We sharpen many Japanese knives on stones. But if there is damage in the blade, which is not uncommon, we use the belt grinder. We are very aware of watching the heat and use a gentle touch.
Yep once you've done a few different knives and seen them come back between uses you get a feel on steels and what should get what. I agree, don't get hung up on numbers on average steel the fundamentals are far more important.
Regarding your radius platten: What sort of radius do you think or thought your would use to allow you to work in those hollow grind areas. 24in radius, 30in radius, 36 in radius?
I noticed on another video, JimsSharp, that he had a training session with you. Do you hold classes, if so, can you share the details? I bought my first knife from you years ago and have followed ever since. Thanks, JAH
Are these questions ever been answered I bet at the end of the video she may tell us that I guess it’s all about having to watch it to the end for RUclips to collect the benefits manipulation
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.
@@districtcutlery thank you, a Video about this ore how you thin on the belt grinder would be very interesting, your instagam has also very nice content
I don’t know how many times that’s been asked. Where is the answer? I gotta scroll down all the way to the bottom holy craps and that’s hopefully I get to it.
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.
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.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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.
120, 240, 600, felt/blue ... great video, Thanks!
A30 is 800 grit
Spot on practical sharpening. Love the video. I totally agree on the part of angles and being practical about it.
A great power sharpening lesson! Thanks for sharing Ryan!
My pleasure!
Informative and very well explained without wasting time.
Great video!! Thank you for taking the time to make it!!!
Great video, Ryan! I wondered how you handled the knives I see all the time. Reassuring to see how close my process is to yours!
Nice video, I've been to this shop many times, great selection, helpful staff. These guys have what you're looking for 🤙🏼🤙🏼
Thank you for this amazing quality video
Thanks for the great video.
Thank you for the education.
Thanks Ryan, good video. Trying out those Klingspor's 👍
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’d like to know more about your grinders, and your rounded platons as well. Maybe a video? Please thank you.
I learned a lot!
Spot on
Right on with the burr. Not harder to remove edge trailing but it is noticeably bigger and maybe a little bit more work to remove for some people.
Just found your channel. Enjoying your content ✨️
Appreciate your communication skills. This is excellent and I feel confident it will help me..cause man....I need some help.
What grinder are you using ?
what brand of belt sanders are those. thanks.
16.05 degrees per side thanks for the info ;-)
I’m trying to make the point with a little humor.
@@districtcutlery Yes I was attempting to validate your humor.
.
What would you do with high end Japanese Knives? most don't like them to be sharped with belts, thanks
We sharpen many Japanese knives on stones. But if there is damage in the blade, which is not uncommon, we use the belt grinder. We are very aware of watching the heat and use a gentle touch.
@@districtcutlery
Hello,
can you post the brand and type of the beltgrinders
THX in advance
Cheers 🇦🇹
( You're doing a 💯% really good job)
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.
Yep once you've done a few different knives and seen them come back between uses you get a feel on steels and what should get what. I agree, don't get hung up on numbers on average steel the fundamentals are far more important.
Exactly!
Hey cool video. What was the third belts name again? And Where do you get the felt belts and compound?
Felt belts are from Super Grit. Blue compound from Above shears
Great video quick knife sharpening. But that’s some pretty thick paper to test don’t you think or is that adequate enough?
May I ask what blue compound your are using, or micron size?
Where can I get the felt belt and blue compound? 🤔
Well done
Regarding your radius platten: What sort of radius do you think or thought your would use to allow you to work in those hollow grind areas. 24in radius, 30in radius, 36 in radius?
Which 2x42 belt grinder do you use and what is the motor RPM?
I noticed on another video, JimsSharp, that he had a training session with you. Do you hold classes, if so, can you share the details? I bought my first knife from you years ago and have followed ever since. Thanks, JAH
I have green compound, Is the green as good as the blue? Also, what grit is a A30 trizact?
What belt sander do you use?
How fast is the belt running and do you have problems with overheating?
Heat comes mostly from using too much pressure when sharpening. A light touch and heat is not an issue, if you know what you’re doing.
Wherecan I get one of those belt grinders?
Are these questions ever been answered I bet at the end of the video she may tell us that I guess it’s all about having to watch it to the end for RUclips to collect the benefits manipulation
How to compare leather stropping belts vs felt?
What rpm are your motors?
What's between the belt and platen? Is it foam?
Would a 1x42 or 2x42 be better for knives?
Yes
Hi Ryan, I was wondering what brand belt sanders you are using there?
Hi John! They are 2x42” from Grainger. They have the Dayton motors on them.
@@districtcutlery OK. Thanks. Gonna start up a knife sharpening service to add to the shear sharpening. Looks good.
What machines are these?
Do you apply more pressure on the deburr? Sounded like it. I know little, BTW.
Slightly more pressure to deburr, but only because you can.
Ron, you mentioned the A30 for veggies. What do you recommend if the customer uses it for meat?
Great video, so informative. My question is why you use a different belt grinder for deburring and what brand machine do you use?
I also would like the brand of machine you use?
Norse BDSG2x6
@@timrobinette537
What is the blue stuff? Where can we buy that?
Try Above Shears
I see you are using a soft platen there. Does this help with vibration?
Where can I find a felt belt?
Great video. May I ask what type of felt belt do you use and is it better than using leather belt?
I get this felt belt from Supergrit.com. I like them better than a leather belt because they don’t stretch, giving them longer life.
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.
Where do you get your belts from??
so many of the other guys just grind and grind and grind
when on the felt, what angled you try and use?.......why blue.......? thanks
Leather belts stretch rather quickly whereas felt barely stretches at all
Obrigado . Top ...
Where do you get your felt belts?
Great Video, whats on the plate of your belt grinder ?
Small radius platen I made. Reduces heat.
@@districtcutlery thank you, a Video about this ore how you thin on the belt grinder would be very interesting, your instagam has also very nice content
What is the machine your using?
2x42 from Grainger
X weight? J flex? Slack belt or is that a platen ?
Hey man, what kind of belt grinder to you use, I see people using kalamazoo in the USA, I'm from Canada. Thanks for the video!. Cheers.
It's a 2x42 by palmgren. Just search for 2.42 and it's the main one.
@@districtcutlery Thanks man. Appreciate the info.
@@districtcutlery
Finally brother and answer
What belt grinder do you recommend for entry level?
Any 2x42 will be fine. Even a 1x30 is ok
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.
what is the make and model of the grinder you using. i am just getting my feet wet
I don’t know how many times that’s been asked. Where is the answer? I gotta scroll down all the way to the bottom holy craps and that’s hopefully I get to it.
I saw the shine
What brand is the grinder ??
You've got an answer?
If you know the brand/type PLS post it.
Cheers 🇦🇹
What is the backing you have created behind the belt?
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.
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.
Nothing beats whetstones. 220 on a grinder then straight to whetstones.
Where can you get these belts please?