I use a 1 X 30 grinder to sharpen all of my blades. If you are just re-edging existing blades, rather than creating a new edge(like from a handmade) than about the only belt you need is a 600 grit or higher if you can find one. I do the actual re-edging in the area between the top of the platen and the top wheel, the "slack" portion, and don't use a lot of tension on the platen/belt. This gives me a nice convex edge that lasts. I do have a leather belt for mine and still use it occassionally to remove the burr, but find using a buffing wheel to be easier. In either case( leather belt or wheel) you'll need some fine(white) polishing compound. The leather belt needs to be treated with soap first. Also, no need to run the buffing wheel too fast.....around than 1750 RPM is good; although any speed works. Best to practice on some of your cheaper kitchen knives to you get the "feel" for it. I like being able to re-edge a blade in less than a minute without all the hassle that using a manual sharpener requires sometimes. Also, there is probably NO edge sharper than a buffed edge. Some knifemakers won't sharpen their knives that way since they know their customers can never duplicate that edge with manual stones; no matter how good.
