Recent content by Thorndahl88

Haha sure is. Cheap solution aswell man ‍♂️

I’m around 6 minutes on cheap knives with stones, so I need as Dave mentioned to go under 4 minutes, which is only durable with some sort of jig or power tool I’m sure of. A power tool with a suction as above would make too much noise. I might look for a better workshop, where I can be...

Hej Dave. I was thinking about the van aswell. I got a small workshop that fits my needs so far, only downside is power tools like a belt grinder can’t be used in there . But a little less noisy machine with less dust is allowed. Did u give up on shapening for a living, or was it a slowly...

I charge 10$ pr knife cheap service equal more customers. For jknives and alike I charge 20 $ Barber knives 20$ Hairscissors 25$ I don’t make a great finish unless the customer wants it, and it will raise the cost abit for them aswell, most home users just want a functional knife. I got...

That would be my dream aswell. I don’t have the opportunity to retire, but if I can manage 50 - 100 knives a day, it would sweeten the economy abit. I’ve been working as a chef for many years but growed tired of it, and started a small firm where I sharpen knife for the normal household, and...

That’s Also my concern. Hence the topic [emoji28] But for now I manage to do 10 commercial knives a hour. So basically doing every knife in aprox 20 degree angle, with small variations. Finish em all on 1000 gritt then 3000. I sort knives in gritt range, so if they have small chips it would...

Thanks Brian for ur answer. The knives I sharpen are cheap commercial knives, and some Victoria. I would never do hard tempered knives on a machine. I can’t keep up with 50 or 100 knives a day. But I have the customers for it, so would like a way to speed up my sharpening to take in more...

Its a full time job. I cant manage it, that’s why I need to be faster :)

So I’m in this lucky situation that I Can get a lot of knives to sharpen 50-100 knives a day My only concern is, it’s really time consuming, and I was planning to maybe get a Tormek t8 for the rough part of the sharpening. I think about Tormek to avoid too much noice and dust. I sharpen...

Thanks Peter. Ur always there with expert knowledge. Yea there is alot of great Answers In here. The hole idea with this thread was also to see if someone had a special technique like u, or another approach to sharpening in general. Never stop learning [emoji16]

Hej benuser. That’s one of the sharpening methods I was really interested in. But what are the pro,s and cons ? :) And let’s say it’s a vg10 knife wouldn’t it be painful to thin out the knife so much ?

I’m sorry for not being able to say what I meant with peter. What I wanted to say is he focus on one Stone till the knife is super sharp, and then progress to higher gritt, but not before the knife is as sharp it can get on the starting gritt. That’s what’s I meant with the 1000 gritt. I hope...

Hej guys. I was wondering how u sharpen ur knives. What angle do use and What finish do u give the knife for: pro kitchen with lots of workload. Home kitchen with less workload. Finish on jnat cons/pro ? Do the steel have a big factor on ur sharpening decisions. ? If u have a specific...

I disagree My edge is around 3 k gritt, or jnat, and it cuts paper towels. And is perfect for prof kitchen. It’s all about making a consistent edge and remove Unwanted burr and metal residue.

To me it sounds like u use too much pressure, and don’t have a consistent angle when u sharpen. The finish stone can be harder than ur mid gritt and therefore more unforgiving with pressure. Can u explain in short how u sharpen etc ?