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Demonstrating basic knife sharpening on a belt grinder using 120, 240, and A30 grit belts finished with a felt belt with blue compound. As I stated in a previous video, don’t sweat exactly which number angle you are at, but remembering “the lesser quality steel, the greater the edge angle.” Also focusing on the consistency of the angle from belt to belt. I hope this also dispels the idea that edge trailing sharpening creates larger burrs that are difficult to remove.
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