interested

U

UDI

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Jul 13, 2004
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I am interested in getting into professional blade sharpening, mainly for kitchen and chef knives.

I tried honing blades ,and got brown marks on the blade edge, which means the blade is overheating.

I am trying to tell my local supplier that I need a different honing disk, but have trouble working out what I need.

The disk will be installed on a rotary 8" grinder running at 2800 rpm.

Is there a international code for the disk I need.? Does anyone have any suggestions?
 
I sharpen knives in our shop. I gather you are using a Disk Grinder - that is a "no-no" unless you are an absolute professional. If you want to use some form of cheap grinding equipmentl get a belt sander preferably a minimum of 2" x 36" with the least speed you can find. If find the easiest way to "burn" a knife is to use a platen so suggest you practice and practice with a slack belt. Also recommend a worn belt - it is easy to chew up a knife with a new belt esp at the lower end of the scale (240g).

One piece of equipment I use for shows is a 1" x 30" Delta - you can pick these up cheap. Again it takes a bit of practice but very practical. Try not to use jigs or guides as these can contribute to "burning". And remember belts are only for profiling unless you are really experienced - finish off your knife on the appropriate stones.

With these types of equipment I have sharpened 64 pairs of scissors over 4 hours. Re-iterate practice makes perfect grab a stack of old knives even bread and butter knives and go for it. If you want any further info - email me knives@rusticforge.com
 
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