Howdy Paul, Around here I just sharpen the blade at the same angle I want to finish at until the chips and dents come out naturally. If a blade is heavily damaged I do the same thing you do only on the belt grinder. Sometimes on our hard use knives I don't try to get all the chips out, but continue to both use and resharpen the blade until they come out in the natural sequence of work/sharpen. This makes the knife last longer. The hardest thing I do on knife blades around here is to take shavings off the finished barrel of a rifle (discarded by a gun smith) that is held in the vise. I do this for people who might have a question about my ability at some part of knifemaking, like heat treating or sharpening. This demonstration does not help the edge very much but I just resharpen the blade at the same angle I would use to fine tune the edge and it comes back up just fine. Bill