Good work! I also use Uline catalogs for my testing, great minds think alike! I have Cliffs 1/2" wheel, I never thought I would have a use for the 1" Thank you. If you don't mind, what do you charge for serration work?
Hi thank you for that tutorial, my question is how that other wheel works to do that work, have you tried that , what the wide of the other, I seen most of the knives has 1/4 in , to one pick to other , so in my opinion maybe 1/4 works better than other sizes, I hope you understand me .
I do this to help deal with damage. I'm used to seeing a lot of chips and dings etc. on these knives when I service restaurants. For example if there is a ding in one of the scallops that's causing the metal to bend towards the flat side, then grinding the scallop alone may not hit the apex in that spot. Straightening out the flat side ensures good contact from the convex wheel across the edge.
Thank you. This really doesn't take long at all when moving efficiently, and since I'm working on the same knives week after week they really only need a quick touch on the wheel each time. (This is one of my cheap loaner knives by the way)
So interesting to me how the sharpening community goes about their trade so many different ways. Cool vid, liked.
Nice job Al! I've had the diamond wheels for 2 years. I need to put everything together.
Great result, nice work.
Thanks and please keep on posting
Good work! I also use Uline catalogs for my testing, great minds think alike! I have Cliffs 1/2" wheel, I never thought I would have a use for the 1" Thank you. If you don't mind, what do you charge for serration work?
Nice light touch, well done 👍
Keep on posting Al.. great vids and info..subcribed
Good stuff Al. Thank you!
Thanks
Hi thank you for that tutorial, my question is how that other wheel works to do that work, have you tried that , what the wide of the other, I seen most of the knives has 1/4 in , to one pick to other , so in my opinion maybe 1/4 works better than other sizes, I hope you understand me .
Where did you get the leather wheel?
Why do you grind the back side before reshaping the scallops on the front side?
I do this to help deal with damage. I'm used to seeing a lot of chips and dings etc. on these knives when I service restaurants. For example if there is a ding in one of the scallops that's causing the metal to bend towards the flat side, then grinding the scallop alone may not hit the apex in that spot. Straightening out the flat side ensures good contact from the convex wheel across the edge.
Fine work, but I'm surprised... Isn't that about a $15.00 knife? Restaurant customers pay you to regrind each serration by hand? Impressive.
Thank you. This really doesn't take long at all when moving efficiently, and since I'm working on the same knives week after week they really only need a quick touch on the wheel each time. (This is one of my cheap loaner knives by the way)