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[@dirkbaumann9398]

I think that the most desirable topic is how to convert 1x30 belt sander to a variable speed system. A step by step resource is needed and somebody needs to fill the gap. In the meantime do you think making your own belt sander with a variable speed drill is a feasable option? Cliff! Excellent videos, I wonder what it was like to sharpen your first knife for a customer ? Let us know how it felt, the fears if any and any thoughts and phases you went through. It is nice to see that you are having fun at the farmers market. Stay safe!

[@CurryCustomCutlery]

3 more weeks and dreams cone true...hang tight!

[@CurryCustomCutlery]

Dirk did you see the new video finally made it out on variable speed.

[@4056yates]

On another note is there any particular leather strap belt that you would pick for the 1 by 30 from Harbor Freight or will pretty much anyone do

[@Leo9ine]

Don't use a drill with a belt on it. Will eat the bearings in no time. They aren't meant for side to side forces

[@wingnutbert9685]

@@Leo9ine You can power a set of pulleys with a drill no problem. Don't mount the pulley in the drill. Have the drill spin a shaft to a mounted pulley. Better that way for any motor set-up, really. Pair of loose bearing is easier and cheap to replace than bearings in a motor. 👍

[@SendItBilly]

Learned hard way doing the stropping wrong way. One knife in and just these steps has it top quality for kitchen use. Quick work!

[@Danny-wu8ex]

I’m only 3 years late seeing this. But WOW!. All the crap I’ve spent money on. Thinking it would help me get a sharp edge on a knife.. it ends up being that simple. I’m flabbergasted.. thank you for sending me in the right direction…..

[@Optimization_Coach]

Edge leading is definately something to consider for those that have only done edge trailing. Thanks Cliff

[@josephkogut9568]

Great instructional video, the magnification part really lets us see whats going on. Keep up the great work please.

[@Komaru.89]

Wanted to thank you for this video in particular. I've always struggled to sharpen knives with whetstones, but since buying a 1x30 belt grinder and watching a few of your videos, I've not only been able to take a beaten up machete to shaving sharp, but also teach my brother how to do it, too!

[@TocilarulTimisorean]

Ok so right now in 7 months of studying sharpening online, and getting good at it, you are the first person to impress me with details that make the difference in understanding better everything! I will view all your videos and i wil say God bless you, your familly, your business, for what you do and what you share to us! This is verry precious to me so i hope you keep up sharing with us your knowledge! Thank you, and you got a new subscriber 👍👏

[@CurryCustomCutlery]

Thank you. I am a visual learner so try to present that same way.

[@K3Flyguy]

Cliff I just ordered sewing machine motor on Amazon and a drive wheel from your web site. Thank you for all that you do! I subscribed a week or two ago and really enjoy your sincere desire to share and teach! If you ever do end up putting together at complete machine I will be one of the first customers! I just retired after 30+ years Barber. Well, maybe not completely retired, I may possibly need a new set of shears in the future, you will be my "go to guy" ! Thanks for all you do/ share/ teach us all! MAHALO!!!

[@raytango171]

Dang! So cool to see the microscopic detail of the edge.

[@CurryCustomCutlery]

This is one of my personal favorite videos since it shows clearly what is going on and how long it takes to do it.

[@robk5094]

So after watching your content and doing some research I pulled the trigger and got this set up. Simply amazing!!! You explain the process clearly and have made it easy for me to jump in and start sharpening my knives. Just knocked out 14 in about 15 minutes lol. Plus my old K bar now shaves hair!!!!

[@CurryCustomCutlery]

Heck ya! Thats what Im talking about. Love to hear stuff like this. You ever need anything just hit me up. Thats why Im here. Cheers man!

[@CurryCustomCutlery]

The website is up and belts are available for sale along with angle guides and a few other things. Prices are best around and we are adding things weekly but its still just getting started. Your support and patronage is greatly appreciated. ~Cliff www.currycustomcutlery.com/products

[@johnsmith4630]

Curry Custom Cutlery good for you man

[@vdog570]

Will you have any felt belts anytime soon? Thank you

[@theIndoCurrys]

@@vdog570 working on it hard. Ive had mfg send several samples that were not quite there.

