How to sharpen knives on a 1x30 grinder 

Interesting technique. I too use a Harbor Freight 1" x 30" belt sander for everyday, ham and egger sharpening. I run off the blade rather than onto the blade. Running off the blade makes it easy to see the burr form (which is 90% of sharpening in my opinion). Further it prevents cut belts (easier for noobs). I tilt the machine using a block under the front feet to create the desired angle. I find it's easier to maintain a consistent angle by holding the blade straight up and down against an angled belt rather than the other way around. I sit while sharpening and do not look down on the blade as so many others do as they are concerned with maintaining the desired angle. I prefer to have my eyes level with the edge so I can focus on forming a burr over the entire length of the blade while removing as little material as possible. I can also see the burr get finer with increasing grits and finally disappear with the leather strop belt. I feel the focus of basic, everyday sharpening is to minimize material removal, belt wear and time spent (cost) I feel these things are important when sharpening knives in quantity for individuals and businesses like restaurants, butchers, etc. Although I've never done it, I feel oiling inexpensive 1" x 30" belts leads to more mess than benefit. For belt life extension I sometimes use a cleaning stick, although I feel the belts last quite a while and don't really load up all that much. Finally, I feel belts create a convex edge while wheels create a concave (hollow ground) edge. I feel a convex edge lasts longer due to there being more material behind the edge similar to the concept of employing a micro-bevel on a straight edge. With that in mind, I find it interesting that you finish with a wheel rather than a leather strop belt or a burnishing (Scotch Brite) belt. It would be interesting to look at one of your edges under a microscope. Does your technique result in a small concave micro-bevel, and how long does it last compared to an edge finished with a strop belt or burnishing belt? In theory, a concave micro-bevel might be sharper but also more susceptible to damage (folding and micro-chipping). Interesting.

I find that the oil makes a mess out of the sander and the work area. Metal filings stick to everything and the plastic pulleys do not like the oil. I guess it's just me.

I don't know what your doing that I don't, but the sharpness I put on a blade would cut through the belt if I faced the blade into the rotation of the belt like it looks like your doing. Also..... Using a belt gives you a nice convex edge. Doesn't finishing on a wheel vs micron or leather belt damage that profile?

I agree with Gregory M. Put the grinder with the facing uo, get behind it and then the ibelt s moving away from you, the correct method of sharpening, if not sanding.

Nicely done. Using oil on belt AND dipping in water to cool? Eternal question: Edge of blade facing INTO or AWAY from direction of belt? Have identical set-up from HF. Was using 120-220320 maybe 400 on practice knives from Thrift Store. Have to use leather strop with green or white compound. Also I get HF Neodynium magnets from HF for metal filings. Thanx Tim

You might want to grind the ricasso up, as when you were finished, the heel of the knife wasn't completely flat.

Have same set up however, been cautioned about placing blade into oncoming grit, cut belt flip knife. Asked this question and received many replies; turn blade away from oncoming grit. AlsoI use small magnet in back corner behind belt gathers up metal debitage. You are First one to mention use of water or oil Thanks like the grit progression comment will use

What wheel do you use to buff? Is it leather or cloth ect?

I have broken three belts trying that before so I'll never do it again hell I've even broken belts trying to hollow grind up. I do everything blade down now. It's very dangerous to sharpen that way. Wait till you have the knife handle go through your hand like I did when I accidentally ran the tip of my blade into a belt. Good luck in the future....

I have watched a lot and I mean a lot of videos on knife sharpening. 1 no one puts oil or water on there belts. Companies that sell belts recommend belts be dry, sometimes some belts will take a little water. 2 almost all the people will sharpen there blades with the blade in the down position. You run the blade in the up position. the blade could catch the belt if the blade is facing into the turning belt, especially if the belt has a flaw or is worn. 3 everyone is looking for the bur, edge, wire. What ever you call it since it is different name for the same thing. 4 I suggest never sharpen like that with a strop belt, due to the edge will catch the belt and be thrown back at you. I'm just saying now........not to scold you. Be safe , a thousand at a boys is always erased with one OH SHIT!!!!!!!

