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+--- Thread: Meat slicer blade sharpening (/showthread.php?tid=427)
Meat slicer blade sharpening - SHARPCO - 01-11-2019
Tomorrow I'll have to sharpen meat slicer blade sharpening.
I'll use Viel with freehand.
But I don't know proper edge angle of it.
Help me.
RE: Meat slicer blade sharpening - SHARPCO - 01-12-2019
Today, I sharpened meat slicer blade.
Diameter: abt. 40cm
Weight: abt. 6kg
It must be sharpened with chisel grind(25 degrees).
I had to wear cut-resist gloves.
I got 140 BESS.
RE: Meat slicer blade sharpening - Ken S - 01-12-2019
Bravo, Sharpco, for undertaking such a difficult project.
Ken
ps I am not able to view your photos. Would you please try resending them?
RE: Meat slicer blade sharpening - SHARPCO - 01-12-2019
(01-12-2019, 07:15 AM)Ken S Wrote: Bravo, Sharpco, for undertaking such a difficult project.
Ken
ps I am not able to view your photos. Would you please try resending them?
Ken.
Here is my blog link. I can't upload photo.
https://glesser.blog.me/221440377570
RE: Meat slicer blade sharpening - Luis_J - 01-12-2019
(01-12-2019, 07:34 AM)SHARPCO Wrote:(01-12-2019, 07:15 AM)Ken S Wrote: Bravo, Sharpco, for undertaking such a difficult project.
Ken
ps I am not able to view your photos. Would you please try resending them?
Ken.
Here is my blog link. I can't upload photo.
https://glesser.blog.me/221440377570
Great Job SHARPCO.
One question: Did you took the blade out of the machine for sharpening (the pattern makes me think so) or you left it attached to the machine just taking out the guard and other pieces (like we do in kitchens for cleaning purposes) and using the natural spin of the machine to sharpen it? (the way we do in the kitchens too).
My slicer has a blade more like a chisel and has 2 very coarse and horrible stones as part of the machine itself that are used for sharpening, but 99% of the times, the cooks abuse them and make the life of the blade very short, for that reason, I disabled them and I use my whetstones on it (Gesshins 400 and 2000) which I barely touch for seconds and with very light pressure, the results are not that professional is just like a retouch, I don't even try to get a burr BC I'm afraid of damaging the blade, and of course that doesn't don't look as good as what you did, but the edge improves it's performance for a few more days.
If you can elaborate a little bit on the process, it will be appreciated.
Thanks in advance.
Best regards from México.
Luis
RE: Meat slicer blade sharpening - SHARPCO - 01-12-2019
Hello Luis.
I took it out and sharpen it with freehand. The cut-resist gloves is needed because you have to hold blade with hands.
RE: Meat slicer blade sharpening - Luis_J - 01-13-2019
(01-12-2019, 10:49 PM)SHARPCO Wrote: Hello Luis.
I took it out and sharpen it with freehand. The cut-resist gloves is needed because you have to hold blade with hands.
Thanks for the reply SHARPCO!
Sharpening one of those blades free hand must be a lot of work!
you did an amazing job!.
RE: Meat slicer blade sharpening - SHARPCO - 01-13-2019
(01-13-2019, 10:42 PM)Luis_J Wrote:(01-12-2019, 10:49 PM)SHARPCO Wrote: Hello Luis.
I took it out and sharpen it with freehand. The cut-resist gloves is needed because you have to hold blade with hands.
Thanks for the reply SHARPCO!
Sharpening one of those blades free hand must be a lot of work!
Thank you Luis.
The customer seems to be satisfied. A hour ago, he contacted me to order one more.