How to Sharpen a Knife on a belt grinder (EASY)

This is my process for forming the burr on a knife, establishing the main cutting edge or secondary bevel then on to final sharpening.
I use a ceramic butchers rod to finalize the edge after working from 220, 400 and 600 grit belts to form and knock off the burr.
The final process is on a leather strop.
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#knife sharpening #sharpen a knife #how to sharpen a knife

[@TonySeverioKnives]

Just a quick vid on how I establish the edge on a knife then do the final sharpening. If you have any questions let me know and thanks for watching!

[@bigviper64]

It looks like you are putting the blade “into” the sand belt and not away from it. There are two schools on this. I agree with your version. I have a Harbor Freight 1x30 sander and I’m just learning the ropes on sharpening my knives.

[@TonySeverioKnives]

Actually the wheel is cutting away from the edge. There are many ways to do it but I do it this way and on slack belt for a convex edge. But always cutting away from the edge. I have done it this way over 35 years and every master smith I know that sharpens on a belt grinder do it this way. Form the burr and watch it fly off. Then I take it to a ceramic rod and strop on leather. Thanks!

[@fionnhovawart9594]

Good looking edge, top skills (free-hand) Cheers from 🇦🇹

[@TonySeverioKnives]

Thank you my friend and thanks for watching! 🙂

[@richardbranton190]

I struggle with putting an edge on a blade. It's probably the hardest part of knife making if you ask me 👍 great video

[@TonySeverioKnives]

It can be difficult for sure my friend. Thanks!

[@TMichaelJKnivestmichaeljknives]

Thanks for sharing.

[@TonySeverioKnives]

Your welcome, thanks for watching.

[@MarkBirchard-gy8ly]

Great information Tony, I struggle with this. Can’t wait to try it out!

[@TonySeverioKnives]

Hope it helps brother! 😁

[@colinoreilly5438]

Brilliant honest video thank you for sharing

[@TonySeverioKnives]

Thanks! And thanks for watching!

[@MASI_forging]

Great video. 👍👍

[@TonySeverioKnives]

Thanks!!

[@melgillham462]

I struggled for many years as a young fella learning to sharpen.. and I thought my troubles were over when I got a small belt grinder ,1x30😂. I actually ruined a few of my knives learning to use a belt grinder to sharpen. I ruined the temper getting them too hot. Once I did learn, it dramatically shortened the sharpening process for me. My dad was a butcher he could use the ceramics and it was fascinating watching him. He was a blur in motion. Professionally I didnt get to watch but he would process deer and elk on the side every year. Everybody has to find their niche and process that fits. I am curious. Where in the world did you find that huge ceramic rod? I've never seen one that big myself.. ?

[@TonySeverioKnives]

Yes it takes some practice but once you get it, you got it! The ceramic rods are awesome. I have a few in different sizes and one like the one that’s in the description. But I got this one about 25 years ago in an old hardware store in south Louisiana. I’ve never found one that size since. They are rare I guess. Thanks for the cool story about your dad. Our fathers were a different breed with blades! 😁

[@sdunca4864]

Great explanation as always Tony- Bravo again! Looking forward to seeing more from the newer formats- When are you testing MS? Blade next year? C'mon- dont leave us hanging about that journey! Be safe mate- and stay hydrated and as always- at peace!

[@TonySeverioKnives]

Thank you my friend! I’m glad this stuff helps someone. Actually I plan to present for my JS stamp next blade show. I plan to do the builds for the channel as well. Just got to get my but in gear! Yes plenty of water man it’s stinking hot! You do the same too my friend. Thank you for the support, it means a lot.

[@Anderson-HandForged]

great video brother i dont have the confidence to be using belt grinder just yet i use my wicked edge for now thanks tony Mark 👍👍✌

[@TonySeverioKnives]

Use what works brother. Nothing wrong with that. They work great! Thanks!

[@S.Vallieres]

Hello Tony, you really got a monstrer ceramic rod! Well, it would be more appropriate to call it a ceramic log! I had never seen such a big one like this...

[@TonySeverioKnives]

Yes is a large one. 🙂. It’s a butchers ceramic that I bought about 25 years ago in a local shop. I’ve never been able to find one like it. No writing on it and I can’t remember the brand. The only ones I can find these days are much smaller. The one I have is 1” in diameter. It’s very handy.

[@S.Vallieres]

Man you shoot faster than your shadow! I was re-reading my post looking for typos and just noticed you had already answered! Have a nice evening! Other than making it less fragile, is there a practical advantage to be that thick?

[@TonySeverioKnives]

@S.Vallieres I’m sitting in the east chair so I seen the notification instantly. 😁

[@S.Vallieres]

Well, English is not my first language... what does "the east chair" mean? I actually understand the words, but not what it means... it's a saying/expression? Sunrise related?

