How are production knives sharpened?

All of the pics of factory workers I have seen in knife magazines show a person seated infront of a GIGANTIC belt sander with a GIGANTIC buffer near by. They sharpen 'em like custom guys do, blade to belt. But they do a zillion at a time and so it is harder for them to get perfect edges. But some get close!! I'd like to shake the hand of the person who sharpens knives for Cold Steel!

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"Come What May..."
 
Thats quite amazing. I don't imagine
their forearms are hairless from testing
either!

If standard belts are used, then how
do the recurved or claw shaped blades(LaGriffe, Bear Claw) get sharpened?

[This message has been edited by gearfreak (edited 12-30-2000).]
 
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