[@vdog570]

@@theIndoCurrys I was just looking at some on the supergrit website this morning and u replied today what a coincidence. Thanks for the reply 👍

[@CurryCustomCutlery]

@@vdog570 new shipment of felt belts will be here next week. I should do a new belt review video then.

[@ScottMorrison-g9b]

You make this all look so easy! Thank you!

[@tinytoons2517]

Thanks my brother from a different mother, I appreciate how you take the time to teach us and show us the technical side, thank you!

[@CurryCustomCutlery]

You bet!

[@klitedrunner]

making my first 4 or so knives over lockdown here and this is the part i dreaded the most. nice and simple, clear and to the point and a whole lot easier than a lot of people make it out to be! thanks very much for this.

[@CurryCustomCutlery]

Fantastic!

[@DeanO]

That's what I'm talking about, awesome

[@pcooke9865]

Completely agree. And Dean, where have you been?

[@markwilson753]

Hi I really enjoyed watching this, as a knife maker getting that final edge is the hardest part for me. I have been doing them all freehand with mixed results so getting an angle guide is my next step. I also liked the magnified view, can you tell me what magnification that was shot at. Cheers Mark

[@Riaan1906]

Thank you !!. Great info!🏝

[@pieman7]

Good stuff! the microscope shots really showcase the differences in grits. R U in Hawaii? Aloha!

[@marke.1021]

Makawao, HI from his website. He is making quite a few nice clear videos.

[@jayhickey5012]

Mr Curry! Looking good brother! Love the tutorials and I'll be checking out the website shortly!

[@tdematteo01]

Great educational video. Thanks. From a production standpoint, this was one of the best produced videos I have seen.

[@CurryCustomCutlery]

Glad you enjoyed it!

[@jessejaggers9742]

Good stuff Cliff! I always learn something when I watch your vids.

[@CurryCustomCutlery]

Right on

[@insane18181818]

Fantastic video

[@CurryCustomCutlery]

It is one of my own personal favorites since it shows just what step 1, 2, and 3 do ;)

[@Galivantin]

Thank you for uploading this video

[@simpleforging3339]

excellent video and sharpening process. I recently got a strong impression that the focus of my process needs to be how to do a good job fast.

[@CurryCustomCutlery]

If it can help Im glad. I may adjust my process over time as anyone does but this really is about where Id say it optimal. Edge leading leaves a stong tooth that can be lightly stropped to biting razor sharp. Its hard to do with a trailing edge feather burr because its so flimsy in formation. ;)

[@Steven-xk7by]

Great content! Would love a video to see how you sharpen serrated knives and scissors.

[@CurryCustomCutlery]

Its the most popular request I get these days. I am working on educational content for that coming in 2021

[@REKKnives]

So impressed right now brother! 👊👊💪

[@CurryCustomCutlery]

Appreciate it!! Coming from you its the highest praise. Be well! And for anyone that doesnt know(you should) go check out Josh's world class work!

[@norakat]

Yeah very impressed. Great idea w the microscope

[@mikegriffin6345]

I was so impressed with the plywood frame you had your harbor fright machine mounted in and this one as well, could you show how you built that frame to invert your sander please, thank you!! 👍👍

[@CurryCustomCutlery]

Ive received so many requests for this I finally made a video: kzbin.info/www/bejne/qHiqm2qXmsl6g9E&ab_channel=CurryCustomCutlery

[@sharpnitllc8497]

Looks good nice edge.

[@johnsmith4630]

Note, he said he starts with 120g, then jumps to 600, then to the strop & done.

[@CurryCustomCutlery]

Guilty myself of taking smaller jumps then needed in grit progression for a long time. The power of a moving abrasive means you can spread out more. A buffing wheel...even more. ;)

[@johnsmith4630]

Curry Custom Cutlery yrah, i used to sharpen like I was finishing the knife blade at large. Who said anything about a buffing wheel tho??