[@S.Vallieres]

As soon as the sun rises (notification), you see it, right?

[@michaelbaker3853]

Nice freehand. Still steady b😊

[@TonySeverioKnives]

Thanks!

[@josephsedgedtools6464]

What's the school of thought to different "sharpnesses" - Hair Popping - Hair Shaving (you only feel the steel and see the hair fall off - not "popping") - Toothy Edge - Straight Chopping (I imagine a bit of a thicker edge?) Would be interested to see a concise summary of a few edge types and applications, I think the universal approval of a sharp edge is a hairless arm (my left arm hair is patchy at best) but I'm sure this is a MYTH that Shaving Sharp is best for ALL applications . . . would be interested to see a breakdown of edges discussed from a 30+ year experience viewpoint!

[@josephsedgedtools6464]

I think it would be hard to ask this question without bringing up hardness and how it effects an edge's lifespan . . . this may also touch on steel properties, but I am fairly convinced that if you have a S90V knife VS a 1084 knife both properly heat treated and SAME geometry in the SAME knife design - under normal use for say 2 weeks you won't see a difference in performance . . . Define Normal Use Joe, I don't know this is probably up for major interpretation, but give me a break if one "cuts" better over the other when both properly done, when does the difference in steels show itself in performance in a normal use application - there have been studies I know, but when will a normally used knife see the difference?

[@TonySeverioKnives]

In my opinion shaving sharp is not best in all applications. But I want my knife shaving sharp. An axe? Well my double bit axe has a sharp side and a dull side. The dull side is for busting firewood, the sharp side for all else. But if it’s a knife, sharp is my preference. 😁

[@austenhatch3285]

For knives, regardless of what your angle is or what grit you sharpen at, if it doesn’t shave hair, it’s not sharp. Honestly though a knife doesn’t even have to be that sharp to shave hair. Really as long as a knife edge is apexed then it’ll shave hair, polish or teeth aside. There’s still a lot of sharpness to find after it’s sharp enough to shave. Now when it comes to teeth you get toothy edge from low grit sharpening, teeth help the blade bite into material easily. Pair that with low angle and u got a sharp knife. And strop ofc still. I sharpen at like 240 grit then strop. Very aggressive edge

[@TonySeverioKnives]

@austenhatch3285 good points. Edge geometry is crucial to the task and what it is designed for. Axe, chop wood. Chefs knife, ether chop veggies or slice meat. Edge thickness and geometry are very different for these

[@austenhatch3285]

@@TonySeverioKnivesabsolutely, I was only referring specifically to folding knives for edc. Then also ofc you have many different grinds that have different applications as well and greatly impact sharpness and edge durability. Do you strop on your machine ever? Personally after stropping on a belt sander I found it to work way better than by hand. Ofc it’s important to strop on a sander if you apexed on 240grit belt sander cuz your burr is gonna be pretty significant and hard to remove by hand stropping.

[@2kpounders461]

what's the name of that belt sander? thanks

[@TonySeverioKnives]

These are old Bader grinders

[@2kpounders461]

At first I thought you meant baldor. I have a couple of those big baldor bench grinders. Bader I have not seen

[@TonySeverioKnives]

@2kpounders461 Bader is an old brand. They were the Cadillac grinders in the 80’s and 90’s. I bought my first one about 30 years ago. Still going strong. The second one is about 15 years or so old.

[@2kpounders461]

@@TonySeverioKnives don't believe I've ran across a bader. Have to keep an eye out. Thanks for the info

[@TonySeverioKnives]

@2kpounders461 they are still in business. Talked to them at Blade show year before last. Stephen Bader company. A lot of old smiths still use their grinders.

[@fredb7814]

Great video. I dont like sharpening edge down....I know many will say edge up it will bite into the belt....nope it wont if the grinder runs slow....I like to see the edge . Looks easy when u do it. I tried the wheel but for some reason I prefer a platen with leather stuck to it. Tried the slack belt...nope dont like it .... I use the sharpmaker ceramic rods the way u use yours. Works well...What compound are u usong on your strop? Have u tried wood without leather. I recently saw a german using wood with compound. tried it n it does work. No give like leather so not bad....really like your videos n shorts. Always very useful. Thx for them. All the best

[@TonySeverioKnives]

Thanks Fred. Yeah it’s a preference thing for sure. I have tried just wood. I don’t find that it works as well as a leather strop. I HAVE used a wood wheel before on a bench grinder and it works great. I don’t use any compound in the strop. I used to use green rouge on it but now I just leave it bare. Thank you for watching, I appreciate it. 😁

[@fredb7814]

@@TonySeverioKnives thx for letzing me Know. All the best

[@TonySeverioKnives]

You welcome, thanks!

[@jasonscott7803]

👍✌️⚒️

[@TonySeverioKnives]

🙂🙂