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@districtcutlery - what do you use behind the belt to round it out like that?

You have a strange method of feeling the burr. It seems you touch the bevel from the front side as if you would try whether it is sharp or not. The burr should be detected from the sides.

May I ask what blue compound your are using, or micron size?

What belt sander do you use?

Using a belt grinder to sharpen a knife puts a weak edge on the blade. Always use a whetstone instead and avoid taking your knives to people who rely on belt grinders, as their edges won’t hold up over time. The edge on a kitchen knife is typically around 15°, a very fine angle. A belt grinder can burn this delicate edge quickly, and the damage isn’t always visible to the naked eye. This is why the edge doesn’t last long-when the edge heats up, the steel becomes soft. Heat disrupts the crystal structure of the metal, loosening the bonds between atoms and making the steel more pliable-a process known as "annealing" in metallurgy. The higher the temperature, the softer the steel becomes, which can compromise both sharpness and edge retention. For these reasons, proper sharpening techniques with a whetstone are essential to maintaining a durable and effective edge.

I love watching you work and always learn from your videos. Are you using a soft platen. And is that platen rounded?

Absolutely love using this method. You get a direct visual of the angle looking down, and the stability of keeping your arm anchored to your body.

Great video! Powered grinders are the most misunderstood tool that sharpeners use! There's so many misconceptions. Some things aren't even worth doing if you don't have a belt sander. In the end it's the archer not the arrow; use of any tool can yield a shitty result or a good result depending on the skill of the craftsman using it. Thanks, Ryan! Maybe someday I can hit your shop and train with you.

The Shapton Pro 320 is such an underrated gem of a stone! It dishes faster than some other aratos but it cuts super fast and I love the feel.

X weight? J flex? Slack belt or is that a platen ?

This is a great instructional video from someone who's obviously good at training and unbelievably good at this craft. Lighting needs a lot of help. And someone mentioning a high camera angle was dead on. Maybe the new little DJI as an overhead? How about a simple LED Video Light? (I have a couple of big zoomables, and a very affordable portable that will run off a v-mount battery.)

Where can you get these belts please?

before 1:40 after 46:30 it looks AMAZING

I have green compound, Is the green as good as the blue? Also, what grit is a A30 trizact?

And no answer you just ask a question and Nada Nada Nada

Great video quick knife sharpening. But that’s some pretty thick paper to test don’t you think or is that adequate enough?

Can I ask you how much do you pay for the grinder machine? I am asking because I like that. I am a fresher in this business.

Hi Ryan, could you go through how to use lapping stones and how often you use them? I bought one to flatten my stones and I ended up turning the lapping stone convex!

What machines are these?

How do you flatten your 320 grit stone (and the 220 grit stone from another video on thinning) - diamond plate, silicon carbide flattening stone, or loose grit on glass? Thanks in advance!

Question would you be able to sharpen a Karambit blade?

Please ask that other guy if he could give you the respect you deserve to stay out of the camera including his shadow while you are doing what you do best, loved your work.

Nice job.

Finally got one of my knives to razor sharp status with this vid

what is the make and model of the grinder you using. i am just getting my feet wet

Consistent angle - nice edge. Wobbly angle - convex grind.

Which 2x42 belt grinder do you use and what is the motor RPM?

It’s been very hard to find a video like this on youtube. I have a petty knife with a scandi grind, as you say, and another gyuto with a primary/secondary geometry that I never maintained the thinning on each time I sharpened over the years. After my last sharpening I noticed the results were just so poor I couldn’t ignore it anymore. I did a test on my stones and realized I need to remove so much damn steel, even on my 220 stone, like you said, it would take all day. I’m like, theres no way knife shops would ever this on a stone. Im comfortable with belt grinders, and its oddly reassuring to hear you say, this is really hard and not for beginners. Makes me realizes my instincts were right. Changing edge geometry and putting a knife on a grinder is serious business. All the thinning videos I see show the concept on a stone with of course knives with primary/secondary bevels, and Im going, theres no way this is as short of a process as they’re making it seem lol .

Was the cause of the fire the sparks from the knife sharpening or was it electrical?

Nice work!

Thank you for the education.

Appreciate your communication skills. This is excellent and I feel confident it will help me..cause man....I need some help.

Wow! Nice job. I have a home made 2x72 and I’m trying to re learn how to sharpen. I forgot everything. Thanks. I will try again.

I know this is a year old but you are still the best of the best Ryan! 🙌🏻❤

Obrigado . Top ...

What is the backing you have created behind the belt?

Hello from Canada 🇨🇦. Thanks for this.

Originally these are ground convex. Do keep the convexity with your radius platen or they go flat/concave? I've had mine thinned here in the UK on a horizontal wheel and performance went up but it's extremely sticky now.

Great job brother

Havet watche the vid yet.. just needed to say how much I appreciate that your name is Swanson and you look like Ron Swanson...that is all.

What kind of grinder are you using? I've been looking into getting a 2x42 and they all seem a little different.

You've done a really good job. Super skilled work. Phantastic 👍 BR from 🇦🇹

@39:41 I keep seeing what you call the primary edge being referred to as the secondary bevel and what you refer to as the secondary edge called the primary bevel (the grind). I wish the entire community could agree on the terms. Anyhow, love these videos.

Great skills! 👍

So for a corrective job like this, what are you charging? Would it be the same rate as you typically charge for a sharpening/thinning? I wonder this with my own fledgling sharpening business as I recognize that some sharpening jobs are really just quick "touch ups" and others are marathon jobs trying to correct bad work done by previous sharpeners. Do I just sharpen everything at the same rate and trust that the law of averages take over, or go case by case?

Ryan you're awesome! I'm newly in love with jknives. I'm a little bit confused about the terminology you were using. When I Google primary edge and secondary edge most of the diagrams in the image search refer to the cutting edge as the secondary bevel. When I Google parts of a Japanese knife they call that cutting edge the hasaki (you called it primary edge). The other bevel is a kireha and the primary bevel, according to these diagrams (you called it the secondary edge). Can you please explain which is correct? Is this a common misunderstanding?

Where can I get the felt belt and blue compound? 🤔

That knife is amazing! What a great size! You sure are good at this.

I’ll be honest that knife hasn’t seen nearly the use to warrant this. But hey what the customer wants right? You aren’t doing anything wrong …in fact you are doing a great job respecting The blacksmiths work but I find this completely senseless on the customers side of things. Like why acquire a Takeda knife? That said after sharpening again and again and again after much use and that angle becoming more and more severe I can absolutely get behind this kind of Thinning. As is though it feels like rushing the natural processes. But what do I know.

I can't tell you how many knife sharpening videos I have watched. Your teaching style has been hands down the best for me though, I have learned more from you than all the others together!