Robot Coupe Blades

[Mikey's Deli]

Hey folks.
Does anyone have experience sharpening professional Robot Coupe blades?
Trying my hand at working on a few for work. We have one large unit and 40 chefs compelled to use it for massive mirepoix projects.

Any suggestions or experience would be appreciated.

I think I will start with my 220 DMT diamond plate and move up:
Beston 500
Shapton 1k
and probably stop with my 2k Green Brick.

Any ideas?

 

[pjwoolw]

The RC stuff is pretty good steel and sharpens well. Going to take some time doing them freehand but your progression should be fine.

 

[Cynic2701]

Those look like they are essentially single bevel edges. You'll want to sharpen along the entire length of the bevel and then deburr with a few near zero angle passes on the other side. I think stopping after a couple of edge trailing strokes on the 2K Naniwa (I'm assuming) would be fine, since I'm not sure that going to a higher grit would be worth your time.

 

[kwackster]

Although i'm not familiar with a Robot Coupe the blades look quite similar to blades for certain types of garden shears which i sharpen sometimes for garden enthusiasts and florists.
The better brands also have detachable blades with single bevel edges, and i get good results on these with my Tormek wet sharpener & the scissor jig.

[youtube]IVl8lTiMlAA[/youtube]

 

[Mikey's Deli]

Thanks for the responses.

 

[Mikey's Deli]

Those look like they are essentially single bevel edges. You'll want to sharpen along the entire length of the bevel and then deburr with a few near zero angle passes on the other side. I think stopping after a couple of edge trailing strokes on the 2K Naniwa (I'm assuming) would be fine, since I'm not sure that going to a higher grit would be worth your time.

I agree about going no higher...