Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

boilsover

boilsover

16 minutes ago, paulraphael said:

Probably doesn't need saying, but the machines are out if you're particular about your bevel angles, or if your knives are ground asymmetrically (most everything from Japan). You can certainly sharpen an asymmetrically beveled knife in one of these machines, but you'll end up with 50/50 bevels on a knife that's designed otherwise, and you'll have funky edge geometry that won't perform so well.

 

I agree that the machines with little wheels are out for thinning.  But a decent belt machine setup will do the job.

 

I have one of these, from my dad's packing plant:  http://www.kasco.com/hook-eye-sharpeners.html

A Burr King and a glass platen would be better, but you can have a pro do a lot of thinning for $2K.

boilsover

boilsover

8 minutes ago, paulraphael said:

Probably doesn't need saying, but the machines are out if you're particular about your bevel angles, or if your knives are ground asymmetrically (most everything from Japan). You can certainly sharpen an asymmetrically beveled knife in one of these machines, but you'll end up with 50/50 bevels on a knife that's designed otherwise, and you'll have funky edge geometry that won't perform so well.

 

I agree that the machines with little wheels are out for thinning.  But a decent belt machine setup will do the job.

 

I have one of these, from my dad's packing plant:  http://www.kasco.com/hook-eye-sharpeners.html

A Burr Kin and a lass platen would be better, but you can have a pro do a lot of thinning for $2K.

×
×
  • Create New...