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    Typical Grinding Media Used 
   		250+ micron abrasives
    	Tormek
           	
           		SB-250 Original Grindstone, graded courseDC-250 Diamond Wheel CourseSorby ProEdge
            
                60 grit ProEdge Zirconium BeltBench Speed Grinder
            
                CBN wheel :  <100 gritVery friable grindstone :  <100 gritOther
             Shaping the ToolStone working tools are reshaped based on their need (as dictated by the material to be carved).Notes regarding shaping of tools with carbide inserts, when using a high speed grinder with a friable grindstone :
     
        DO NOT cool by dipping in water.  This will cause the carbide to crack due to shocks.It is also recommended that you don't grind up to the final tool edge.  The rough grit of the grindstone can create edges on the carbide which is easily susceptible to fractures. | 
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    Typical Grinding Media Used 
   		40-250 micron abrasivesTormek
   			
   				SB-250 Black Grindstone, graded fineDF-250 Diamond Wheel FineSorby ProEdge
			
				120 grit ProEdge Zirconium BeltPedia ProEdge Diamond Belt600 grit ProEdge Trizact Belt1,200 grit ProEdge Trizact BeltBench Speed Grinder
			
				CBN wheel :  150-180 gritVery friable grindstone :  150-180 gritOther
			
				Sandpaper :  150 - 250 grit Sharpening the ToolStone working tools should be resharpened at the start of the day, and as needed.As with shaping of tools with carbide inserts, when using a high speed grinder with a friable grindstone, DO NOT cool by dipping in water.  This will cause the carbide to crack due to shocks.
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    Typical Grinding Media Used 
   		11 - 40 micron abrasives
   		Tormek
   			
   				DE-250 Diamond Wheel Extra FineCW-220 Composite Honing WheelLA-220 Leather Honing Wheel with the honing compoundSJ-250 Japanese WaterstoneSorby ProEdge
   			
   				3,000 grit ProEdge Trizact BeltBench Speed Grinder
             Honing the ToolStone working tools should be honed when carving soft stones, especially before the final cuts.
	 Honing and Stropping to remove the burr
 Note: When honing or stropping, the side to start on is the one where the grinding was last done.  If you start on the other side, the burr will get ripped off and you can end up with an edge like above.
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