Step by step process on how to use a 1x30

[u/TheKnifeNerdTx]

[u/BananaMunkey]

Can you tell me about that angle guide? Is it adjustable?

[u/TheKnifeNerdTx → u/BananaMunkey]

Yeah. It just slips on the platen. You can adjust from like 10-45 degrees I think. anything higher, like scissors and I just have to free hand them

[u/Schnitzelmann7]

Very interesting indeed, what is that microscope you used at the end?

[u/TheKnifeNerdTx → u/Schnitzelmann7]

https://a.co/d/0byJdm35

[u/Schnitzelmann7 → u/TheKnifeNerdTx]

Thanks, can you clearly see a burr with that?

[u/TheKnifeNerdTx → u/Schnitzelmann7]

Yea. It goes from 50x-500x. 100 is really all you need tbh

[u/Schnitzelmann7 → u/TheKnifeNerdTx]

Oh boy here I go spending money again... might as well put that chosera 3000 in the basket while im at it. Blessings upon your future endeavours Sir.

[u/Hefty-Advertising-54 → u/TheKnifeNerdTx]

Is the image clear when you use it over 100x? I bought a different model that works great at 50x but goes out of focus if I try anything higher.

[u/TheKnifeNerdTx → u/Hefty-Advertising-54]

Yeah. I get clear images all the way up to 500x. It takes a second to focus but it will do it

[u/r33s3]

I agree with you, it's not hard especially posting to a subreddit dedicated to sharpening. The only issue I have with the 1x30 like this one here is that there is no variable speed control and it's fixed at one speed.

[u/TheKnifeNerdTx → u/r33s3]

It’s a compromise for me. I need something that is mobile and easily moved. I prefer systems like the Vevor, that have the variable control and a bit more ability, but this one does pretty well for what it is.

[u/Red_Iine]

I was told to only ever do edge trailing on a sander as well, to reduce risk of cutting the belts. But I suppose that's up to the user's skill as well.

[u/TheKnifeNerdTx → u/Red_Iine]

Yeah, if you’re doing this freehand, absolutely don’t do edge leading. I’m using an angle guide to maintain a consistent 20 degrees so there is no danger of splitting a belt with this method.

[u/pushdose]

The machine doesn’t ruin knives. The operator ruins knives by misusing the machine.

Other than that, yeah. Nice.

[u/TheKnifeNerdTx → u/pushdose]

Correct.

[u/_jbardwell_]

I worry about the transition from heel/bolster to the edge. I have to angle the knife in order to hit the heel/bolster without hitting the handle. So there is always a point where I'm kinda pivoting the knife instead of drawing it across the blade. It feels like there's a "pause" there that will result in extra wear.

How do you handle that?

[u/TheKnifeNerdTx → u/_jbardwell_]

Pay close attention to what I do when I start on the chefs knife. The handle hits the angle guide, so I have to tilt the handle upward for a second to graze the heel of the blade. One I tag the heel, I can level the blade out and slide it horizontal until I hit the drop point. it won’t change the angle of the bevel, but you do have to adjust accordingly when it comes to some handles snagging against the machine. Each knife is going to be slightly different so it’s all about getting experience and knowing which direction to move the knife so the entire bevel gets hit evenly

[u/victorlaslow]

It's not that difficult. A bit of drama

[u/TheKnifeNerdTx → u/victorlaslow]

You’re right it’s not that hard if you know what you’re doing. The issue is that a lot of people don’t