Great video! I’m swapping out my Ken Onion workforce belt sharpening tool for a 1 X 30 . One reason I don’t like the Ken Onion because there’s nothing behind the belt, so I can only get convex grinds.
Great work! I really like how you show us what you're doing as a way for us beginners to get started very effectively with a relatively modest setup. Thanks!
Great video, very well presented in a concise fashion. Question from a new sharpener. Why would a knife be sharpened in the same direction of the belt vs going across the belt. I have observed on other videos the sharpener doing this with no explanation. Any information would be appreciated. Thanks
Thanks for the kind words. I believe you're referring to 'edge trailing' (the method in this video) vs 'edge leading'. Both are valid and effective methods with some key differences. Edge-leading produces a smaller burr that is easier to remove, and when used with an angle guide can create very nice even bevels. Edge-trailing is inherently safer and the larger burr can actually make it easier to see what's happening at the edge and potentially get a better result. For me it comes down to whether I want to use an angle guide or sharpen free-hand. I find there are many knife handles that get in the way and make it difficult to use an angle guide. I also enjoy the freedom of trying to give the best angle to each knife individually instead of relying on a fixed guide. I'd recommend trying both and seeing what works best for you. Hope this helps!
Thank you. Normally I'm sitting with the chair raised up so that I can look down. I've tried just about every which way sharpening on sanders. I was using the edge-leading with angle guide method for a long time. I really like the versatility of free-handing now, though.
Thank you for being so informative. Have you considered changing the direction of the spin, rotating upwards(counter clockwise) instead of downwards(Clockwise)? What are the benefits/negatives? Does the Rikon provide this option?
The Rikon machine only offers one direction. I have a custom made machine which can do either direction, and I have tried it that way. I prefer to be able to look down and use the distance of the knife's spine to the belt in order to judge the angle.
Very informative . Especially for me since I never did Edge trailing sharpening...Not Sure ..do U follow the shape of the Blade or Just straight accross n Then pull the handle towards your Body?
Thanks. I'm a big fan of edge-leading too. I don't have the steadiest hands, so I find it helps to 'lock' my arms to my body and rotate my whole torso with the curve of the blade, pulling the handle towards me slightly when approaching the tip.
You would need to thin the knife. It's commonly done to increase the performance of high end Japanese knives. Can be done on stones or grinders. Check out District Cutlery on youtube to see some examples of this.
They are both valid methods. I can get an almost identical result from either one. I'll make a video soon going over the differences / pros and cons between them.
@@cliffcox7643 It may be easier to start with the method in this video. We call this "edge trailing" as the belt is going away from the edge. For the other method, which we call "edge leading", I would recommend using an angle guide. You can also check out Curry Custom Cutlery here on youtube to see some instructional videos on edge leading with an angle guide. Feel free to send me an email at alsmobilesharpening@gmail.com and I'd be happy to go into more detail about it.
A machine like this is not for beginners. Beginners should start with a belt grinder that spins the belt AWAY from you, like the Worksharp with the Blade Grinding Attachment does. Reason for this is, if you lose grip on your knife the belt will flick the knife away from you. But if you start out with this machine, with the method shown in this video, once you lose grip on the knife it will be hurled towards the floor, if you are unlucky you will have the knife stuck inside your foot... Also, NEVER ever sit in front of a machine that is mounted on a table like this, while grinding on a machine the spins the belt towards you, at best you will have the knife in your leg, or worse even in your stomach.
There are angle guides that you can use that attach to the platen. I prefer not using them for this method, however I would highly recommend using them with an edge leading method.
I just watched a couple vid on that sharpener. No platen or option for one. (They make claims as to why, and while not incorrect, a concave grind isn't what most want for a number of knives). Kind of a shyster move having a different belt size for the grinding attachment than the sharpener. And very inaccurate looking method of guiding the edge. I'm going 1x30 but flipping it so the work surface is horizontal with the blade spinning away from me. I'll build a few guide tables to keep the blade at an exact angle. No sense mincing around free-handing.
One of the best start-out videos advice videos.
Boy! You're pretty good at that. Excellent results!😃👍🏻
Great video! I’m swapping out my Ken Onion workforce belt sharpening tool for a 1 X 30 . One reason I don’t like the Ken Onion because there’s nothing behind the belt, so I can only get convex grinds.
Great work! I really like how you show us what you're doing as a way for us beginners to get started very effectively with a relatively modest setup. Thanks!
Thank you!
I learned a lot from this thank you 🙏🏼. I will definitely pull away at the end and that makes sense to not round off the tip.
Very nice. I got the Ken Onion edition and it works fine. But next time I get a belt sander, I will get the 1x30.
THX for upload 👍
Top skills, you've done a really good job.
Cheers from 🇦🇹
Thank you so much man, I will applying these methods. Tremendous!
I´m going to launch a business like yours in Mexico city!
