I was wondering myself. Also the point about Swedish knives getting better edges the more you sharpen them as if it were common knowledge. My knives aren't sharpened with belts but I've done it before and know of fellow professional knife makers that exclusively do this with no detrimental effects. The only issue from a metallurgical perspective would be heat generated if you were running a fine belt to fast. Most makers I know, myself included, run very accurate speed controls of various types.Hi,
Correct me if I am wrong, but this reads to me as if you are being very critical of using a belt grinder for sharpening, that you think this is a sign of incompetence or worse, that you are horrified that Alan Wood would do such a heinous thing. That makers might do this makes you doubtful about the quality of hand made knives across the board. Further, that if one wants to know about knives, their manufacture, use and maintenance, one is better talking to a toolmaker than a knife maker.
Is that how it should have been read?
Cheers
Chris
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