I use the belt grinder and generally on to a paper wheel with white rouge with the knives I make. The paper wheel is mounted on a bench grinder. You can also use a buffer with a harder wheel and compound. The paper wheel and buffer are simply mechanical stropping. One of those "sharpening steels" that you see in butcher shops or that chefs use also work very well.
The HF belt sander is worth buying and you can find quality belts online. I start at 220 grit or higher depending if I'm cutting a new edge or just honing. Once you see the burr and work it off you can polish for the "polished edge" that slices paper and shaves well OR you can leave a little of the toothy edge from the abrasive belt. The toothy edge will not shave as well but will be better for cutting meat or rope, etc. Think of it as micro serrations.
The HF belt sander is worth buying and you can find quality belts online. I start at 220 grit or higher depending if I'm cutting a new edge or just honing. Once you see the burr and work it off you can polish for the "polished edge" that slices paper and shaves well OR you can leave a little of the toothy edge from the abrasive belt. The toothy edge will not shave as well but will be better for cutting meat or rope, etc. Think of it as micro serrations.