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,
Eric

I've never personally done one, but how about a
whet stone, on the edge while the blade is spinning?

Be ultra careful.

Or, whet stone while the blade is separate.

Christopher A. Young
Learn more about Jesus
www.lds.org
..

wrote in message
news 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,
Eric

On Mon, 26 Nov 2012 13:08:33 -0800, 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,
Eric

Voila!!

https://www.google.com/search?q=how+...t+slicer+blade

Gunner

The methodology of the left has always been:

1. Lie
2. Repeat the lie as many times as possible
3. Have as many people repeat the lie as often as possible
4. Eventually, the uninformed believe the lie
5. The lie will then be made into some form oflaw
6. Then everyone must conform to the lie

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.

--
Remove oil spill source from e-mail
Email: | Voice (all times): (703) 938-4564
(too) near Washington D.C. | http://www.d-and-d.com/dnichols/DoN.html
--- Black Holes are where God is dividing by zero ---

On Mon, 26 Nov 2012 13:08:33 -0800, 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?

Kevlar gloves and an 8" 1200-grit diamond plate would be the quickest
method. Hone the edge, flatten the back, and strop it perfect.
(They're single-sided blades, right? If not, hone both sides and
deburr with the strop.)

--
Good ideas alter the power balance in relationships, that is why
good ideas are always initially resisted. Good ideas come with a
heavy burden. Which is why so few people have them. So few people
can handle it.
-- Hugh Macleod

On Mon, 26 Nov 2012 14:49:05 -0800, Gunner
wrote:

On Mon, 26 Nov 2012 13:08:33 -0800, 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,
Eric

Voila!!

https://www.google.com/search?q=how+...t+slicer+blade

Wow, there sure are a lot of "Hey, hold my beer and watch this!" posts
there, mon. Scary ****, Maynard.

Chef Frank hones his knives on the fine stone and THEN steels them?
Moron. You want to straighten them first. I don't see where they got
the "sharpen a meat slicer" name for that video, unless he calls his
chef's knives "meat slicers." (first google link)

--
Good ideas alter the power balance in relationships, that is why
good ideas are always initially resisted. Good ideas come with a
heavy burden. Which is why so few people have them. So few people
can handle it.
-- Hugh Macleod

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,
Eric


Sounds like a Chefs Choice? Blade looks like a saw blade from the side?

Those get sharpened from the back. They make a sharpener for them,
something like 40 bucks or so.

--
Steve W.

On 26 Nov 2012 23:33:51 GMT, "DoN. Nichols"
wrote:

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.
Than ks for the reply DoN, I forgot to add that the blade is no longer
available.
Eric

On Mon, 26 Nov 2012 20:06:20 -0800, Larry Jaques
wrote:

On Mon, 26 Nov 2012 13:08:33 -0800, 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?

Kevlar gloves and an 8" 1200-grit diamond plate would be the quickest
method. Hone the edge, flatten the back, and strop it perfect.
(They're single-sided blades, right? If not, hone both sides and
deburr with the strop.)
Have you done this Larry? I was thinking along the same lines. Though
I don't have any Kevlat gloves I would arrange things so that a slip
won't result in a trip to the emergengy ward.
Eric

On Tue, 27 Nov 2012 01:26:25 -0500, "Steve W."
wrote:

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,
Eric


Sounds like a Chefs Choice? Blade looks like a saw blade from the side?

Those get sharpened from the back. They make a sharpener for them,
something like 40 bucks or so.
Greetings Steve,
The machine is a Rival brand machine. I wonder if the Chef's Choice is
the same machine. Anyway, my machine is pretty old, which is probably
why blades are no longer available. But I will check out the Chef's
Choice sharpener. In a worst case scenario I could drill out the
rivets holding the gear to my existing blade and attach a new blade. I
can drill new holes in the new blade with a carbide drill.
Eric

On Tue, 27 Nov 2012 11:31:11 -0800, wrote:

On Mon, 26 Nov 2012 20:06:20 -0800, Larry Jaques
wrote:

On Mon, 26 Nov 2012 13:08:33 -0800, 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?

Kevlar gloves and an 8" 1200-grit diamond plate would be the quickest
method. Hone the edge, flatten the back, and strop it perfect.
(They're single-sided blades, right? If not, hone both sides and
deburr with the strop.)

Have you done this Larry? I was thinking along the same lines. Though

No, not a big meat slicer blade. I've done a 4" disc. It was a bit
tricky. I think I'd find a way to spin it slowly and hold the hone to
it if I were to do a larger blade like that more than once.


I don't have any Kevlat gloves I would arrange things so that a slip
won't result in a trip to the emergengy ward.

Consider that A Good Thing(tm). I think any gloves would be a help.
Wet rawhide would give you a good grip, I think.

--
Good ideas alter the power balance in relationships, that is why
good ideas are always initially resisted. Good ideas come with a
heavy burden. Which is why so few people have them. So few people
can handle it.
-- Hugh Macleod

Gunner, you obviously love your rapist in chief.

On Mon, 15 May 2017 11:41:17 -0700 (PDT), wrote:

Gunner, you obviously love your rapist in chief.

Me? I hated Bill Clinton.

But he is long gone from the Oval Office.

What brought that up?


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