Their leather belt is 1 1/4" wide will it fit?reible wrote:The other place with thicker belts is at:
http://www.chippingaway.com/WoodCarving ... rpener.htm
You might want to watch the video there as well.
Ed
Strip Sander Leather Belts
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paulmcohen
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Paul Cohen
Beaverton, OR
A 1982 500 Shopsmith brand upgraded to a Mark 7 PowerPro, Jointer, Bandsaw (with Kreg fence), Strip Sander, Ring Master and lots of accessories all purchased new
12" Sliding Compound Mitre Saw, 1200 CFM DC
Beaverton, OR
A 1982 500 Shopsmith brand upgraded to a Mark 7 PowerPro, Jointer, Bandsaw (with Kreg fence), Strip Sander, Ring Master and lots of accessories all purchased new
12" Sliding Compound Mitre Saw, 1200 CFM DC
Paul, there should be plenty of room for the wide belt. If not, you can trim it right after you sharpen your first knife.
Mike, I used to sharpen all my kitchen knives on this set-up, but nowadays I use a little pull-through ceramic sharpener for all but my carving knives. The reason? Reaching into a drawer full of razor-sharp knives is a little bit like you or me trying out for the Yankees. Odds are 100% that we'll get cut, and probably sooner rather than later. Odds go up well past 100% when you fill a sink full of soapy water, ordinary eating utensils, and those same razor-sharp knives. My wife complained that she was getting tired of the taste of blood. So I stopped super-sharpening all but a few knives that never get put in a drawer or a sink.
With all good wishes,
Mike, I used to sharpen all my kitchen knives on this set-up, but nowadays I use a little pull-through ceramic sharpener for all but my carving knives. The reason? Reaching into a drawer full of razor-sharp knives is a little bit like you or me trying out for the Yankees. Odds are 100% that we'll get cut, and probably sooner rather than later. Odds go up well past 100% when you fill a sink full of soapy water, ordinary eating utensils, and those same razor-sharp knives. My wife complained that she was getting tired of the taste of blood. So I stopped super-sharpening all but a few knives that never get put in a drawer or a sink.
With all good wishes,
Nick Engler
http://www.workshopcompanion.com
http://www.workshopcompanion.com
Hi,
I've been using the lee valley belts for a few years now. Yes they are thin but the 30" one I have had maybe 7 years now and it is still working. You will also want to condition it as they are stiff and a bit dry when they come. If they seem a bit loose after while they respond to cleaning and controlled shrinking (you have to put it on a form so it doesn't get too small).
For those of you first timers doing this type of sharpening... be careful those edges can be very sharp...
Ed
I've been using the lee valley belts for a few years now. Yes they are thin but the 30" one I have had maybe 7 years now and it is still working. You will also want to condition it as they are stiff and a bit dry when they come. If they seem a bit loose after while they respond to cleaning and controlled shrinking (you have to put it on a form so it doesn't get too small).
For those of you first timers doing this type of sharpening... be careful those edges can be very sharp...
Ed
{Knight of the Shopsmith} [Hero's don't wear capes, they wear dog tags]