[@johnsmith4630]

Curry Custom Cutlery so i am happy to report that i went from 120 to trizac a16 to strop belt with excellent results, to where i was able to push cut thru news pring without slicing! Thanks!

[@thestonehousefarm1942]

Got my harbor freight sander now I got to order some belts from you.

[@tjwright]

Nice vid. I love my Rikon VS, bought it after watching your vids. I've made a few knives at home with it and they have turned out great. I'd love to have a 2x72 some day but for now the little 1x30 gets it done!

[@Laszlomtl]

Looking forward to see your more advanced steps... As you call them Cliff ! Mind you this is already Impressive...

[@CurryCustomCutlery]

Working on it!

[@4056yates]

That was interesting. I never put much thought into having some tooth left. I always thought the more polished the edge is. The sharper it is, but for a kitchen knife. I'm trying to cut vegetables with a skin on it. And I noticed even if I can shave hair. It still seems like I have to put a little more effort. Or. Pull on the knife to get it to slice through the thick pepper or tomato skin. So that toothy edge I suppose. Even though it may not shave hair is probably actually best for cutting the vegetables

[@CurryCustomCutlery]

This debate goes back n forth all the time so its not just you. Even after 100k knives I still ask my proper customers for feedback and the answers are still the same. Most like some degree of bite to the edge, for some its critical.

[@NineXTail]

Nice sharpening system.

[@mrplod1616]

I just wish that you would stop sliding your finger along the knife edge. I'm surprised that you still have it!

[@CurryCustomCutlery]

Yeah it really bothers some people and I apologize. Its seems to be some subliminal tick Ive developed. I'm aware I'm doing it and also fascinated myself that I don't get cut. Im actually riding the apex on my thumbnail feeling for any slight ticks in the edge I might have missed. No cuts to date...

[@allens9573]

Man I love this you got it down to a science

[@Exodus26.13Pi]

Great video.

[@hddm3]

That is awsome. Sweet and essy

[@shawnlavigne9069]

Nice. There's something to be said for going belt into the blade. Clearly, it's creates much less of a burr, much less work for the final leather stropping. And less danger of rounding the apex from too much stropping. Very informative video. I'm curious, I have a viel 1x42, do you sell leather strops and paste? Thanks.

[@CurryCustomCutlery]

We do have full product line for 1x42. Cubitron belts, trizact belts, felt & leather along with scotch brite also.... Goto: www.currycustomcutlery.com/ Then click on Shop ;)

[@Hammerback0]

Oh. Belt sander.. i don't have one of those

[@barkingspider2007]

Excellent video 😎👌. I can't figure out how I missed this channel.

[@CurryCustomCutlery]

Glad you enjoy it!

[@timeggers8686]

Thanks for this, very informative.

[@CurryCustomCutlery]

Very welcome, glad you liked it...trying to get back in making new content now....

[@dombond6515]

Awesome love the mugshots

[@alexyu6928]

Does it make a difference if the belt direction is toward the blade edge or away from the blade edge? If seems that when the belt runs toward the edge it will take out more metal and creates a toothy edge. Your professional experience please.

[@kirkjohnson9353]

I would be interested in hearing more about the 'toothy' edge. It seems that you are not trying to get rid of ole 'toothy' in every case. I'd love to hear the ideas about that.

[@CurryCustomCutlery]

Tooth is an interesting work. Some think of it as burr, I do not. Sushi chefs call their edge polished but still bites the finger nail when drag. That to me is fine tooth, you see?

[@michaellionart4841]

Excellent thank you.

[@sherpadelgatos]

Great video thx

[@CurryCustomCutlery]

Glad you enjoyed it

[@tirath8623]

u ever planing to make any vedio about how to glue the belt together. If someone happen to buy a big roll of abrasive.

[@verdantacres4460]

Awesome thank you.

