Blade Sharpening using Belts
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- เผยแพร่เมื่อ 20 เม.ย. 2012
- Brian of Sydney Mobile Sharpening demonstrates how he hand sharpens blades using a series of belts. Brian's precision and passion for his art have made him the sharpener of choice for many of Sydney's finest and most respected restaurants and hair salons. If you are in the Sydney area and only want the best for your knives, scissors or just about any blade you may contact Brian via his site at sydneymobilesharpening.com.au/
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I have been watching a lot of sharpening with belts, and this is one of the best, nice and slow to stay in the same angle, great technique
Great technique and consistency.
Excellent Workmanship !!
I feel like I just watched an artist at work. Quite professional.
Which belt have you used for sharpening a knife. Please give manufacturer's name.
Qual a chaira que você utiliza?
Wonderful video! You can tell you did a wonderful job with that edge. You paper test at the end with newspaper... what a difference from most you see hacking through copier paper!
Is that belt/ buffer home- made ? Does it use a planetary gear in the drum end ? I see the belt turns quite slow. What is the SFM ? Thanks for the video and your time.
Excellent ! Where can I order this belt grinder ?
Hi Brian, great video. Is multitool spinning away from you? If so, did you need to reverse the grinder rotation direction?
Looks like it is moving away from the edge. Into the edge would prob be dangerous.
You see him reach over the bench grinder to switch the motor on and off, so he just turned the bench grinder around to run the multitool away from him.I wish that he would respond to some of these comments, there are good questions that are being ignored
Excellent job at sharpening. I caution you though about your hair, if it gets caught in that wheel you are in big trouble, please put it up and out of the way. It could literally rip your scalp off. Once again nice technique.
Not just the hair, also the sleeves and the watch are a hazard while working with spinning/rotating tools.
Could you tell us a bit more about the belt sander please? Manufacturer, model? Thanks for the inspiration.
+Daniel Casciato The sander attachment is made by a company called Multytool here in Australia. I have used one a lot but they move pretty fast,I don't know if this one has been slowed down but it will run at the speed of the grinder it has been attached to.
@@eiclan - where do you get the belts for it?
Anyone know what that rectangular bar is that he uses at the end, right before he finishes with the leather strop?
Balsa wood. A block of pine or felt would do the same.
I'm having no luck finding grits higher than 400 for 4 in X 36 in sander. Can anybody point me to a source? Please and thank you.
get a leather belt and use compounds. I go up to 50k grit on a leather belt.
plenty of 600 800 1000 grit on Amazon.com
Olá poderia mim manda link do produtor gostaria de compra?
You must to build it yourself. The machine rotates at 1400 rpm and is mounted backwards so the belt runs away from you.
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Você deve construí-lo você mesmo. A máquina gira a 1400 rpm e é montada para trás, para que a correia fuja de você.
You buy fine grit belts from 3m Trizact
. / Você compra cintos finos da 3m Trizact
where i can to buy this machine
www.eastwood.com/multitool-4-x-48-belt-7-disc-grinder-attachment.html
Hi, Where can I get a machine like that?
I built one the same, and am very happy with it. The bench grinder runs at 1400 rpm (half normal speed), and is mounted backwards so that the belt run away from you. (mine is by Sherwood). The linishing belt is mounted on a multi tool like this one - www.justtools.com.au/multitool-belt-disc-grinding-attachment-50mm-x-915mm-po362. These are available in 50mm wide and 100mm wide. 3M Trizact do fine grit belts.
@@warrickfinn9677 thank you very much 🙏
Do my eyes deceive me? That machine appears to be running unusually slow.
jaw baw that is because of the Synchronization of the camera with the RPM of the grinder I think
Out of interest... how fast do you have that belt rotating?
A regular bench grinder rotates about 3200 rpm. Some may be slower or slightly faster and some have variable speed.
Excellent demonstration. I liked your wearing a mask indoors. I do my grinding on machines outdoors (cart with flat frame) and wear a full face mask people use in cutting trees.
He's outdoors, that's the back of a van, you can see it when he goes the polishing/stropping part
Phenomenal technique in a truly underestimated skill!
If you're having trouble finding a certain grit type or material, we can custom make a belt for you using a variety of materials.
Visit our channel and follow the link to our eBay store.
if any body let me know we're can I buy this machine .I dealt appreciate.
because de machine I have takes to much time changing belts
O.A. LOL...
Interesting why anyone would want a knife blade that sharp, I would have to touch up the blade after every single cut if it was that sharp. The sharper the blade the more delicate the edge surely? Sharpening knife blades to ridiculously scary sharpness seems to be the fashion today when few people really understand anything about knives at all.... as long as they can cut a sheet of paper on camera well how fantastic is that !!
A properly honed fine edge with the appropriate angle for the intended use, stropped before and after use should last longer than any other type of edge, with proper care and use touch ups shouldn't be an issue. Sharpness doesn't always mean delicateness, the angle, grit size and steel type as well as edge hardness all are huge factors in determining the type of edge a knife should have. The edges I put on my knives are finished at 600 grit at 25 degrees, then stropped with leather and polishing compound (not sure what grit the compound is) And I am willing to put money on it that my edges are sharper than the ones in the video, but they aren't delicate either. The 600 grit leaves micro-serrations which aid in slicing and also seem to last longer, stay sharper. I have chopped piles of wood with a knife made of O1 tool steel with the edge I just outlined, and since it's initial edge, it has never been sharpened. Still shaves better than my razor.
I can almost guarantee that something sharpened to 25* included or per side is not sharper and more durable then that edge. 25* per side is a typical use it in the woods/hunting knife edge. It's durable but not particularly keen. Stropped it can very easily be made to shave hair, but it will not go through lighter paper (phone book, some catalogs...) like that.
If that's a 25* included angle (12.5* per side) you'll have a super keen edge but not something with any durability to it at all, with most blade steels you'd likely roll that edge cutting paper or opening packages. Most of the "super steels," stuff like S30v, S35vn... will tolerate down to just around 17*/side, sometimes as low as 15* before you start having problems with them in normal use, and the more typical blade steels like AUS8/AUS8a, the typical import and european stainlesses... will roll easily at 17*, and need either a micro bevel at ~19* or so or a convex edge to keep them from rolling unexpectedly (you can make them work in that range but you have to be careful with how you use them).
He's likely getting a 15-18*, slightly convexed bevel with the way he's holding that knife (he's convexing in between grits by using the slack part of the belt then moving forward and putting a flat bevel on it), and kitchen knives don't see the abuse that a pocket or hunting knife does, so it's likely a durable enough edge on it (most kitchen knives tend to use softer steel than a typical pocket/hunting knife which changes up technique some. I suspect this is the deal with him having the mounted steel in front of his grinder, I've had issues with getting a soft wire edge in grinding them that is hard to deal with, it's almost like the metal is gummy).
If you're getting a sharper and more durable edge using just 600grit paper and a strop at either version of 25* then you're defying the laws of physics.
Mark Pikas I sharpen all the blades I make at 25 degrees each bevel on 600 grit diamond stones, followed by a strop on the split side of leather with compound. I go 20 degrees for kitchen blades. But they are indeed as sharp if not sharper than this. They slice through the corner of a full phone book with minimal pressure, catalogue paper, tracing paper etc. the thinnest papers I can find all sliced with ease on my 25 degree edges.
Some of that depends on the intended use, bade steel and blade profile.
That edge would likely get a little scratched up and not push cut thin paper as well quickly in normal use (though may keep that edge quite long doing something like sushi prep, some meat as long as you don't hit any bone... and his market is high end restaurants), but should retain enough of an edge to shave hair and should be relatively maintainable on a steel.
I maintain a similar edge on all my pocket knives, but admittedly I have a strop sitting next to their case and will typically make a few passes over it when I put it in my pocket. In my case most are made of harder steel then most kitchen knives but even lesser blade steels can be maintained at close to this edge in normal daily use without having to do much more than strop them once in a while once you get a good edge on them. Once you get used to having a REALLY sharp knife in your pocket all the time, you really start to appreciate it and have a hard time understanding how people carry what they carry, deal with the factory edges on knives, and how dull most people's kitchen knives are.
He's sharpening a chef's knife. It's supposed to be that sharp.
Brian you waste so much time, I can tell you the secret how to finish a knife a lot faster , trust me I’ve sharpen for over 20 years I run my route and I do all kinds of sharpening, Im in Southern California
Jesus Hernandez where exactly in Southern California Jesus,? Do you have any videos? I would like to learn how to sharp Knives.
Piojo Loco no I don’t have videos yet, yes Im in Palm Springs California,
If he had six belt sanders with different grit belts, the sharpening time will be cut to one third of so.
On the other hand, it's not necessary to have so many steps, two belts and a strop is enough.
@@redangrybird7564 Seems like Ive heard that somewhere before ;)
@@theIndoCurrys Sure, from the videos of a guy named Cliff from CCC, do you know him? LOL 😄✌
Take care Cliff. 😀👍