a burr after making an equal number of passes. When you finally raise a full-length burr on the second side, go back to the first side and make the same number of additional passes. The idea is to make the same number of grinding passes on both sides so that you have a symmetrical bevel.
Starting on an old cheap knife is a good idea. You may want to consider buying a couple of throw away knives from a second hand store. I’ll send you a few if Mayberry doesn’t have a Goodwill or such. You can sharpen them and then dull them up on a brick and go again.
Like most things that are worthwhile, the more you do it the easier it’ll become.
One of my coaches gave me a piece of advice that applies to all aspects of life, “If you want to improve your performance, do more of what you least like to do.”
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My former neighbor had one of them Ken Onion belt sharpeners that he could get knives scary sharp with, but it took a lot of time. At least that's what he told his wife while he sat in his shop drinking beer and allegedly sharpening knives.
I've also seen a sharpener from Tumbler USA on Amazon that looks like it should work well in theory but I don't know of anyone who has tried it. Paul, you might be able to give some insight on those if you watch the video of it since you have more experience than any of us.
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My former neighbor had one of them Ken Onion belt sharpeners that he could get knives scary sharp with, but it took a lot of time.
Bentley tested the Ken Onion here (https://pelletfan.com/index.php?topic=1907.msg22446#msg22446). He’s not interested in spending that much.
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I've also seen a sharpener from Tumbler USA on Amazon that looks like it should work well in theory but I don't know of anyone who has tried it. Paul, you might be able to give some insight on those if you watch the video of it since you have more experience than any of us.
I don’t have any first-hand knowledge of the unit. It probably works well but may be slow.
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It came today, sooner the I expected. Waiting for a starter for the tractor, so maybe I can knock out a comparison in the next couple of days on this and the Ken Onion.
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Only took a month to get a few photos up, much better then I thought! Unboxed and put together except for buffing wheel. Took about 2 minutes. Video to come. I am gonna have to buy something other then my phone that I can easily get the images to the PC and then on to youtube, cuz it aint happening with an old Samsung A03s...
(https://i.imgur.com/8qHwKOlh.jpg)
(https://i.imgur.com/q3TXgagh.jpg)
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Very short video on how belt is changed.
Belt Change (https://youtu.be/rusZZcGhBm0?si=KA3SJb_CmXC6Q7G4)
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It seems to run smoothly and quietly. It’s much smaller than I was anticipating.
Sharpening on it will become relaxing and almost zen-like after you get comfortable using it.
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Well, with the ease of the Ken Onion, only reason I am even using this is to get a little content! It is a nice little device, but the Ken Onion is just to easy! I could see using this on pocket knives and garden tools!
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Here is another about 4 minute video. Only reason I am adding it is it was an 8 minute video and the video editor I used had an AI feature that automatically edited it and I thought it came out pretty good. The end of the Video is for Bar-B-Lew!
More Temu Mini Belt Grinder (https://youtu.be/Tt3VWavOya4?si=psaBRaknh8JXaR_D)
We will be looking for a new Video editor. I had no idea it would be this small!
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That’s a good little video. The belt sharpener appears to be doing its job and your technique will improve to the point where it’ll become automatic and you’ll think about whatever comes to mind. It’ll be Zen-like.
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Hahaha...the $3 knife. Truth be told I did spend a little money on some knives over the last two years buying several Mercer products. They are not super expensive, but they are more than $3 and more than the $10 I may have been spending previously at the Restaurant Depot, Restaurant Store, or Sam's.
I spent about $200 on 7 knives. I like the handle, the balance, and they seem to slice/cut fine enough for me.
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Not the knife, the Ginzu karate chop to cut the tomato!
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Not the knife, the Ginzu karate chop to cut the tomato!
I saw that too. That was funny.