|
The basic sharpening station has the following components:
- A low-speed 8" grinder running at half the regular speed (1425-1750 RPM), at least 3/4 HP (550 WATT);
- CBN grinding wheel #400;
- Rock hard felt wheel;
- Our stands for controlled-angle sharpening on grinder and 2 Tormek Universal Supports;
- Tormek knife jig, at least 1, but better 2;
- Our software for controlled-angle grinding and honing on a bench grinder/buffer "Angle Setter for Bench Grinder";
- Our Honing Coolant;
- Green Rouge;
- A hanging strop.
|
High RPM grinding is for sharpening common boning, butcher and kitchen knives. The selection of grits comes from years of our experience with meat plants and sharpening for commercial kitchens on CBN wheels. For sharpening boning, butcher and kitchen knives we do not need CBN grit finer than #400.
Many of these knives can be done on #400 alone.
When the edge is grossly dull or chipped and needs repair, start sharpening on the CBN wheel #160. Also start on the #160 when re-profiling the edge to a lower angle.
Sharpening process:
Set sharpening angle as described in the manual for Controlled-angle Stands
Apply Honing Coolant to the CBN wheel.
Clamp the knife in the Tormek knife jig, and set the jig distance.
Make sure to press your thumb on the knife jig so that the jig is always pressed against the support bar during operation.
Move the knife over the wheel with light pressure just enough to maintain firm contact of the blade with the wheel. Ensure that the blade is in contact with the entire width of the wheel; near the tip raise the knife handle following the taper.
Pull the blade across the wheel at a feed rate of approx. 10cm (4 inches) per 1 second.
Pull continuously, as pausing may cause notching in the bevel.
Alternate sides (flip the blade) with each pass.
On the CBN #400, 3-6 passes each side apex the edge and raise the burr.
To prevent edge overheating:
- Apply our Honing Coolant to the CBN wheel. Remember: the Honing Coolant reduces the heat, but does not eliminate it completely.
- Pull the blade across the wheel at a feed rate of approx. 10cm (4 inches) per 1 second, not slower.
- Do not press hard on the blade.
- Do not slow down, let alone pause.
- Better do 2 quick passes, than 1 slow. Better do 2 light passes, than 1 heavy.
Procede to deburring on the rock-hard felt wheel with Green Rouge. Alternate sides with each pass.
2 passes each side remove the main burr.
Clean the blade.
Finish by high-angle stropping on a hanging strop 6-10 strokes each side.
For technique see our videos e.g. Our new setup for Commercial Sharpening
Learning sharpening on this station is quick and easy.
***
For thinning worn knives use CBN #80. Thinning can also be done on the CBN wheel #160 but takes more time and wears the #160 wheel sooner.
How we thin worn knives to prolong their life:
Grind on CBN #80 at 8 dps.
Continue with CBN #400 to smooth away scratches.
Polish on a felt wheel with Green Rouge.
Then regrind the edge to the target angle the regular way.
In volume sharpening we want each next knife to be set to the same jig distance. For this we use our Jig-setting block. Shown on the photo are 3 Jig-setting blocks for narrow, regular, and wide knives. The block for narrow knives sets jig distance to 130mm, the block for regular knives sets jig distance to 140mm, and the block for wide blades sets jig distance to 155mm. The block dimensions are in the manual Stands for controlled-angle sharpening on grinder - Mounting and Usage Manual
Use of Jig-setting blocks significantly shortens time of this operation, and ensures that the edge is clamped parallel to the jig adjustable stop.
|
