Knife not getting sharp?
• More strokes - Grind all the way to the edge. Continue until a burr is
raised. Then progress to a finer belt.
• Higher Speed - Slow belt speeds may not be removing enough material.
• Coarser Belt - Coarser grit belts will remove material more aggressively.
a) Problem: The tips of my knives are becoming rounded. See Section 5.
Solution 1: Stopping with the point still supported by the belt while
powering down the tool will reduce tip rounding.
Solution 2: Keep the blade edge perpendicular to the belt. To reduce tip
rounding, follow the curve of the blade.
b) Problem: The belt is cutting into the sharpening guide or edge guide.
Solution 1: Use the belt tracking lever to re-adjust the belt position to
center of the pulley.
c) Problem: How do I feel for a burr at the cutting edge to know when to
proceed to a finer belt?
Solution 1: Slide your finger perpendicular and away from the cutting
edge. The burr will feel like a small ‘ridge’ or ‘wire’ at the edge.
d) Problem: My knives are cutting through my edge guide.
Solution 1: Use much lighter pressure on the Edge Guide. Using only the
weight of the blade provides best results.
e) Problem: How do I avoid scratch marks on the side of my blade?
Solution 1: Run a piece of masking tape along the blade, exposing just
the bevel.
n Best Techniques:
Only use P120 on blades with edge damage, thick / wide edges or very hard
blade steels (D2, S30V, 154CM, etc.). This belt will remove material and raise
a burr very quickly. Use sparingly and check for a burr after every stroke.
Troubleshooting
14
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