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I don't know why it would be any different but to grind a clip I used file guide. Put file guide on, run belt over to just the edge of the wheel, push in and drag to point. Other side adjust belt again repeat for that side.This was done at half speed.

I'm on lock down right now. 18 degrees and lightly snowing. The old 'milk house' heater doesn't do the trick at this time. Down to below 10 they say next Wednesday. Oh well the 5 sheaths worked for a while but are completed now. Cruising the internet and drinking coffee is about all I get completed.

Just my 2 cents the belt loops would be better is half moon top and bottom. Square corners to my way of thinking is the opportunity to tear easier.

Grizzly just sent out a sale email. The ones they showed were 130-230 depending on style.

G-10 is what I put one most with corby bolts. Dishwasher safe.

You might say a first for me in a long time. Flat ground chef knives in AEB-L. I also made a set for a young lady getting married, two paring ,a utility, sanatu(sp), and a chef for a starter set in life.

Any more I do one 20 cut with a 5/32 half round on either side. It just feels more secure to me. When I wear this 20 cut out I have a 30 cut Grommet waiting to try. I do initial cut at angle to start then lay across blade to cut down.

Welcome. A lot of good people here.

The scalloped belts do not allow the edge of the belt to cut into the steel or handle material. They flex and slide around it.

You can use windex or what I use lamp oil to keep the dust floated. Wipe with towel and keep it wet when sanding.

I slack belt almost all of the sides. Top are ran on a ten inch wheel to smooth. Bottom curves are ran on 3 inch wheel or 1 1/2 slack wheel set up. I normally run to 400 grit then hand sand up to 600-1000 grit.

If it were me I would be looking at pricing, it would look like two small were cheaper than one large. if a small one goes bad then it is less of a pocket hit than one big one.

In between glued up knives , there is always time to heat treat a few more. 4 boners,4 chef knives, and 10 stab shaft paring knives. -320 nitrogen over night, let warm, then the tempering oven.

I liked it so much this is number 2.

Very nice. The wave sets it off and remarkable craftsmanship!

When did you heat treat it?

I use Masters. The original amount is over a year old. When it gets thicker I add thinner to it and shake well. Just keeps going.

I used 750 for high carbon and 1050-1100 for stainless.

30 some years ago my first buffer was a washing machine motor with and arbor and buffing wheel. it was about 1100 RPM.

For a change drill them to 9/32 and use carbon arrow shaft for the tubing.