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+--- Thread: Toothy verses Polished 3 Max's take (/showthread.php?tid=28)
Toothy verses Polished 3 Max's take - MaxtheKnife - 03-18-2017
i am reposting this from a post i made last night.
i am new to knife sharpening compared to most here - this is one of my greatest challenge.
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i am new here and mr rupert told me about this new forum, so i going to jump right in here. i am new to sharpening knives compared to many here, but since 2012 i have worked farmers markets, local gun shows, whole foods, williams-sonoma and other locations from time to time.
i sharpen kitchen knives - pockets - hunting/fishing - fabric/household scissors and lot of yard gear.
started with edge pro in 2012 in may....july moved to wicked edge - only worked farmers market then....2013 business started to pick up and after most sat. mkts. i had homework.......i soon bought a HF 1x30 belt sander and pre sharpened all homework knives and then to WE.......the WE and EP both do great on knives...especially kitchen.
these days i used 4 belt sanders.....3 kelly's and 1 viel, 2 of which are variable speed and i used the WE as well, but i charge 20 bucks or more per knife for WE.........i have several restaurant accounts that i do, some i rent and replace every three weeks on the average.
also in my area of virginia, the coast in va beach, there is a greek family that sharpen knives for 80 years for restaurants and cover 3 surrounding states...big outfit........2 to 3 bucks per knife and replace weekly.
restaurants cut so many different things it is hard to sharpen all so they cut this and that......the WE makes a great restaurant edge after the 1200 grit paddles followed by ceramics........but slow, but they cut tomatoes.........restaurants LIKE KNIVES THAT CUT TOMATOES. with my belt sanders i use to go up to 1200 grit trizacts and polish.......cut great.....celery, carrots...etc.....TOMATOES.....GO LUCK
Since 2012 i have made some good friends in the knife world and they have helped me through many questions and all sorts of things that i was not a rocket scientist with.........I'd like to thank all of you for the help......mark reich, rupert lucius, ken schwartz, james ammons, don daily, and two of my knife buddies....peter woolworth in ca and a new guy named garry in tx...........THANK YOU.
the big commercial guys knives appear to be sharpened on a stone.....real toothy and they cut tomatoes much nicer than the polished jobs i did.....they would call me up the next day and say....hey these knives will not cut our tomatoes.......i called some of the guys above and now at 73 years old my knives will cut tomatoes .......still using kallys...1 x 42"........80grit to 220/240 a few around 600, but 95% of the restaurant knives i stop at trizact A65..........i finish on leather........felt......compounds............i really have fallen in love with 3m non-woven belts......scotbrites.......maroon is med.......blue is fine and gray are super fine.........they love serrated blades, mowers, axes, yard stuff.
i am reading and listening right now.......please comment
i am going to ask my three buddies to stop by.....peter.....garry and jeremy
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<")))))<>(
RE: Toothy verses Polished 3 Max's take - admin - 03-18-2017
Max is reposting his original post because there seems to be a problem with his previous post. The original post is the last post in the other thread, Toothy vs Polished Edge.
What I see is; if you visit the Exchange but don't log in so you are just a guest, Max's post is there.
But if you log in as a registered member, his post is not visible.
If anybody else is having similar problems or not able to see other posts, please PM or email me.
This issue is under investigation.
Thanks.
RE: Toothy verses Polished 3 Max's take - Ankerson - 03-18-2017
It shows up for me on page 2.
RE: Toothy verses Polished 3 Max's take - Mark Reich - 03-18-2017
(03-18-2017, 02:25 PM)admin Wrote: Max is reposting his original post because there seems to be a problem with his previous post. The original post is the last post in the other thread, Toothy vs Polished Edge.
What I see is; if you visit the Exchange but don't log in so you are just a guest, Max's post is there.
But if you log in as a registered member, his post is not visible.
If anybody else is having similar problems or not able to see other posts, please PM or email me.
This issue is under investigation.
Thanks.
I thought you were on vacation, Mark!
Oh wait... you thought so too.
Thank you for fixing Max's post!
RE: Toothy verses Polished 3 Max's take - admin - 03-18-2017
Yeah, that was the idea, Mark.
Jim, you can see his post logged in as a mod? In the original Toothy vs Polished Edge thread?
I don't like members posts only existing in the Twilight Zone. Sometimes there, sometimes not!