Use a spray bottle to wet the belt. Works best to put "sacrificial" material against the belt and spray water, not oil, to wet the belt. Water boiling away is sign to add more water. If it's kept wet, the heat won't detemper the steel.

I get my practice knives at Goodwill 1.00 to 0.50 each

Could you make a video on how to sharpen a shovel?

Running the belt sander wet with water, does the water ever get into the motor ?

Just found your site. Where are you getting 400, 800, 1000, grit belts for that H.F. belt sanders.

I bought a 1x30 years ago and started to get somewhat decent. I lost interest. Recently, I grabbed another one. I can get stuff pretty sharp. Maybe in a few months I'll get the hang of it.

I just bought the Angle Guide from Amazon, I’ll get it in a couple of days. I cannot remove the tiny screw that holds the plastic guard from the top. So, I cannot change belts until I get that done..I might just cut it off.

Just to let you young guys know, a knife cuts meat better if you don't sharpen past 500 grit. The slightly rougher edge tears through meat better.

What did you do to that belt sander? I have one and mine does not boogie like that one.

Chef's knives are wide and easily follow an angle guide. How do you sharpen pocket knives on a 1x30 sander. Freehand?

What's that big white disc honing your using?

What oil is that?

Thx, and as others have noted, oil is good for quenching, but dipping in water is better for grinding and polishing.... 'cuz it dissipates the temper-killing heat, via evaporation. And _oiling_ the belt is mostly gonna give 'ya a soggy belt!

I can see a very dangous accident acuring one day with your way of showing edge up maybe you did or not have something happen already but one would say hold with edge down it's a much safer .

You'd be better off having a quench bucket next to you. Also it is not a good idea to sharpen on a belt with the sharp edge facing into the belt. Belt could easily grab blade and pitch it at you.

Youll.get a sharper edge using leather on the 1x30

Thank you for sharing Bro!!!

You sharpen with belt turning towards the edge, as opposed to the belt trailing the edge. What is the benefit of towards versus trailing? Thanks!

Were do you get these belts for the harbor frait

Its very unsafe using the buffer like that. Loosen the base and flip it 180 degrees so the wheel direction is moving wway from you.

Thank for the video these tools are awesome! WELL done!

Wow my friend. That is a sharp 🔪 Michael Myers 🎃 would be proud to use ur 🔪 ha. I just subbed to ur channel. 👏🏻👌🏻from Denver Colorado

Uh...that looks messy. And how often do you cut thru your belt?😁

where did buy the different grit belts?

Where can I get a supply of these belts I ve got the same type of machine It’s called “Blade Buddy “ From B C Technologies Thank you

Gomer Pyle sharpens knives. Golllllleeeeee.

What's the proper angle to use?

I have seen some sharpen with the cutting edge pointing upwards to the belt and some pointing downwards ,, which is correct

Looks pretty scary to me. I don't care how many knives you've sharpened without incident, you'll never convince me it's safe to face your edge into the rotation of the belt. Probably OK if you're using some kind of a fixed edge guide, but I'll never do it. My experience is limited, but my results have been promising with belt rotation going away from me (sander on its side) and blade edge trailing. If I was going to face the edge into rotation of belt I would at least have the rotation going away from me.

He's doing fine just stop with the lube. The oil is just fucking up the belt. And he didn't eat knife and it's really sharp. Great job!

Where did you get the belts from bruh?

I am planning to try making bows/sharpening the knifes I currently have. Can anyone tell me what kind of a machine (sander/grinder) will be a good option to buy? Also, is there any difference between the two?

What did you use to sharpen it at the end?

Can I sharpen a machete on it

Sounds horrible. Lol Pretty cool. Heard so many people cooking their 1 x 30. Oil is key I see.

Mineral oil?

I’m no expert, but my Buddy the knife maker said never sharpen blade up. If it catches in the belt, good chance you’ll get stabbed good..

sorry disregard ,, I just read the previous comments

Please retitle the video "how not to sharpen a knife, with a chance of cutting your self real bad if your knife 'kicks back'."

need a way to make an angle guide-

Fix that fuckin thing!

lansky all the way

That's not a "grinder." That's a belt sander. I sure am not going to take any advice on tool shsrpening from someone that doesn't know what their tools are called.