There are plenty of videos (search You-Tube), web sites and articles out there on this and even some posts here on this site dedicated to sharpening. I've had my belt grinder for years and can tell you that what helps the most is PRACTICE. get some old cheap knives and start parcticing on them. I use Lee Valley belts and they are great. Everyone has their own prefernces when it comes to grit, belt order, and other details that will determine the final edge. I change it up every now and then but I usually do the following for touching up blades.

start with 320 for a short time on each side
move to 600 until it is as sharp as I want it
Finish with a leather belt for stropping - use stropping compund

Some things:
Watch out for heat - you don't want to get the edge too hot- I keep a buck of water to dip the blade in nearby

Stop at 400 or 600 or whatever grit depending on the roughness or polish you want on the edge. I primarily do convex polished edges.

Start with 120/200 if you have a very dull knife or want to re-shape the edge.

I could type for pages about sharpening but I won't bore you with it all. Let me know if you have questions. Hope this helps out. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />