MEMBER ITEMS FOR SALE
Custom Knives | Other Knives | General Items
-------------------------------------------
New Posts | New PhotosAll Photos



Go Back   The Knife Network Forums : Knife Making Discussions > Custom Knife Discussion Boards > The Outpost

The Outpost This forum is dedicated to all who share a love for, and a desire to make good knives, and have fun doing it. We represent a diverse group of smiths and knifemakers who bring numerous methods to their craft.

Reply
 
Thread Tools Display Modes
  #1  
Old 01-13-2003, 02:29 PM
Gene Chapman's Avatar
Gene Chapman Gene Chapman is offline
Hall of Famer
 
Join Date: Jun 2002
Location: Kingston, WA
Posts: 2,250
40 grit/60 grit belts

Regalloy sanding belts by 3M are my favorite grinding belts. Normally I use 60 grit to rough out. Last batch ordered from POPS knife supply had some 40 grit too. Wow what a difference in grinding time. Used it on a batch of pizza cutters. Switched to 60 grit on the last pass, this is wire brushed and filed to get rid of any edge burrs then heated red hot to blacken the steel again then wire brushed, vigie oiled and baked.

Pizza cutters don't have to be real sharp.


__________________
Happy Hammering, wear safety glasses.

Gene Chapman
Oak and Iron Publishing
www.oakandiron.com/
Reply With Quote
  #2  
Old 01-13-2003, 03:55 PM
Dana Acker Dana Acker is offline
Moderator
 
Join Date: Jun 2002
Location: Mt. Airy, North Carolina, USA
Posts: 1,888
James "Pop" Poplin is from my home town, although his home is now in Georgia. He's a heck of a good guy. Small world, ain't it?


__________________
http://www.ackerforge.com

Last edited by Dana Acker; 01-13-2003 at 07:36 PM.
Reply With Quote
  #3  
Old 01-13-2003, 06:12 PM
Phillip Jones Phillip Jones is offline
Skilled
 
Join Date: Jul 2002
Location: Danville, Virginia
Posts: 525
The ceramic belts work best when the grinder is moving at really high speeds.

I've steared clear of any grits less than 50 for flat grinding. The grit tends to sheer off too easilly.
Reply With Quote
  #4  
Old 01-13-2003, 07:38 PM
Dana Acker Dana Acker is offline
Moderator
 
Join Date: Jun 2002
Location: Mt. Airy, North Carolina, USA
Posts: 1,888
Yeah, I found that out the hard way, Phillip. I'm still spitting out pieces of 36 grit from the first knife I flat ground years ago. Ptui!!!


__________________
http://www.ackerforge.com
Reply With Quote
  #5  
Old 01-13-2003, 07:45 PM
Phillip Jones Phillip Jones is offline
Skilled
 
Join Date: Jul 2002
Location: Danville, Virginia
Posts: 525
I still spit out grinder grit on ocassion. Who would've guessed that steel dust floats and lingers in the air.

Grinder grit is good eating, Yum Yum!
Reply With Quote
  #6  
Old 01-13-2003, 09:57 PM
Fox Creek's Avatar
Fox Creek Fox Creek is offline
Master
 
Join Date: Jun 2002
Location: Lawrenceburg, KY
Posts: 860
belt grit

I use 36 Grit Zirconia belts on my ho'made 1750 RPM 2 X 72 all the time. They makes some big boogers.


__________________
Richard "Cough'n Dog" Mize
www.foxcreekforge.com
Reply With Quote
Reply

Tags
blade, knife


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

Forum Jump


All times are GMT -5. The time now is 12:54 AM.




KNIFENETWORK.COM
Copyright © 2000
? CKK Industries, Inc. ? All Rights Reserved
Powered by ...

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
The Knife Network : All Rights Reserved