03-07-2021, 08:55 AM
interesting post so far, very interesting.
few months before covid i picked up a local butcher shop as a new exchange customer. he had been using the other sharpener for many years on a weekly exchange........(blades appeared to have been sharpened by hand on grinding wheel)......good meat cutting edge for 3 to 4 days and then dull.........priced very low...........been around maybe 70 years here locally........they work many trucks and many exchanges probably cover 500 mile radius.........restaurants, chicken houses, super markets, etc........knives and scissors for cutting meat - a very big outfit.
i was just a customer of the butcher, he did not know i even sharpened knives until i got my first van with the signs on it, so he asked me to sharpen a few of their knives that had gotten dull...........i did like 4 the first time.............probably guessing around 600 grit edge. butcher said they were pretty good..............few weeks go by and he calls me again and needs a couple more sharpened to get him through the weekend and wants to know if i can make them sharper............boners and butcher knives are the only 2 he used, so he gives me like 4 each this time.
i stop at A16 with leather and compound.............deliver
this process continues for a few months with me helping him out with their knives just to get him through certain periods when they dull rapidly and he needs fast for mostly weekend business after the 3 days of original edge dulls...............i am now doing a great deal of edge experiments on their knives for him and he always wants sharper if possible.....................i'll get to the end now.
he turns in all their knives and i buy him 8 Lasting Cut Boners and 8 Lasting Cut Butchers and i sharpen to A6 and light strop with old leather belt................he calls me every 2 to 3 weeks now for exchange...............i did sharpen to A3, but i can not find them any longer and he likes the A6 edge better................now days i use all 2" wide belts on commercial knives and the butcher i still finish on 2" A6.......i am not overly fond of the 2" after A30..............1" is much nicer............my opinion.
keep in mind he cuts only meat and a lot of it.
comments welcomed
.
few months before covid i picked up a local butcher shop as a new exchange customer. he had been using the other sharpener for many years on a weekly exchange........(blades appeared to have been sharpened by hand on grinding wheel)......good meat cutting edge for 3 to 4 days and then dull.........priced very low...........been around maybe 70 years here locally........they work many trucks and many exchanges probably cover 500 mile radius.........restaurants, chicken houses, super markets, etc........knives and scissors for cutting meat - a very big outfit.
i was just a customer of the butcher, he did not know i even sharpened knives until i got my first van with the signs on it, so he asked me to sharpen a few of their knives that had gotten dull...........i did like 4 the first time.............probably guessing around 600 grit edge. butcher said they were pretty good..............few weeks go by and he calls me again and needs a couple more sharpened to get him through the weekend and wants to know if i can make them sharper............boners and butcher knives are the only 2 he used, so he gives me like 4 each this time.
i stop at A16 with leather and compound.............deliver
this process continues for a few months with me helping him out with their knives just to get him through certain periods when they dull rapidly and he needs fast for mostly weekend business after the 3 days of original edge dulls...............i am now doing a great deal of edge experiments on their knives for him and he always wants sharper if possible.....................i'll get to the end now.
he turns in all their knives and i buy him 8 Lasting Cut Boners and 8 Lasting Cut Butchers and i sharpen to A6 and light strop with old leather belt................he calls me every 2 to 3 weeks now for exchange...............i did sharpen to A3, but i can not find them any longer and he likes the A6 edge better................now days i use all 2" wide belts on commercial knives and the butcher i still finish on 2" A6.......i am not overly fond of the 2" after A30..............1" is much nicer............my opinion.
keep in mind he cuts only meat and a lot of it.
comments welcomed
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