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Sorry for the late reply. I grind all of my thin stock (below @ .100") hardened. Reduces chances of blades doing squirrelly stuff during heat treat (usually plate quenched, as the kitchen knives I've been making are stainless), which also means I have full contact of the blade to the plates, as well.
Good, sharp ceramic belts don't care what they're grinding. Does it take a little longer? Sure. For me, the surety of dimension is well worth the extra care required.
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Matt Gregory
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