I have a Delta 1" x 30" belt sander and I have ordered 400 grit and 800 grit Aluminum oxide sanding belts. I already have 200 grit belts and a few others. My intentions are to sharpen the kitchen knives and eventually the families older corn knives, hatchets and axes. Any words of wisdom or rules of thumb such as the correct angle (degree) to sharpen the kitchen knives. Eventually I will get around to reading all of the threads on the Cold Steel forum. XDtalk really covers lots of interests.