Belt sander sharpening has quickly become the hottest rage in knife sharpening. If you have tried many of the various knife sharpening tools on the market with little or no success, be sure to try belt sander sharpening. The final step of the belt sander sharpening process is to use a leather stropping belt with polishing compound.
While sharpening using a belt sander, the probability of your knife being overheated is always high. If you are familiar with sharpening knives using a sander, a 50-grit belt can easily give you the desired sharpness level after which you can tune the edge using a 200 to 300-grit belt. To sharpen a knife with belt sander means to get the sharpest possible edge faster than most other sharpening devices.
If you’re finding it difficult to cut vegetables with your kitchen knives or to butcher meat with your cleaver, you can easily fix that problem with belt sander knife sharpeners. Let’s look at the steps necessary to sharpen your kitchen knives using a belt sander. Do not touch the belt with your hands while your belt sander knife sharpeners are running.
belt sander knife sharpening tips Related Question:
What is the best grit for sharpening knives with a belt sander?
Sharpen Knives (Good Idea) To sharpen yours, start with a 150-grit belt. Slowly run one side of the blade across the belt a few times using light pressure (the sharp edge should point down at an acute angle to the belt). Next, sand the other side. Turn off the sander, swap in a 240-grit belt, and sharpen again.
What is the proper angle to sharpen a knife?
A 17 to 20 degree angle covers most kitchen knives, pocket knives, and outdoor knives. Some knives (typically Japanese manufacturers) will sharpen their knives to roughly 17 degrees. Most western knives are roughly 20 degrees. In fact, a 20 degrees angle is often considered the best sharing point for most knives.