/ck/ - Food & Cooking

>>7121245
>>7120202

Just some information: The type of sharpening wheel you show is specifically designed for sharpening knives and tools and thus is designed to turn slowly enough and be liquid cooled while in use (like a Tomek wheel sharpener) specifically to avoid the risk of damaging the heat treatment of the knives.

Such sharpening systems are also typically limited to intermediate grit finishes on the order of 1k - 3k max.

Conversely, belt Sanders have no liquid cooling and generate considerably more heat due to the rpms being much higher. This makes them have a very high risk of damaging the heat treatment of the steel (which should NEVER be power ground post heat treatment without liquid cooling), aa well having a high risk of removing excessive amounts of steel.

Finally, attempting to use a belt sander to achieve a highly polished finish on a knife is particularly I'll advised because the heat and friction increase compared to the cutting action which makes burnishing (shaping the edge by plastic deformation rather than cutting/abrassion) the primary mode of action, meaning an extremely weak apex is likely to result.

These matters are well known in the industry, and there is a very good reason that basically all custom knife makers hand sharpen their knives post heat treatment and why high end production makers use water cooling for their power grinding (such as Spyderco's new computer controlled water cooled belt grinder at their US factory).