Things to consider when you start getting your first sharpening jobs. It's ok to say no to some work
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- Опубліковано 3 кві 2024
- I remember when I first started I wanted to say yes to every job that cam in the shop. That was a mistake. There are jobs that will be beyond your skill, knowledge, or gear. Keep this in mind as you grow your business. As you add tools and gear make sure they help you in ways beneficial to your business. For me #1 was speed. I needed tools that saved me time and could deal with the large volume I see here in Alexandria Va. Your needs may be different. Maybe your workload is fine, but you get lots of request for scissors or mower blades. Try and make good gear choices so that you can be profitable. Sharpening gear can be expensive and having machines or gear you rarely use and cost a lot can keep you from making good money fast. But also having a service or tool others don't have or offer can bring you in even more work.
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The Gear Link-www.alexandriaknifesharpening...
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I've been watching your channel for a while now. I LOVE cooking and have a collection of knives running from Dexter, Victorinox, and Henckels to my prized Japanese hand forged sushi knife. I was unhappy with the service I got when I was in rural New Hampshire so you're been training me to sharpen my own. I absolutely baby that sushi knife and it hasn't needed sharpening yet (it's a single bevel), so I'll keep watching and practicing.
I generally sharpen high end knives by hand with stones. Takes just a little longer but much more control.
Good info!! Just giving my two cents to let people know what I do. I’m a hobbyist knife maker, getting closer to part time. I’ve always done my secondary bevel (the sharpening bevel) on a belt grinder. I’ve used 1x30, 2x42 and now 2x72 grinders and usually start with 120 grit. I work my way up to strop and usually doesn’t take long but here is the key. My knives are usually .005-.015 behind the edge. I understand that was a cleaver and therefore .04. My choppers that are used on wood and brush will be .020 at the thickest because of the abuse they take. Just putting it out there that most blades will have better blade geometry, therefore less time sharpening and better cuts. Keep up the great videos Paul.
Appreciate the info!
Thanks!
Very true! I had a co worker ask me when I first started to sharpen their hand forged Japanese Gyuto..... I'm very glad I had the sense at the time to say I wasnt ready for that yet.
I have had knives come in the shop where a “pro” sharpened the flat side clearly they had no business sharpening it. Have also seen hardware stores who “sharpen” really butcher some sharpening jobs. Around here very few sharpen any more some have tried a computer controlled sharpener that IMO is horrible,but has been good for me as it has done such a bad job it brings me customers regularly.
Paul knows his stuff highly recommend him.
Very good content! Would you always place the edge in the middle of the blade? If not which knifes or tools is it placed in 60/40, 70/30 or something else? Some tools have only "one" bevel, so I am not thinking about them. (If you have mentioned this earlier, I will find it eventually. I just forund you channel, and I am happy I did! )
People should know a knife thinned to 1mm ( 0.040" ) can easily take 1 hour to properly thin for a general use kitchen knife even if you have good equiptment.
Most kitchen knives should be thinned to between 0.006" & 0.016" behind the cutting edge.
Well, you do not need a face mask with the CBN wheels. A dust mask yes. The metal dust will float around your shop like wood dust does.
3m face mask is always a good idea
7:10 - Thats some dance moves right there!
need to add some music to it
I really like the mask you're wearing that allows for the glasses. Do you sell it and if not, can you provide any information concerning that mask? Thank you.
amzn.to/3PUg3PF
@@ALXSHARPEN Thank you very much! I just ordered one. Great mask for us old guys who need their glasses.
What speed is that jet grinder
Around 1700
This is a low speed model
Thanks!
thanks Danny