Welcome Whamo

Welcome @Whamo

Please join me in welcoming our newest member, Whamo. We are happy to have you as part of our community.

 

Welcome!

 

Hi everyone! I love food prep and slicing, and became the local knife sharpener in my neck of the woods when a kitchen store closed down, leaving me and everyone else in town with dull blades. I only sharpen part time (mostly farmers markets) on machines and am still relatively new to the business. I've enjoyed the site so far!

 

Howdy Whamo

 

Welcome! Thanks for the introduction!

 

Welcome! What machines do you use? Any interest in learning to sherpen wirh stones?

 

Welcome!!

 

Welcome along!

 

Welcome to the Fora!

 

Welcome. Glad to have you aboard. (By machines you mean belt sanders....and not Chefs Choice.....right?)(enter nervous laughter)

 

I use a Tormek, paper wheels, and a Veil belt sander, with a Spyderco sharpmaker for serrateds (though I'd love a faster way). I'm sharpening in while-they-wait situations, so stones are too slow. Also sharpening scissors on a Wolff Twice-As-Sharp and yard tools with the Veil.

I was exclusively using the Tormek wet wheel and paper wheels for knives, but lately have taken on some restaurant clients and their knives are so terribly dull that I started using the belt sander and I really love the job it does, especially with some of the higher grit belts. I do the 'stropping' of sorts on the paper wheel.

The knife thinning threads are what brought me to your site. I'm on other lists and trained with Steve Bottorff, and none of them really mention 'thinning,' which is definitely a need these restaurant knives (and my own personal knives that have been sharpened a hundred times by me) have. I appreciate all the information here!

I am interested in getting some skill with hand sharpening for those really high end knives that should not be put on machines.

 

Welcome!

 

Glad you found us Whamo, hope we can get you the information that you need. Welcome to Fora