Poll

What Option Do You Use The Most in a "Knife Sharpening as a Business" Setup?

Tormek Only - Freehand
Tormek Only - with Jig or Guide
Tormek + Another Device/Method - Freehand
Tormek + Another Device/Method - with Jig or Guide
Other (please describe in the comments)

Voting closes: April 01, 2018, 03:50:50 pm

Author Topic: "Knife Sharpening as a Business" Setup Options (Poll)  (Read 160 times)

Offline cbwx34

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"Knife Sharpening as a Business" Setup Options (Poll)
« on: February 13, 2018, 02:50:50 pm »
I'm curious to see what option is most often used in a knife sharpening business operation in two main areas:
  • Whether you use the Tormek only, or in combination with another device or method
  • Whether you sharpen freehand or with a jig or guide on the Tormek
This would be what method you use the most.  Feel free to add comments.

If you vote "Other"... please describe! 
(Poll runs until the end of March)

Thanks!
« Last Edit: February 14, 2018, 01:36:45 am by cbwx34 »

Offline kwakster

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Re: Commercial Sharpening Setup Options (Poll)
« Reply #1 on: February 13, 2018, 04:06:56 pm »
A Tormek T7 wet sharpening machine fitted with an SB 250 Blackstone (black silicon carbide) for major edge repair & reprofiling.
Rubber Wheels with diamond grit for intermediate work, and Paper Wheels with various diamond compounds for fine polishing & deburring.
Most knives on the Tormek i do freehand, some in a jig (and lately experimenting with my version of Herman's knife rest)
On both the Rubber Wheels and Paper Wheels everything gets freehanded.

I'm not into large scale volume sharpening, i cater mostly to a discriminating category of collectors, hunters, and Chefs, both in and outside my area.
« Last Edit: February 14, 2018, 05:55:57 pm by kwakster »

Offline wootz

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Re: Commercial Sharpening Setup Options (Poll)
« Reply #2 on: February 13, 2018, 04:18:05 pm »
I tried to define Commercial vs Professional sharpening in a recent thread.
https://www.tormek.com/forum/index.php?topic=3518.msg22445#msg22445

An abattoir or a meet plant are examples of commercial volume sharpening.
Tormek stock stone lasts for about 1000 knives - it would last for 2 weeks at an abattoir or 3 days at a meat plant, making the cost of sharpening per knife unfeasible to use in those commercial sharpening.
Commercial sharpening only allows under half a dollar per knife in consumables including power bills, and about one dollar total including the sharpener's salary. They also cannot afford more than one head of a dedicated sharpener - and one man can do how many knives on Tormek per shift? Their job description usually includes other than sharpening tasks as well.
Tormek is not suitable for commercial sharpening where they sharpen over a hundred of knives a day.

What you try to discuss in this thread better be called Professional paid sharpening maybe?
Just because someone sharpens a dozen of knives for a commercial kitchen does not make his sharpening "commercial" in the proper sense of the term.

« Last Edit: February 13, 2018, 05:12:03 pm by wootz »

Offline cbwx34

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"Knife Sharpening as a Business" Setup Options (Poll)
« Reply #3 on: February 14, 2018, 01:35:16 am »
I tried to define Commercial vs Professional sharpening in a recent thread.
https://www.tormek.com/forum/index.php?topic=3518.msg22445#msg22445

An abattoir or a meet plant are examples of commercial volume sharpening.
Tormek stock stone lasts for about 1000 knives - it would last for 2 weeks at an abattoir or 3 days at a meat plant, making the cost of sharpening per knife unfeasible to use in those commercial sharpening.
Commercial sharpening only allows under half a dollar per knife in consumables including power bills, and about one dollar total including the sharpener's salary. They also cannot afford more than one head of a dedicated sharpener - and one man can do how many knives on Tormek per shift? Their job description usually includes other than sharpening tasks as well.
Tormek is not suitable for commercial sharpening where they sharpen over a hundred of knives a day.

What you try to discuss in this thread better be called Professional paid sharpening maybe?
Just because someone sharpens a dozen of knives for a commercial kitchen does not make his sharpening "commercial" in the proper sense of the term.

Commercial usually translates to ..."Sharpening as a business"... I'm good with that... but changed it to reflect. ;)
« Last Edit: February 14, 2018, 01:40:17 am by cbwx34 »

Offline Fernando

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Re: "Knife Sharpening as a Business" Setup Options (Poll)
« Reply #4 on: February 14, 2018, 03:29:27 pm »
I am currently with the learning curve of the use of tormek T8, so I am not using it even for the public, until I feel safety and good results with sharpening.

But before tormek, I used a manual machine with controlled angle "I prefer to avoid publishing the brand", in which I sharpened regularly Western kitchen knives at 20 degrees, 40 degrees in total. and up to 1500 grain, always hand honing/stropping with chrome oxide on balsa wood and after on horse leather, the other was the stylists scissors for sharp according to the model between 55 and 60 degrees, up to 4000 grain honing/stropping in the machine only with horse leather with chrome oxide .

I hope now with tormek to start sharpening knives, and with time to get the Japanese stone and the accessory for the scissors, it will be a gradual process.

I have read Wootz's comments on commercial vs professional sharpening, and I definitely apply on the professional, because my previous limit of knives before tormek was 20 weekly cutting tools, "knives, folding knives and scissors", I try to do well , so it lasts between 40 minutes and 1 hour per piece " :-[ I know it's a long time, but it's a hobby not my profession", time that I want to reduce with the use of tormek, without ever thinking about having a commercial sharpening, just increase the number of pieces that I allow to sharpen per week, or apply to some local restaurants that request to sharpen more than 20 knives at a time.

Good day.
« Last Edit: February 14, 2018, 09:50:19 pm by Fernando »

Offline That Sharpening Guy

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Re: "Knife Sharpening as a Business" Setup Options (Poll)
« Reply #5 on: February 17, 2018, 11:09:55 pm »
I have a mobile sharpening business and sharpen for both residential and commercial customers. I strictly use my Tormek to sharpen all knives with the exception of using a belt sander to fix broken tips and to remove nicks from knives. Both my residential and commercial customers love that their knives are being sharpened on a water stone system and not a grinder. I do not use the Tormek leather wheel because it is to slow when doing large quantities. I use a low-speed bench grinder with an 8" leather wheel with green honing compound and also sharpen freehand due to time. I use the Wolf Twice as Sharp for all scissors.
« Last Edit: February 17, 2018, 11:15:43 pm by That Sharpening Guy »

Offline cbwx34

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Re: "Knife Sharpening as a Business" Setup Options (Poll)
« Reply #6 on: February 18, 2018, 03:00:10 pm »
Thanks for the votes & replies so far... keep 'em coming! :)