I'll get to the bottom of this yet!
RE: Toothy verses Polished 3 Max's take - EOU - 03-18-2017
Welcome Max and thank you for your post! We see from your post that you are a friend of Rupert's. That get's you an extra three stars under your name automatically! Please tell your friends Peter, Garry and Jeremy that joining us here on the BESS Exchange is not optional. We'd love to have them!
RE: Toothy verses Polished 3 Max's take - Ankerson - 03-18-2017
(03-18-2017, 02:57 PM)admin Wrote: Yeah, that was the idea, Mark.
Jim, you can see his post logged in as a mod? In the original Toothy vs Polished Edge thread?
I don't like members posts only existing in the Twilight Zone. Sometimes there, sometimes not!
I'll get to the bottom of this yet!
Yeah I can see it fine, on page 2.
RE: Toothy verses Polished 3 Max's take - grepper - 03-18-2017
(03-18-2017, 02:12 PM)MaxtheKnife Wrote: restaurants cut so many different things it is hard to sharpen all so they cut this and that......the WE makes a great restauranet edge after the 1200 grit paddles followed by ceramics........but slow, but they cut tomatoes.........restaurants LIKE KNIVES THAT CUT TOMATOES. with my belt sanders i use to go up to 1200 grit trizacts and polish.......cut great.....celery, carrots...etc.....TOMATOES.....GO LUCK
the big commercial guys knives appear to be sharpened on a stone.....real toothy and they cut tomatoes much nicer than the polished jobs i did.....they would call me up the next day and say....hey these knives will not cut our tomatoes.......i called some of the guys above and now at 73 years old my knives will cut tomatoes .......still using kallys...1 x 42"........80grit to 220/240 a few around 600, but 95% of the restaurant knives i stop at trizact A65..........i finish on leather........felt......compounds............i really have fallen in love with 3m non-woven belts......scotbrites.......maroon is med.......blue is fine and gray are super fine.........they love serrated blades, mowers, axes, yard stuff.
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"i am new to knife sharpening compared to most here "
Umm... I consider you an experienced sharpener! 4 years of farmers markets, local gun shows, whole foods, williams-sonoma, garden tools, scissors with multiple grinders? I would say that you are fully qualified, with a lot of experience. I value that level of experience, think you have a lot to contribute, and look FW to your posts and knowledge you can share.
I have been thinking along the same lines, so I am curious about what you are saying.
A blade sharpened to 600 grit will cut tomatoes easily, but not for long. Soon the blade starts riding on the skin. So I have been experimenting with lower and lower grit levels. Especially when sharpening for other people to use in the kitchen. I find it most interesting that your customers are most happy with blades finished on Trizact A65, which is basically 220 grit.
You are now the second person here to speak of using surface conditioning belts, i.e., Scotch-Brites. Are you using these for sharpening or just burr removal? Are you sharpening with regular belts and then finishing with conditioning belts to create the final toothy edge?
Could you please elaborate more on exactly what you are doing?
RE: Toothy verses Polished 3 Max's take - MaxtheKnife - 03-19-2017
(03-18-2017, 09:20 PM)grepper Wrote:"i am new to knife sharpening compared to most here "(03-18-2017, 02:12 PM)MaxtheKnife Wrote: restaurants cut so many different things it is hard to sharpen all so they cut this and that......the WE makes a great restauranet edge after the 1200 grit paddles followed by ceramics........but slow, but they cut tomatoes.........restaurants LIKE KNIVES THAT CUT TOMATOES. with my belt sanders i use to go up to 1200 grit trizacts and polish.......cut great.....celery, carrots...etc.....TOMATOES.....GO LUCK
the big commercial guys knives appear to be sharpened on a stone.....real toothy and they cut tomatoes much nicer than the polished jobs i did.....they would call me up the next day and say....hey these knives will not cut our tomatoes.......i called some of the guys above and now at 73 years old my knives will cut tomatoes .......still using kallys...1 x 42"........80grit to 220/240 a few around 600, but 95% of the restaurant knives i stop at trizact A65..........i finish on leather........felt......compounds............i really have fallen in love with 3m non-woven belts......scotbrites.......maroon is med.......blue is fine and gray are super fine.........they love serrated blades, mowers, axes, yard stuff.