[@dragonwaterforge]

Cool vid man i seem to struggle with gettin em real sharp

[@CurryCustomCutlery]

Apex fully, refine, strop(without rolling over), done. ;)

[@teds8210]

Thanks for the great vid. What angle did you use to sharpen knife? What is the make/model of the knife?

[@strikenryken]

Totally freehand and by feel/experience from what I can tell but it’s prob in the 20 degrees area if I’d had to guess

[@DeanO]

Always enjoy your video's Cliff

[@CurryCustomCutlery]

Thanks 👍

[@robertmunguia250]

Hello, you sharpen with the blade facing up? Is the belt going downwards or away from you?

[@dirkbaumann9398]

Cliff: Thank You for remembering me. You are the one that started me on this journey . The only video That I have seen is the one with the Rikon. If you have one that is more recent I would love if you could send me link. Because I am learning I have in the meantime invested in the Ken Onion belt sander because of the multiple speed levels. I must tell you, I still like the 1x30 belt sander. I think once it is part of you, you can not leave it. I hear that in your neck of the wood things are getting much busier. So when you have accomplished your millions , due to the increase in business, don't forget about us hobby guys. I say this because my house insurance will not allow me to conduct business out of the house. This is Ok for me, since it is a hobby only.

[@notruss1]

Cliff, can you please post the source for the magnetic LED light you have on the shelf in the video? Thanks

[@iamtheshaker]

Is this possible without the guide? Any recommendations to replicate your results free hand?

[@BladeLabMiami]

That is impressive! My concern is that sharpening a knife that quickly on a belt grinder will destroy the temper of the edge, so while it might be sharp as heck off the bat, the edge won't hold up as well as it would with a less aggressive approach. This is why it typically takes several sharpenings (on stones or wet grinders) to achieve the best edge retention. On the other hand, I suppose that's good for business!

[@theIndoCurrys]

Belts are actully moving relatively show. Belts are special designed to run 30% cooler. Belt never touches the blade at same spot for more then 1/100th of a sec. sorry to say heat damage is an overblown myth when belts are used properly. It allows for a false sense of superiority for those that choose stones only IMHO.

[@BladeLabMiami]

@@theIndoCurrys It may be overblown, but it's definitely not a myth. It's a well established fact that edge retention usually improves after three or four sharpenings on the factory edge. Knife Grinders Australia did extensive testing on heat and various sharpening methods, summarized here: kzbin.info/www/bejne/o366kKVjetR3o6c Which isn't to say that sharpening with a belt grinder is bad, per se. It may be the most cost-effective method even if there's some degradation in edge retention.

[@bobbarker5884]

​@@BladeLabMiamiIf you touch the blade after grinding on a belt you'll feel absolutely 0 heat on the blade. If you touch the blade after trying the same on a grinding stone you'll probably instantly regret it. So ya, belt no heat degradation, stone plenty heat degradation

[@BladeLabMiami]

Depends on the grinding machine. If you use a slow-speed wet grinder like the Tormek, you will get zero heat. A belt sander does heat up the edge, but if you know what you're doing you can avoid burning it.@@bobbarker5884

[@31acruz]

Good job!

[@Beastt17]

Impressive, to say the least. However, it takes a bit more than 1-minute if you include the time it takes to change belts.

[@CurryCustomCutlery]

It takes less too if you have a few machines side by side :) . Belt change is under 2secs per belt.

[@6061]

Hi, can you tell me the throat depth of that Variable speed Rikon belt sander? I have some parts I need to sand that would wrap around the behind the belt. I'm guessing it is around 4-5"? Thanks for your time.

[@CurryCustomCutlery]

sorry I missed you comment, that is correct.

[@jerod5636]

Well you make this look super easy. I been practicing on my 2x72 and let me tell you it’s definitely a learning process (:

[@CurryCustomCutlery]

Yeah edge trailing on a big monster 2x72 is a whole nother world from where we are at here with slower speed, angle guide, and edge leading.

