I have just started grinding blades on smaller bird and trout type knives with a thickness of .125 and man do they get hot quick even without trying to hog metal off. I know I probably don't have the best belts so I am taking it slooooooow!
Understand I'm not whining, I feel fortunate to have the Grizzly, as others have made some awesome knives with far less. With that said, can someone suggest some types and grits of belts that I should be using?
Thanks for any suggestions.
Bill
Understand I'm not whining, I feel fortunate to have the Grizzly, as others have made some awesome knives with far less. With that said, can someone suggest some types and grits of belts that I should be using?
Thanks for any suggestions.
Bill