On 2012-11-26, wrote:
I have a meat slicer that uses a 6.5 dia. proprietary blade. The blade
has notches cut into the periphery but is not really scalloped. So
anybody here know the best way to sharpen this blade?
Thanks,

The easiest two ways a

1) Buy a new blade from the maker.

or

2) Send it to the maker for sharpening.

However -- if you want to do it yourself, for the main part of
the blade, hold a fine oilstone (e.g. a hard Arkansas stone) almost
parallel to the bevel on the backside while the motor turns it at normal
speed. Lubricate with a honing oil, of course, and move the stone
around so you don't form notches in the stone.

However -- for the notches in the blade, the way which makes
sense to me is:

1) Machine up an arbor to mount it to an index/dividing head, and
set it up to form multiple of the number of notches.

2) Set the index/dividing head so the profile of the notches is
parallel to the base of the index/dividing head.

3) Take a thin stone wheel on a surface grinder, and using a
diamond point, dress the stone to match the shape of the
notches.

4) Use the surface grinder to grind the notches just a little
deeper.

Not trivial, and requires tools which you may not have. (You
might be able to find some other way with whatever tools you have to
hand. But something like the index head is required to assure the
notches are all the same depth.

You may be able to get away with just the first part --
sharpening the main bevel. Try that first, and if that is not enough,
then you need to consider fixturing for the notches.

Depending on the size and shape of the notches, you might be
able to match it to a mounted stone point on a Dremel or the like. You
will still need some kind of indexing, and some way to mount the Dremel
so the depth of the notches is the same all the way around it.

Good Luck,
DoN.

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