01-06-2018, 03:01 PM
(This post was last modified: 01-06-2018, 03:37 PM by KnifeGrinders.)
Meat processing professional knives are of stainless steel, with Chromium contents 13%-14%.
Better brands have Carbon contents of 0.6% and hardness 56 to 58 HRC;
lower brands have Carbon contents of 0.5% and hardness 53-55 HRC.
I know that many volume sharpeners deburr knives on a hard felt wheel at high RPM, thinking that well loading it with a buffing compound saves from overheating.
But considering that melting point of the buffing sticks is from 70 C... and over - do they really save?
I wish someone could show me that the felt overheating hypothesis is flawed
Hi Max, so happy to hear from someone else who works with professional meat cutters.
Could you tell us how often your butchers have their knives sharpened on the 60 grit belt?
I'm asking because once a week or every other week sharpening is different to daily or twice a day when the knife lifespan sets a limit to how coarse the grit may be.
Blade height sets this limit as well - unlike butcher's knives, we generally avoid taking a narrow boner to coarse grit unless absolutely necessary, disregard of how often it is sharpened, and even then it won't be #60
Better brands have Carbon contents of 0.6% and hardness 56 to 58 HRC;
lower brands have Carbon contents of 0.5% and hardness 53-55 HRC.
I know that many volume sharpeners deburr knives on a hard felt wheel at high RPM, thinking that well loading it with a buffing compound saves from overheating.
But considering that melting point of the buffing sticks is from 70 C... and over - do they really save?
I wish someone could show me that the felt overheating hypothesis is flawed
(01-06-2018, 08:13 AM)MaxtheKnife Wrote: good read here so far for 2018......keep adding more.
.
my butcher store guys still like the 60 grit blades for their meat cuts here........that is 60 grit belt.....followed by felt with 400 grit black with pressure maybe 10 to 12 passes each side on platen and then 3 or 4 on leather w/white........no clue what edge tests at since i did not have pt50b until several days ago. will test the next go round......i know they are very sharp and toothy.
Hi Max, so happy to hear from someone else who works with professional meat cutters.
Could you tell us how often your butchers have their knives sharpened on the 60 grit belt?
I'm asking because once a week or every other week sharpening is different to daily or twice a day when the knife lifespan sets a limit to how coarse the grit may be.
Blade height sets this limit as well - unlike butcher's knives, we generally avoid taking a narrow boner to coarse grit unless absolutely necessary, disregard of how often it is sharpened, and even then it won't be #60
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