How to correctly sharpen a knife with an angle grinder

How to properly sharpen a knife with an angle grinder

Technical support for industrial production

• 关于我们
• Slaughtering / meat processing equipment
• Machines for meat, poultry and fish
• Machines for meat processing
• Vegetable cutting machines
• Packaging machines
• Prepackaged Meat Processing Equipment
• Food processing equipment from China
• Metal detectors for food production
• Food processors
• Original spare parts and consumables for meat processing plants
• Slicing machines and consumables
• Cutting tools for meat processing equipment
• Saws for cutting meat
• Deboning knives for cattle
• Inventory
• Repair of industrial electronics
• El.motors and electrical equipment
• Lubricants for meat processing equipment
• Mini equipment for food production
• Meat processing industrial equipment (used) restored from Germany
• UNGER
• ENTERPRISE
• Meat injectors available from stock
• Block cutters
• Industrial grinders
• Industrial scupper cutters
• Emulsifiers
• Professional industrial cutters
• Industrial electric mixers
• Filling machines (meat fillers)
• Slicers
• Clippers
• Sausage lines, strapping machines, pillers, dividers
• Thermoformers
• Injectors for meat
• Portioning machines
• Heat chambers
• Cooking boilers
• HIGEL equipment
• RIBON smoking and cooking chambers for meat and fish
• SUNBY. Presses (separators) for mechanical deboning of poultry and fish
• Ice Makers
• Meat strapping
• Cube cutting equipment
• Fish injectors
• Industrial mincers
• Sausage production equipment
• Spare parts for ALPINA TIPPER TIE
• Spare parts BAADER
• BIZERBA Spare Parts
• Bosch REXROTH spare parts
• Spare parts FATOSA
• Spare parts FESSMANN
• FOODLOGISTIK spare parts
• Spare parts FOMACO
• Spare parts FREUND
• Spare parts for Frey Maschinenbau
• Spare parts GUNTHER
• Spare parts HANDTMANN
• Spare parts for HENNEKEN
• Spare parts INJECT STAR
• Spare parts JWE BAUMANN
• Spare parts Karpowicz
• KILIA parts
• KITZINGER spare parts
• KOLBE spare parts
• Spare parts KG WETTER
• Spare parts KT (Koneteollisuus)
• Spare parts LASKA
• Spare parts MADO
• MAGURIT spare parts
• MAJA Spare Parts
• Spare parts MAURER-ATMOS
• Spare parts MAUTING
• METTLER TOLEDO parts
• Spare parts NOCK
• OGAL, S parts.A.
• POLY CLIP spare parts
• Spare parts PSS-SVIDNIK
• REICH Spare Parts
• Spare parts REX-POL
• Spare parts Duker REX
• RUHLE spare parts
• SCHALLER spare parts
• Spare parts TALSA
• Spare parts TREIF
• Spare parts for TIPPER TIE TECHNOPAK
• Spare parts for TOWNSEND
• Spare parts for VAKONA
• VEMAG Spare Parts
• Spare parts for industrial cutters
• Knives for packaging machines
• Spare parts for industrial food packaging machines
• Spare parts for industrial mincing machines
• Spare parts for industrial meat mixers
• Spare parts for grinders and industrial meat grinders
• Spare parts for industrial clippers
• Spare parts for frozen meat cutters
• Spare parts for industrial meat fillers
• Spare parts for meat injectors
• Spare parts for industrial ice machines
• Spare parts for rotary slicers
• TEENS
• Spare parts for meat and bone separators
• Spare parts for industrial slicers
• OPTIBELT Belts
• Spare parts for emulsifiers
• Spare parts for industrial block cutters
• Spare parts for industrial band saws for meat and bone
• Spare parts for industrial skinning machines

Knife sharpening

Sharpening is required for any of the blades, no matter what material the tool is made of

Microscopic changes in the blade occur, when it is impossible to detect them visually, but you can clearly feel the need to apply more force when working with the knife

Macroscopic damages appear on the blade, because when it encounters such an “obstacle”, the knife edge can either move it away or move itself by crumpling

Misuse of the tool. digging the ground, unscrewing/screwing fasteners and so on

The constant loading of the blade not only dulls the knife. If it is made of high quality steel, its edge simply crumbles, and softer metal begins to wrap, deform.

Sharpening angle

The ideal angle for sharpening knives is 20 degrees, but individual parameters should be used for different types of this tool:

• Hunting, folding/penknife. to get the maximum sharpness of the edge the process is carried out at an angle of 30-35 degrees, and if you want to get a blade, resistant to further blunting, the angle is changed to 40-45 degrees;
• usual kitchen (not professional) knives. to be sharpened at an angle of 25-30 degrees, if they are Japanese. 10-20 degrees;
• Tactical (combat) knives. sharpening should be carried out at an angle of 35-40 degrees;
• Professional chefs’ knives, for boning meat and cutting it into thin fillets. at an angle of 25 degrees.

