03-17-2017, 09:27 PM
i am new here and mr rupert told me about this new forum, so i going to jump right in here. i am new to sharpening knives compared to many here, but since 2012 i have worked farmers markets, local gun shows, whole foods, williams-sonoma and other locations from time to time.
i sharpen kitchen knives - pockets - hunting/fishing - fabric/household scissors and lot of yard gear.
started with edge pro in 2012 in may....july moved to wicked edge - only worked farmers market then....2013 business started to pick up and after most sat. mkts. i had homework.......i soon bought a HF 1x30 belt sander and pre sharpened all homework knives and then to WE.......the WE and EP both do great on knives...especially kitchen.
these days i used 4 belt sanders.....3 kelly's and 1 viel, 2 of which are variable speed and i used the WE as well, but i charge 20 bucks or more per knife for WE.........i have several restaurant accounts that i do, some i rent and replace every three weeks on the average.
also in my area of virginia, the coast in va beach, there is a greek family that sharpen knives for 80 years for restaurants and cover 3 surrounding states...big outfit........2 to 3 bucks per knife and replace weekly.
restaurants cut so many different things it is hard to sharpen all so they cut this and that......the WE makes a great restaurant edge after the 1200 grit paddles followed by ceramics........but slow, but they cut tomatoes.........restaurants LIKE KNIVES THAT CUT TOMATOES. with my belt sanders i use to go up to 1200 grit trizacts and polish.......cut great.....celery, carrots...etc.....TOMATOES.....GO LUCK
Since 2012 i have made some good friends in the knife world and they have helped me through many questions and all sorts of things that i was not a rocket scientist with.........I'd like to thank all of you for the help......mark reich, rupert lucius, ken schwartz, james ammons, don daily, and two of my knife buddies....peter woolworth in ca and a new guy named garry in tx...........THANK YOU.
the big commercial guys knives appear to be sharpened on a stone.....real toothy and they cut tomatoes much nicer than the polished jobs i did.....they would call me up the next day and say....hey these knives will not cut our tomatoes.......i called some of the guys above and now at 73 years old my knives will cut tomatoes .......still using kallys...1 x 42"........80grit to 220/240 a few around 600, but 95% of the restaurant knives i stop at trizact A65..........i finish on leather........felt......compounds............i really have fallen in love with 3m non-woven belts......scotbrites.......maroon is med.......blue is fine and gray are super fine.........they love serrated blades, mowers, axes, yard stuff.
i am reading and listening right now.......please comment
i am going to ask my three buddies to stop by.....peter.....garry and jeremy
i sharpen kitchen knives - pockets - hunting/fishing - fabric/household scissors and lot of yard gear.
started with edge pro in 2012 in may....july moved to wicked edge - only worked farmers market then....2013 business started to pick up and after most sat. mkts. i had homework.......i soon bought a HF 1x30 belt sander and pre sharpened all homework knives and then to WE.......the WE and EP both do great on knives...especially kitchen.
these days i used 4 belt sanders.....3 kelly's and 1 viel, 2 of which are variable speed and i used the WE as well, but i charge 20 bucks or more per knife for WE.........i have several restaurant accounts that i do, some i rent and replace every three weeks on the average.
also in my area of virginia, the coast in va beach, there is a greek family that sharpen knives for 80 years for restaurants and cover 3 surrounding states...big outfit........2 to 3 bucks per knife and replace weekly.
restaurants cut so many different things it is hard to sharpen all so they cut this and that......the WE makes a great restaurant edge after the 1200 grit paddles followed by ceramics........but slow, but they cut tomatoes.........restaurants LIKE KNIVES THAT CUT TOMATOES. with my belt sanders i use to go up to 1200 grit trizacts and polish.......cut great.....celery, carrots...etc.....TOMATOES.....GO LUCK
Since 2012 i have made some good friends in the knife world and they have helped me through many questions and all sorts of things that i was not a rocket scientist with.........I'd like to thank all of you for the help......mark reich, rupert lucius, ken schwartz, james ammons, don daily, and two of my knife buddies....peter woolworth in ca and a new guy named garry in tx...........THANK YOU.
the big commercial guys knives appear to be sharpened on a stone.....real toothy and they cut tomatoes much nicer than the polished jobs i did.....they would call me up the next day and say....hey these knives will not cut our tomatoes.......i called some of the guys above and now at 73 years old my knives will cut tomatoes .......still using kallys...1 x 42"........80grit to 220/240 a few around 600, but 95% of the restaurant knives i stop at trizact A65..........i finish on leather........felt......compounds............i really have fallen in love with 3m non-woven belts......scotbrites.......maroon is med.......blue is fine and gray are super fine.........they love serrated blades, mowers, axes, yard stuff.
i am reading and listening right now.......please comment
i am going to ask my three buddies to stop by.....peter.....garry and jeremy
.
.
<")))))<>(
.
<")))))<>(