[@michaell397]

@@CurryCustomCutlery Edge on, your eventually going to catch the edge in the belts lap joint and you'll be lucky if you only ruin a knife. Serious injury us likely. Also, Trizac felts have pyramid pattern. Edge up the edge is constantly being nicked by the pyramids of the belt. The edge up greatly damages these abrasive pyramids. KnifeMaker

[@CurryCustomCutlery]

@@michaell397 You are partially correct and I understand where you comments as a knifemaker are coming from. However edge leading at slower speed WITH an angle guide removes most of the risk...since the angle guide will separate the knife from the belt in a fraction of a second and doesnt throw the blade. I have even accidently went edge leading into my leather belt in the past and the damage was only a slight nick to the belt so point made. As for comments about pyramid structure of abrasive...there are 2 types of belts, the larger gator type knife makers tend to prefer is not recommended for sharpening...especially edge leading but the 237a fine type of trizact are excellent for edge leading work and leave a superior apex burr formation as shown in this very video. Aloha, Cliff

[@mikem6432]

I want to start sharpening my own knives with a 1" belt sander. What grit belts do you recommend to purchase?

[@CurryCustomCutlery]

Honestly you dont need much more then what Ive shown here in this video as its the foundation for many sharpeners. Course step to remove damage, refining step to get sharper, stropping step to finish. Within that there is alot of room for choices. We have a deluxe starter kit on our website that has the angle guide and 1 of each belt including a scotch brite belt for surface reconditioning and a leather or felt belt to strop.

[@mikem6432]

@@CurryCustomCutlery Thanks a bunch! I'll order a kit to get me going.

[@yo_stephen]

Would you still recommend the harbor freight as a good cheap option? Thanks for the great video

[@willyechevarria6161]

I see that Hira-To in the background lol

[@jromo93]

What are you calling the tooth? You said a cardboard wheel or MDF would remove it.

[@CurryCustomCutlery]

I show under the microscope that the apex after the 2nd step still has little ridges, that is the toothiness.

[@ureasmith3049]

A different sanding belt magically appeared as time stood still.......Just messing with yah, good video, thx.

[@CurryCustomCutlery]

LOLOL did it? I seriously had some major rude dude accuse me of cheating since I stopped the clock while changing the belts and he said I didnt do it in under a minute. Some guys there are just no pleasing I swear. Next video I do is gonna be "30 secs or Less" just for that smarty pants.

[@jameswalter3136]

Very nice work. How long is the belt change?

[@grandhighpuba]

Can you demonstrate how to do serrated Knives or straight razors?

[@MatthewHartsuch]

so your saying that a cardboard strop wheel would get a finer edge than a leather belt? why is that?

[@CurryCustomCutlery]

Speed mostly and pressure you can apply without rolling the edge. You could press hard on leather belt also but would have to drop your angle and its a guessing game. Wheel spins fast and you can press hard n hold angle easier but will buff all the tooth off in an instant. Look for my machete sharpening video where I go from 80 grit to cardboard wheel and it push cuts for example.

[@brianroberts5740]

Why a 20 minute video for a 1 minutes task? I'm impressed. The extreme close u is proof.

[@CurryCustomCutlery]

Is because I take the time to explain and show right?

[@partypickle1015]

Nice visual explanation 👌. What's your favorite compound to use for stropping? I've just acquired some felt belts, and have 0.5 micron hand American diamond on one, and some Amazon 0.1 micron paste on the other. The 0.1 definitely seems to take the tooth off but pops hairs, while the 0.5 slices and takes hair off really well. I'm still trying to find that fine line between polished and toothy, and any additional opinions are nice to hear.

[@CurryCustomCutlery]

Its a fine dance I do daily. To me, it seems to come down to pressure. 3u light pressure, 1u heavier pressure, etc

[@vinnym5095]

You said you upgraded this belt sander. What did you upgrade?

