Great video. I have the exact same set up for the serrations with diamond wheels. My problem is my wheels are very wobbly as well my machine vibrates and wont stay put in place. How did you overcome this when you first set it up as I see yours is not clamped down. Thank you
I know we spoke about it on Instagram, but I'll respond here for anyone else who has the issue. These are installed on the grinder with metal arbor adapters from Curry Custom Cutlery. There isn't much you can do for truing these wheels, so the adapters are your best bet for a smooth running machine.
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?
Thanks! I generally charge $10 for serrated knives like this. Just a couple bucks more than regular knives. Some people say that's too low, but once you get this process down it really doesn't take any longer than a regular knife.
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 .
In watching your bread knife sharpening video from several months back, you used convex diamond wheels and nylon fiber wheels. I enjoyed your video but would like to know the grit of wheels used
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)
Great video, thanks!
So interesting to me how the sharpening community goes about their trade so many different ways. Cool vid, liked.
Great result, nice work.
Nice job Al! I've had the diamond wheels for 2 years. I need to put everything together.
Nice light touch, well done 👍
Good stuff Al. Thank you!
Thanks and please keep on posting
Keep on posting Al.. great vids and info..subcribed
Great video. I have the exact same set up for the serrations with diamond wheels. My problem is my wheels are very wobbly as well my machine vibrates and wont stay put in place. How did you overcome this when you first set it up as I see yours is not clamped down. Thank you
I know we spoke about it on Instagram, but I'll respond here for anyone else who has the issue. These are installed on the grinder with metal arbor adapters from Curry Custom Cutlery. There isn't much you can do for truing these wheels, so the adapters are your best bet for a smooth running machine.
Where can I buy those Dimond wheels ? Thank you
shop.currycustomcutlery.com/
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?
Thanks! I generally charge $10 for serrated knives like this. Just a couple bucks more than regular knives. Some people say that's too low, but once you get this process down it really doesn't take any longer than a regular knife.
Where did you get the leather wheel?
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 .
In watching your bread knife sharpening video from several months back, you used convex diamond wheels and nylon fiber wheels. I enjoyed your video but would like to know the grit of wheels used
Thanks. The convex wheels are 200 grit, and the nylon wheel is 180 grit with 5P hardness.
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)