When choosing the right parameter, it is worth remembering two nuances:

• if it is required to “output” the sharpest knife, the sharpening angle should be small;
• if it is necessary to keep cutting ability of a tool for a long time, the angle is to be sharpened more.

During sharpening it is necessary to maintain the selected angle throughout the entire process, for which it is recommended to work with smooth movements and slightly raise the handle of the knife during the processing of the curve of the blade. Movements should be made at a constant right angle relative to the cutting edge of the blade.

What to sharpen with

Knives can be sharpened by a variety of devices, some of which even housewives can cope with:

Sharpening machines are professional tools that only a master can use. They operate at very high speed and are highly traumatic.

A planer (sharpening block)

Sharpening stones are produced with various surfaces, it depends on quantity of abrasive particles, located on square millimeters of their surface. It is understood that for sharpening a knife you will need at least two files. one with maximum abrasivity during the first phase and the other with minimum abrasivity during the last phase, when the finish grinding of an already sharp blade is performed.

Russian-made sharpening stones do not have any marking, so you have to buy them only by visual assessment of the degree of surface abrasiveness. Imported sharpeners, on the other hand, are clearly marked so that the choice is always unmistakable.

Mechanical sharpener

The simplest device for getting a sharp blade, used to “straighten” kitchen knives. It is enough to run the blade 2-5 times on a special notch and its edge will be sharper. You can not expect high quality from this method of sharpening a knife, but for everyday use and for kitchen knives, it is quite suitable.

It is strictly forbidden to sharpen hunting, sport and professional chef knives with such a sharpener.

KitchenIQ 50265 mechanical knife sharpener

Electric sharpener

The high quality of knife sharpening can be achieved with an electric “tool. The advantage of using an electric sharpener is the independent alignment of the angle to get a perfectly sharp blade, and this is a built-in function in most modern models of this devise.

This method is used in home kitchens and public catering. The cost of the device is variable, but it is not worth saving to get the best result.

SITITEK Hozyaika 31M electric sharpener

Sharpener

Not designed for sharpening knife blades specifically, but only for maintaining their sharpness. Visually, it resembles a file with a handle and is included in most kitchen knife sets. If you just want to “correct” the blade, this tool is fine, but if the edge of the blade is blunt, you will need to use other types of sharpening tools.

To maintain the sharpness of the knife blade with the musate you can for a long time, for that you just need to use it constantly and regularly.

Lansky sharpener

Lansky sharpener is a more complicated version and is suitable for small and medium-sized knives only. Structurally, it consists of a rod, a removable slicer (sharpening stone) and two corners that are connected to each other. The latter work as a vice and securely hold the knife in the “machine”, as well as have a graduation on their surface. this ensures the correct setting of the sharpening angle.

The Lansky sharpener always comes with several sharpening stones of different abrasiveness levels.

See the video about the Lansky knife sharpener:

Sharpening and Grinding Machines

Professional sharpening machines are only used in industrial settings and are intended for sharpening rotating shafts as precisely as possible. But there are also machines with electric drive, abrasive wheels, discs for grinding. they can be used at home, but only an experienced craftsman is allowed to work on them.

How often do you need to sharpen

Knives can be sharpened once a month or weekly. It will depend on how often the blade is sharpened. But remember that some tools cannot be sharpened:

The blade can be sharpened in the following ways:

• Sharpener. Used for sharpening of tools for daily use. Reminds in its structure of a file.
• Mechanical machines, which have special indentations where the knife is inserted. The blade can be sharpened by using physical force.
• Electric machines, which themselves select the angle and sharpen the blade of any strength.
• angle grinder. This way for those who like to work with hands.

Order and peculiarities of sharpening the hoe on the angle grinder

First of all, it is very desirable to detach the hoe from the wooden handle.

This way it will be much more convenient to sharpen it. Although, if it can not be done, you can sharpen the hoe directly on the handle, but in this case you will need an additional device for fixing the handle, or you will need an assistant.

Next, we take the angle grinder and put it right on the ground, with the handle facing us, so the guard is on our side and the sparks fly away from us or sideways.

After that, with the right hand turn on the angle grinder and hold it by the handle, and with the left hand hold the hoe at the desired sharpening angle and smoothly move its sharpened surface on the side of the cutting wheel.

So we do it over and over again, gradually grinding down the surface of the hoe at the right angle. It’s better to guide the hoe against the direction of rotation of the wheel while sharpening.

