06-21-2018, 06:54 PM
(This post was last modified: 09-22-2018, 10:22 PM by KnifeGrinders.)
Even though I don't own a belt sharpener, negation would have been my first response to that report, hadn't we already got the felt wheel data from the plant. Plus a few months ago I was lucky to meet a boning butcher able to explain his needs clearly even to an arrogant egghead like myself.
All that made me take the edge apex overheating seriously and replace our paper wheel grinders with low speed ones, and revise our deburring technique to reduce risk of overheating.
But what is vital for meat processing, can be ignored for your kitchen knives. In many knife applications that little overheating is of academic interest.
All that made me take the edge apex overheating seriously and replace our paper wheel grinders with low speed ones, and revise our deburring technique to reduce risk of overheating.
But what is vital for meat processing, can be ignored for your kitchen knives. In many knife applications that little overheating is of academic interest.
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