Meat slicer care and maintenance
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processhead just got the hand held hone in the mail. Just wondering about what angle do you shoot for on sharpening the slicer blade? And only sharpen the back side of the blade. Light hone on front and back correct?
samspade said in Meat slicer care and maintenance:
processhead just got the hand held hone in the mail. Just wondering about what angle do you shoot for on sharpening the slicer blade? And only sharpen the back side of the blade. Light hone on front and back correct?
The back edge of the slicer blade will have been factory ground at some angle. Study the blade and try to get a sense of what that angel is. Might need to look with a magnifier if your eyes are like mine.
You want to try and hold the diamond hone at or near the same angle as the factory edge was ground so that you don’t change it.With the slicer shut off, just hold the hone on the back edge to get a sense of what that angle is.
glen had a good suggestion earlier of using a black magic marker on the back edge of the blade to color it before you start. Once you start sharpening, you will be able to see where the hone is contacting the edge by where the ink has been polished off, and whether your angle is right.
Paul
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samspade said in Meat slicer care and maintenance:
processhead just got the hand held hone in the mail. Just wondering about what angle do you shoot for on sharpening the slicer blade? And only sharpen the back side of the blade. Light hone on front and back correct?
The back edge of the slicer blade will have been factory ground at some angle. Study the blade and try to get a sense of what that angel is. Might need to look with a magnifier if your eyes are like mine.
You want to try and hold the diamond hone at or near the same angle as the factory edge was ground so that you don’t change it.With the slicer shut off, just hold the hone on the back edge to get a sense of what that angle is.
glen had a good suggestion earlier of using a black magic marker on the back edge of the blade to color it before you start. Once you start sharpening, you will be able to see where the hone is contacting the edge by where the ink has been polished off, and whether your angle is right.
processhead ok thanks and just touch up the front of the blade?
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processhead ok thanks and just touch up the front of the blade?
samspade said in Meat slicer care and maintenance:
processhead ok thanks and just touch up the front of the blade?
Correct. You should only need to lightly hone the front edge to remove the feather edge that results from sharpening the back edge.
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Thanks or the advice. I’ll try it this weekend and post a before and aft. Pic.
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Ok.
Don’t be this guy!
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Yeah that is not my goal
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Ok.
Don’t be this guy!
processhead ok tried it for about 20 sec. On back then 3 sec lightly on front. Still have all my fingers but it feels like it really wants to cut if you lightly rub across the blade. Her is the best shot I could get.
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processhead ok tried it for about 20 sec. On back then 3 sec lightly on front. Still have all my fingers but it feels like it really wants to cut if you lightly rub across the blade. Her is the best shot I could get.
samspade Good job. If it feels sharp, it is sharp.
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processhead ok tried it for about 20 sec. On back then 3 sec lightly on front. Still have all my fingers but it feels like it really wants to cut if you lightly rub across the blade. Her is the best shot I could get.
samspade Looks like you have the process down.
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bocephus thank you. Was scared I might ruin the blade. Going to save up for a new sharpening attchment but for now this works.
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