============================
Umm... I consider you an experienced sharpener! 4 years of farmers markets, local gun shows, whole foods, williams-sonoma, garden tools, scissors with multiple grinders? I would say that you are fully qualified, with a lot of experience. I value that level of experience, think you have a lot to contribute, and look FW to your posts and knowledge you can share. [img]webkit-fake-url://F0FA329A-A9E4-4D97-A264-29E06D78B9F0/pastedGraphic.png[/img] ……….let me say that i have been sharpening knives for a long time, but with water stones and back in the 70/80’s i was in the commercial fishing business and uses water stones then, but i never used the really nice one like i have now.
in 2012 is when my friend who operates this farmers market lost her knife person and wanted to find another who did not live 60 miles away she called me to see if i would do it…..may thru. dec. on sat…….9 to noon. as i look back i have to laugh ……..people would bring 3 or 4 knives, some would bring the whole block…….here i go with the wicked edge…..never could do them all in the the time allow, so i had to bring them home and return them on sunday.
next may rolls around and i have 1 new kalamazoo 1 x 42” belt sander, after that all i brought home was yard gear that most wanted to pick up next sat.
then i tried my first gun show alone and it was good, but too many knives on sat. for just one person….sundays have for the most part been about 50/60% slower than sat……….started with one rally and now i have 4…….3 is what i use at most farmers markets now and a 6” baldor buffer…..4 to 6 mins per most blade…….3 days before thanksgiving and 3 days before christmas i worked for whole foods as a paid vendor 4 hours per day and i sharpened knives for free……whole foods called it Complementary knife sharping…..3 blades per person…..45 fri…….sat/sun……over 300…….christmas event was 182 total for 3 days.
I have been thinking along the same lines, so I am curious about what you are saying.
A blade sharpened to 600 grit will cut tomatoes easily, but not for long. Soon the blade starts riding on the skin…….the real sharp polished blades ……good for cutting veggies, carrots, celery. etc…. So I have been experimenting with lower and lower grit levels. Especially when sharpening for other people to use in the kitchen. I find it most interesting that your customers are most happy with blades finished on Trizact A65, which is basically 220 grit………gun shows we seldom go any higher and just some leather with compound
You are now the second person here to speak of using surface conditioning belts, i.e., Scotch-Brites. Are you using these for sharpening or just burr removal?…….if blades are dull, i start with 80 grit to form bevel…..then 120……we have scratches with 80/120……(Keep in mind)…..commercial restaurant knives…….you can take the blue fine scotchbrite…..as rupert refers to as a BLENDING BELT and a few passes GLORY……THEY REALLY WORK WELL ON SERRATED BLADES AS WELL………..lets drift off a bit and talk about yard gear……most lopers, pruners, hedge trimmers are nasty and i ALWAYS CLEAN THEM before i sharpen using buffer with sisal wheel and 400grit black compound…….works great for most……the buffer items we use liquid “KRUDCUTTER” and cleaning coarse pads and on MANY WE USE the greatest thing since sliced bread………ANGLE GRINDER WITH SCOTCHBRITE PAD…….
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lawn mower blades, axes etc……36 grit or 40 grit on angle grinder…..generally stop at 120 on mowers, but 600 on axes etc with polish…….scissors, trimmers 120 to 220
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Are you using these for sharpening or just burr…………Actually both in many instances, but many to blend out the scratches…….
Are you sharpening with regular belts and then finishing with conditioning belts to create the final toothy edge?……no, finish on 220/+ and 600…. 90% of the time and just a pass or two on felt or leather w/compound.
Could you please elaborate more on exactly what you are doing?……HAVING FUN and in my case making some needed EXTRA income
today i work inside williams-sonoma store here locally……1 sunday per month from 1 to 4…….will see mostly high end japanese and german knives…..use wicked edge and 1 kally……..kally uses 90% of the time for chip removal from jap knives……many at times and pre-sharpening so not to wear down THE WICKED EDGE PADDLE TO FAST……I cover the table with magnetic 8.5 x 11 sheets to collect some of the metal dust as well………..most of these knives i will carry to higher grit, but nothing above 1200.
RE: Toothy verses Polished 3 Max's take - Ankerson - 03-19-2017
Most commercial knives I have seen over the years are very coarse grit, around 280 or so, that includes meat dept knives.