[@grovesy333]

You remind me of Ken onion great guy who uses a belt sander all the time 😅💙

[@focusedfighter]

cliff stamp shout out ! CS is an OG knife youtuber! #king

[@neilpotts7251]

Hi Cliff Brilliant video and I think I might have now found a way to quickly keep our kitchen knives sharp which is my objective to start with. I'm particularly interested in taking my trout fish filleting knife to a next level which can fillet a whole fish with two cuts if sharp enough. I finally found a Harbor Freight type machine in the UK which runs of 230V and I'm hoping you can ship to the UK for the Guide/Belts starter kit. Some questions..... How do you you set the guide to 18 degrees? Is the sequence of belts to go through 120 grit, 600 grit then the stropping belt? Do you have to use the stropping belt or could you use a higher grit belt? Can you send a link for the camera you use? it's really good to inspect by eye. I'm slowly getting through all of your videos but a beginners guide from scratch would be a great video for me. Link to the machine I bought - www.warco.co.uk/sanders/302850-bench-sander-belt-sanding-bs-130.html Wicked fish filleting video - kzbin.info/www/bejne/i2W7YWyAgp2KqJI If I can do the classic 'slice the tomato' cut without holding it, I will have arrived.....Neil

[@CurryCustomCutlery]

Got your email and look forward to sending you out stuff to everseas!

[@brianroberts5740]

Wow!!! Uh huh!!!

[@CurryCustomCutlery]

How you liked. Cheers

[@adriankiss3631]

Hi there. Is the machine still on the market?

[@kevinedgar3766]

Still not a way to know what angle your sharpening on or maintaining

[@Kh2456]

Any angle you desire. 15-20 is the norm.

[@klundin2000]

I have the 1"x30" harbor freight (1 speed) belt sander....does that angle guide fit my cheaper belt sander?? Would love to buy that guide...been using my finger as a guide.

[@CurryCustomCutlery]

angle guide slides down on top of normal 1" wide metal platen.

[@michaellionart4841]

Hi. Do you post to England please? Thank you

[@redangrybird7564]

Hi Cliff, I've watched your video a few times not to miss any detail and I noticed that you have thinned down the primary bevel of the santoku knife, is this correct? Thanks, good video, I learnt heaps. Take care.

[@CurryCustomCutlery]

Good to see you here. Not sure tbh what I did to that one prior. I have a large box of practice knives and I just grabbed one that looked good for the demo without thinking.

[@dimmacommunication]

By " tooth " you mean the vertical lines? What is the purpose of them ? Some of my knives are polished ,almost can't see them

[@theIndoCurrys]

Toothy vs Polished is the title of an upcoming video to show what different results do. Pls Standby. Thankyou :)

[@dimmacommunication]

@@theIndoCurrys 👍😁

[@steveg2509]

No safety glasses

[@Laszlomtl]

Hi Cliff, Your 120 belt, is it a ceramic belt ? How nany blades is it good for ? Realisticly speaking... Also the trizact belt, you're selling on your site are they the real 3M Trizact belts? like the ones sold by Lee Valley? I''m located in Montreal Quebec, Canada, what kind of shipping charges would I be facing? Thanks

[@RJ08t11]

What is the best angle to put a knife on for process cutting meat?

[@CurryCustomCutlery]

The really depends on a few things, the type of steel, how much impact the edge is taking(like on bone etc). In general if you decrease the angle in increments until it fails, then increase the angle slightly you will have determined the optimal cutting performance for that application with that knife.

[@Hardno2021]

I stroped my knives, cut paper effortlessly but wouldn't cut a ripe tomato, what am I doing wrong?

[@CurryCustomCutlery]

Edges too polished you need to leave some tooth to cut through the skin.

[@strikenryken]

What was the grit on the first one?

[@CurryCustomCutlery]

Cubitron p120

[@dimmacommunication]

Wich machine have you used ?

