Hi, I’m looking at buying a belt sander/sharpener over here in the U.K. Can you recommend one please? I noticed the Rikon one you’re using is on Amazon over here,would that be ideal? Would I need to buy the guide bracket too? Thanks Darren
That knife with the recurve is suppose to be like that. It's a bird's beak paring knife. The blade shape is specific for peeling on round things like certain types of fruit and small potatoes.
the clue that it most likly was not a bird beak is the way the spine does not curve down sharply towards the tip (google a few pics for example). This looked to me to be an abused by pull thru sharpener example, but I could be wrong too. Thx for mentioning it.
If you had to start all over in your business from square one, would you still start with the 1x30 belt sander or would you go with one of the tormek imitations?
No question, Id be using exactly what you see me using right here then Id have the first pay for the 2nd n the 3rd. Then a 2x42 and then a bench grinder machine in that order.
Hi Cliff I was going to order some 1/2cx12" Ceramic belts from the website but there was only a half a dozen or so grit sizes P80 to P240. I am just getting into personal knife sharpening and thought I would need maybe P80 up to maybe P1000 or P1200? Asking for your advice. Once I get into it and more comfortable I will upgrade to a 1" belt sharpening grinder. Thanks for any help Cliff.
sure no problem the cubitron belts are for heavier work like first step, damage removal etc....after that the trizact belts are where it is at and they can go as far or farther then you want or need! Hope that help
Are your Rincon grinders getting really hot? Just used the grizzley version of the same tool and after just 6 knives this thing is really hot, im betting its the variable speed recifier creating all the heat. I used it on the lowest setting so betting it generates a lot of waste heat on low. Using the belts i bought from you on it, they seem to work well.
I have a question for you. I’m very interested in starting a business like yours. I ordered some belts and a few sharping guides from you about 2 weeks ago. The question I would like to ask you is where do you get your inventory of knives and scissors from? I’m looking to get knives and shears to sell along with sharpening.
I love your videos, learning more every time. One question, what belt grit you start with and what one did you finish with. I would like to purchase some from you or can you let me know where to get them.
Strop is the only one he does trailing. Looking at the direction belt travels, I've had to do the double take myself on watching in the video just so am not confused as well.
Thanks for another great video. You said you increase the angle slightly on the A30, why do you do this and what angle do you have it set for? Does this add a sort of micro bevel? I appreciate you taking the time to respond!
think more like very slightly. If it was exactly the same angle that would be fine but if its just slightly more shallow then the 2nd belt will hit the shoulder and not the apex which would be bad. So it is kicked up a 1/2 degree or so so it makes sure to hit the apex first
Funny how it doesn’t matter where you are in the world, if your into knives collections all just happens to become very similar to one others. For instance, every knives shown here I have within my home also and a bunch of specialty knives, samurais, and other blades tools/weapons
I think the general consensus is 15 degrees for your Victorinox, Global, Wusthoff etc. 17 for cheaper brands. 15 is a good start for Japanese knives, and you can go lower if you know the steel is high quality and the owner is doing finer, less abusive work with it. 15 for a general chopper, 13-14 for a sushi knife. I think Cliff would agree with that for the most part, but I won't speak for him.
Can you tell me about the tape on the guide? You said it was Teflon like? I don't recall you mentioning a change to what you have used in the past. It looks shinny now. So metal shavings don't stick to it I suppose?
7:50 - I've recently started doing this after I picked it up from a previous video of yours. It's a really good tip (pun intended). Q: Any idea what RPM your Rikon is running at? It'd be handy as a reference for my grinder, I think I have a bit of room to increase speed.
Thank you, yeah working the edge quickly and smoothly takes that bit of time to get down but thats where the magic is at! Rikon runs at around 2000rpms. I like that zone and will still bump it up on occation for heavy duty stuff
Just purchased the 1/2 inch diamond wheel from you. I'm looking at purchasing a sewing machine servo motor. It has a 15mm shaft. Will the Arbor adaptor I purchased make it fit onto the servo motor shaft? Cheers.
I recently bought a used Delta 1x42 belt sander and I’m not sure how belt tensioner fits against housing. Should I it fit flush with housing or tilted. Can I send a picture of machine? I saw on line that you have a delta belt sander.Can I call you or email
With the shop open 5 days a week downtown I retired my spot at the market with the 5am wake up call to setup. I miss it but also after 250 Saturdays its nice to sleep in! 😉
@@CurryCustomCutlery thank you, I figure that is more comfortable to have a large space with air-conditioning than the smaller space in the van, but definitely the environment of a market is something socially enjoyable. However, the cost of renting commercial space is something that frightens me off. Take care. 😎✌️
Usually its a sample size of Mochi snack cracker but we have been know to throw in a pinapple gummy(just candy). Snacks n stickers are just par for the course :D
You are obviously a skilled expert and I'm learning a lot of great tips and tricks from you, but I still cringe every time you pile the knives on top of each other 😬
Yep that really bothers some people...like the edges are smashing into each other and getting ruined. I guess the thing to realize is Im not throwing them down on their edge into the next one but laying flat on flat
@@CurryCustomCutleryYep, absolutely great point. Clearly it isn't affecting the edges since you demonstrate the cutting ability at the end. It's a pleasure watching you work!
I have watched each and every video of yours and have become a big fan. The ease with which you sharpen the knives, obviously is because of your expertise and also the availability of belts. I live in India where I have access to a 1x30 with just one belt 120grit and also the WEN type wet sharpener. For just domestic use, couple of knives a month which sharpener would you suggest. The Wen is also not cheap here costs around 350usd with all jigs and the 1x30 with just one belt is 200usd. Would highly appreciate your advice