Great video. Congratulations
Great video, very well presented in a concise fashion. Question from a new sharpener. Why would a knife be sharpened in the same direction of the belt vs going across the belt. I have observed on other videos the sharpener doing this with no explanation. Any information would be appreciated. Thanks
Thanks for the kind words. I believe you're referring to 'edge trailing' (the method in this video) vs 'edge leading'. Both are valid and effective methods with some key differences. Edge-leading produces a smaller burr that is easier to remove, and when used with an angle guide can create very nice even bevels. Edge-trailing is inherently safer and the larger burr can actually make it easier to see what's happening at the edge and potentially get a better result.
For me it comes down to whether I want to use an angle guide or sharpen free-hand. I find there are many knife handles that get in the way and make it difficult to use an angle guide. I also enjoy the freedom of trying to give the best angle to each knife individually instead of relying on a fixed guide. I'd recommend trying both and seeing what works best for you. Hope this helps!
Thanks for your timely response. Much appreciate
@@stevem6788i would suggest edge trailing for this way of sharpening because of SAFETY especially if you are new to sharpening
Great job. How does that belt sander track? Are you standing or sitting when sharpening? Have you always sharpened blade down? Thank you Frank
Thank you. Normally I'm sitting with the chair raised up so that I can look down. I've tried just about every which way sharpening on sanders. I was using the edge-leading with angle guide method for a long time. I really like the versatility of free-handing now, though.
Thank you for being so informative. Have you considered changing the direction of the spin, rotating upwards(counter clockwise) instead of downwards(Clockwise)? What are the benefits/negatives? Does the Rikon provide this option?
The Rikon machine only offers one direction. I have a custom made machine which can do either direction, and I have tried it that way. I prefer to be able to look down and use the distance of the knife's spine to the belt in order to judge the angle.
Very informative . Especially for me since I never did Edge trailing sharpening...Not Sure ..do U follow the shape of the Blade or Just straight accross n Then pull the handle towards your Body?
Thanks. I'm a big fan of edge-leading too. I don't have the steadiest hands, so I find it helps to 'lock' my arms to my body and rotate my whole torso with the curve of the blade, pulling the handle towards me slightly when approaching the tip.
@@alsmobilesharpening I do it the Same way. 👊
Great video!!! Imma try white compound
Have you tried the paper wheel method?
I’m just curious as to the edge quality you can get with it versus with other metjods
I have not tried it. I've seen folks get sharp results but I don't have the experience to comment on edge quality.
Everything ok if you only wants to sharpen the facet of the knife. But what do you use if you need to reconstruct the whole bevel?
You would need to thin the knife. It's commonly done to increase the performance of high end Japanese knives. Can be done on stones or grinders. Check out District Cutlery on youtube to see some examples of this.
You could also look for a larger platen for the sander you have.
What grit belts are you using for the 3 step process?
120 grit, 600 grit, and leather.
I see other ppl w the same machine have the edge up when sharpening..which is the correct method?
They are both valid methods. I can get an almost identical result from either one. I'll make a video soon going over the differences / pros and cons between them.
@@alsmobilesharpening ohh, but can't you just tell me now, cause I have the machine and want to start sharpening??
@@cliffcox7643 It may be easier to start with the method in this video. We call this "edge trailing" as the belt is going away from the edge. For the other method, which we call "edge leading", I would recommend using an angle guide. You can also check out Curry Custom Cutlery here on youtube to see some instructional videos on edge leading with an angle guide. Feel free to send me an email at alsmobilesharpening@gmail.com and I'd be happy to go into more detail about it.
A machine like this is not for beginners. Beginners should start with a belt grinder that spins the belt AWAY from you, like the Worksharp with the Blade Grinding Attachment does. Reason for this is, if you lose grip on your knife the belt will flick the knife away from you. But if you start out with this machine, with the method shown in this video, once you lose grip on the knife it will be hurled towards the floor, if you are unlucky you will have the knife stuck inside your foot...
Also, NEVER ever sit in front of a machine that is mounted on a table like this, while grinding on a machine the spins the belt towards you, at best you will have the knife in your leg, or worse even in your stomach.
Is there a job that helps you hold an angle?
There are angle guides that you can use that attach to the platen. I prefer not using them for this method, however I would highly recommend using them with an edge leading method.
Good video, but I'm pretty sure you are supposed to be using the smooth side of the leather. That's how I use mine.
Both sides work. I like to sand the rough side to make it smooth. It holds compound better than the other side.
I just watched a couple vid on that sharpener. No platen or option for one. (They make claims as to why, and while not incorrect, a concave grind isn't what most want for a number of knives). Kind of a shyster move having a different belt size for the grinding attachment than the sharpener. And very inaccurate looking method of guiding the edge.
I'm going 1x30 but flipping it so the work surface is horizontal with the blade spinning away from me. I'll build a few guide tables to keep the blade at an exact angle. No sense mincing around free-handing.
Thompson Frank Thompson John Taylor Edward