12-21-2017, 04:49 PM
Thanks to everyone for chipping in on this thread. We're especially thankful at the opportunity to widen our own KG's view of the sharpening world. KG makes a good point "savvy sharpeners never produce this kind of burr". Less than savvy sharpeners do though and that's why we like to bring things like this to the Exchange. There's a lot of expertise and knowledge vested in the members of this Exchange and, with luck, a less experienced sharpener will stumble across this thread or one like it and a light will go on. KG has made great progress in the Australian/New Zealand meat processing industry. Once he's gathered a little more data from his customers it will be very interesting to learn more precisely how they sharpen, the health and safety benefits, and what they expect from an edge.
No real difference between industrial edges and knife edges Jan other than the fact that the sharpest edge is not necessarily the best edge in the industrial arena. Probably isn't in the knife arena either but we can argue about that another time. Most of what is discussed here on the Exchange can be directly applied wherever edges are sharpened. In to the edge for grinding and away for burr removal makes a lot of sense.
We've spent enough time with Mark R on the phone and in person to realize that he knows his stuff. Anytime we are able to spawn a healthy writing like the one posted here from Mark makes it a good day for us.
We think that we would like to continue to put up edges that our industrial customers submit to us. Most often, we sell an industrial edge tester and only hear from the customer again when they reorder test media. Sometimes they need help though so, where we can, we'll bring the story behind those edges to the Exchange. It's unlikely that you'll learn anything about sharpening from these industrial guys but there might be something to be learned about the tremendous breadth of sharpened edges that are in use, world-wide, today.
No real difference between industrial edges and knife edges Jan other than the fact that the sharpest edge is not necessarily the best edge in the industrial arena. Probably isn't in the knife arena either but we can argue about that another time. Most of what is discussed here on the Exchange can be directly applied wherever edges are sharpened. In to the edge for grinding and away for burr removal makes a lot of sense.
We've spent enough time with Mark R on the phone and in person to realize that he knows his stuff. Anytime we are able to spawn a healthy writing like the one posted here from Mark makes it a good day for us.
We think that we would like to continue to put up edges that our industrial customers submit to us. Most often, we sell an industrial edge tester and only hear from the customer again when they reorder test media. Sometimes they need help though so, where we can, we'll bring the story behind those edges to the Exchange. It's unlikely that you'll learn anything about sharpening from these industrial guys but there might be something to be learned about the tremendous breadth of sharpened edges that are in use, world-wide, today.