40 grit/60 grit belts

[Gene Chapman]

Regalloy sanding belts by 3M are my favorite grinding belts. Normally I use 60 grit to rough out. Last batch ordered from POPS knife supply had some 40 grit too. Wow what a difference in grinding time. Used it on a batch of pizza cutters. Switched to 60 grit on the last pass, this is wire brushed and filed to get rid of any edge burrs then heated red hot to blacken the steel again then wire brushed, vigie oiled and baked.

Pizza cutters don't have to be real sharp.

[Dana Acker]

James "Pop" Poplin is from my home town, although his home is now in Georgia. He's a heck of a good guy. Small world, ain't it?

[Phillip Jones]

The ceramic belts work best when the grinder is moving at really high speeds.

I've steared clear of any grits less than 50 for flat grinding. The grit tends to sheer off too easilly.

[Dana Acker]

Yeah, I found that out the hard way, Phillip. I'm still spitting out pieces of 36 grit from the first knife I flat ground years ago. Ptui!!!

[Phillip Jones]

I still spit out grinder grit on ocassion. Who would've guessed that steel dust floats and lingers in the air.

Grinder grit is good eating, Yum Yum!

[Fox Creek]

I use 36 Grit Zirconia belts on my ho'made 1750 RPM 2 X 72 all the time. They makes some big boogers.