[@edlitoborski5061]

can you share what angle your gauge is set to? thanks, great video

[@theIndoCurrys]

Usually hes at about 16°

[@CurryCustomCutlery]

Roughly 16° Ill add that to the description

[@michaelsbehnke98]

If you have a knife that was just sharpened two weeks prior, should you use a high or low grit? For example, if the edge is still there but needs a touch-up. I've tried using 800 on my knives every two weeks, but should I try like a 220 or something?

[@CurryCustomCutlery]

I kinda depends where you were taking it too in the first place. The short answer is Yes. If I finish on a 600 grit belt and strop Ill just do that finish step again, check if its biting my thumb nail maybe and strop to test for slicing.

[@dtsouza2519]

Just bought a RIKON 1 x30 VS to go along with my TORMEK T8. Subscribed after watching two of your videos. You're the MAC DADDY when it comes to 1x30 mods and sharpening. When I get my RIKON, do you recommend truing the wheels and changing the bearings as you did with the HF 1x30??

[@martinmorris9196]

@dtsouza2519 how did the rikon work with your tormek?

[@dtsouza2519]

@@martinmorris9196 If a knife edge is butter knife dull, or looks more like it was used in a rock quarry to cut stone, I use the RIKON to bring the edge back and then depending on the knife I will do the final sharpening on the TORMEK. I also use the RIKON for sharpening garden tools like hand pruners or branch lopper blades.

[@martinmorris9196]

@@dtsouza2519 thanks for that👍

[@martinmorris9196]

What grit belt?

[@dtsouza2519]

Usually start out with the 120 Cubitron II belt, they cut really good, 400 grit Trizact, finish on the TORMEK then hone on the TORMEK leather wheel. Consistently under 90 on the BESS scale

[@robertmunguia250]

Hey Cliff, how would I install and secure the diamond wheel from Jade C.? I want it for Mophorn motor. Would I need an Arbor adapter?

[@CurryCustomCutlery]

You would...I just had prototypes created yesterday and I should have them available on my website soon

[@robertmunguia250]

@@CurryCustomCutlery ok let me know when available. Thanks!

[@johnjudge3255]

Great video! Where did you buy the USB magnifying scope?

[@CurryCustomCutlery]

Look for a 4mg usb scope on amazon. I think this one was celestron. ran about $80

[@johnjudge3255]

@@CurryCustomCutlery Thank you! I'll try this.

[@mohdzaudikhasni8829]

So fast. So what belting grits step you used sir?

[@CurryCustomCutlery]

I think its mentioned but the first grit belt is a Cubitron P120 that we sell on our website: www.currycustomcutlery.com

[@mohdzaudikhasni8829]

@@CurryCustomCutlery thank you sir

[@norakat]

Wow, got enough extra belts?

[@CurryCustomCutlery]

Just brought in 2k more...we sell them to other sharpeners at very good prices. www.currycustomcutlery.com

[@nathenwallis5664]

Great video. Where can I get a microscope like yours?

[@CurryCustomCutlery]

Its not the cheapest but has the better resolution: www.amazon.com/gp/product/B016ICHOQ6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

[@nathenwallis5664]

@@CurryCustomCutlery awesome, thank you!

[@ShopDog1021]

Does that table come with or did you make it

[@CurryCustomCutlery]

I actually have a quick video how to make it kzbin.info/www/bejne/qHiqm2qXmsl6g9E

[@michaelmartolano3083]

What belt grit was that??

[@CurryCustomCutlery]

3 belts were shown and mentioned what grits they were: Cubitron p120 Trizact a30 Sropping belt

[@4NdR3_K]

Nice, no skill required. I need one of those.

[@CurryCustomCutlery]

Errr actually there is a bit of a learning curve. You are watching someone with 1000s of hours of time using. Most take a bit to get the hang of edge leading with an angle guide.

[@TheLifeOfMartin]

what was the angle?/

[@CurryCustomCutlery]

I typically sharpen in the 15-17° range for knives.

[@TheLifeOfMartin]

@@CurryCustomCutlery sweet, thank you. I suck at it lol. it won't shave me. but I never did the leather belt step.