Sharpening bowl gouges?

Re: Sharpening bowl gouges?

Jim Pugh, Ohio

>I use 60 grit on both wheels altho 80 would probably work. Finer wheels don't cut fast enough (in my opinion) and generate more heat in the process.

Re: Sharpening bowl gouges?

Carole in VA

>I am a newbie and may be doing the wrong thing, but I shape on the 60 grit and do quick sharpening and touch ups on a 120 grit. Seems to work for me.

Re: Sharpening bowl gouges?

Ruth in S.Cal

>Now I just use what came with the grinder. Before I used a cold stone but I went through it too quickly.

Re: Sharpening bowl gouges?

Rodney in Maypearl, TX

>120 works for me, but actually I think 80 or 100 would be just as well. It really depends on what you become accustomed to. Once you get the profile where you want it, a quick LIGHT touch is all that's needed to renew the edge. That's why 120 is not a heat problem. If you are regrinding a profile, say putting an Ellsworth grind on a regular bowl gouge, then the coarser wheel i.e. 60, is better as it grinds quickly and generates less heat.

Re: Sharpening bowl gouges?

Ruth in S.Cal

>I just watched Mike Mahoney's DVD. He uses 36 and 58 grit.

Re: Sharpening bowl gouges?

john Lucas

>MK

I use 100 because that's what came with the grinder. I think 80 or 60 would be better. I used to have a 60 and liked it but it does take a light touch. 100 is too slow when reshaping a grind.

Re: Sharpening bowl gouges?

Russ Fairfield

>A 46-grit is a coarse wheel, and a 120-grit is a fine wheel. Take your pick for those in between. There isn't enough difference between 60, 80, and 100-grit to worry about it.

Re: Sharpening bowl gouges?

JamieDonaldson

>Nobody mentioned what size tools you are sharpening. I prefer the 60/120 combination- 60 for shaping and 120 for renewing the edge, especially on smaller tools like 1/4" and 3/8"gouges.