It is interesting that the angle grinder does not need to be additionally fixed, but only held by the handle with your hand, because it lies quite stable. In principle, you can hold the angle grinder with your left hand and the hoe with your right, it depends on who is more comfortable.

The main thing is to follow some simple rules:

Firstly, you have to smoothly guide the sharpening surface of the mattock around the wheel of the angle grinder without stopping to avoid burnt spots. In this case cooling is usually not required, although you can, for example, periodically wipe the edge of the hoe with a wet rag.

Secondly, the hoe must not be pressed hard on the wheel of the angle grinder. A gentle pressure is sufficient, otherwise again, burns may occur or the loose angle grinder itself may trip.

Thirdly, it is best to use the whole surface of the hoe, and not just one part of the circle.

Otherwise, if you sharpen all the time only in one place of the circle, a certain radius, then this place can form a groove, which can not only crumble the abrasive base, but also can fray reinforcing fibers of the circle. In the end, the circle can simply break, which of course can be a significant risk.

However, if you do it right, and gain some experience, the hoe is sharpened very quickly and easily.

For me, sharpening one hoe, it took only 2-3 minutes.

I have to say that besides hoes, mattocks and pruning tools it is possible to sharpen many other tools on the angle grinder. So, if necessary, you can sharpen the bayonet of a shovel or sharpen an axe or knife.

But all the same I want to repeat once again, that it is desirable to sharpen the tool on the angle grinder, only in extreme cases, i.e. when you don’t have electric grinder at hand or when you sharpen the tool very seldom, for example, two or three times per season.

And for permanent sharpening, as well as in the presence of a large number of different tools, it is better to use an electric grinder, which you can buy or make yourself.

Well, that’s it for me! Bye everyone, good luck with your vegetable gardens and sharp tools!

Liked the article? Subscribe to the channel to keep abreast of the most interesting materials

The procedure and peculiarities of sharpening the hoe on the angle grinder

First of all, it is very desirable to detach the hoe from the wooden handle.

This way it will be much more convenient to sharpen it. If it is not possible, you can sharpen the hoe directly on the handle, but if so, you will need an additional device to fix the handle or you will need an assistant.

Then we take the angle grinder and put it right on the ground, with the handle towards us, in a way that the guard is on our side, and the sparks fly away or sideways.

After that, with the right hand we switch on the angle grinder and hold it by the handle, and with the left hand we hold the hoe at the desired angle of sharpening and smoothly spend it with the ground surface on the side of the cutting wheel.

So we do it over and over again, gradually grinding down the surface of the hoe at the right angle. It is best to guide the hoe against the direction of rotation of the circle during sharpening.

What is interesting is that the angle grinder does not need to be additionally fixed, but only held by hand to the handle, as it lies quite stable. In principle, you can hold the angle grinder with your left hand, and the hoe with your right hand, it depends on how convenient it is.

The main thing is to observe a few simple rules:

Firstly, it is necessary to guide the sharpened surface of the hoe on the circle of the angle grinder smoothly, without stopping, so that there is no burning. You do not normally need to cool it, although you could, for instance, periodically wipe the edge of the hoe with a wet rag.

Secondly, you can not force the hoe onto the wheel of the angle grinder. A gentle pressure is enough, otherwise you may get burnt and the loose angle grinder itself may start to move.

Well, thirdly, it is very desirable to sharpen the hoe not in one place of the circle, but to use all of its surface.

Otherwise, if you sharpen all the time only in one place of the circle, a certain radius, in this place a groove can be formed, which can not only crumble the abrasive base, but also can be rubbed reinforcing fibers of the circle. In the end it can break off, which of course can be very dangerous.

Nevertheless, if you do everything correctly, as well as gain some experience, the hoe is sharpened very quickly and easily.

It took me only 2-3 minutes to sharpen one hoe.

I must say that in addition to hoes, hoes and pruners, it is quite possible to sharpen many other tools on the angle grinder. So, if necessary, you can sharpen the bayonet of a shovel or sharpen an axe or a knife.

But all the same I want to repeat once again, that it is desirable to sharpen the tool on the angle grinder only in extreme cases, that is, when you do not have at hand an electric grinder or tool grinding should be carried out very rarely, for example, two or three times a season.

And for permanent sharpening, and if you have a lot of different tools, it is better to use electric grinder, which you can buy or make yourself.

Well, that’s about it for me! Goodbye, have a nice work in the garden and sharp tools!

Did you like this article?? Subscribe to our channel to learn about the most interesting materials

Of course, finding the best product isn’t easy, because How to sharpen a lawn mower blade with an angle grinder is sold by many manufacturers. At the end of the day, no one can tell you exactly what your best product should be but yourself. So it is important that you can rely on reviews and test reports from different sources.

By the way, you can also take a look at the constantly updated Top 10 lists from trade magazines and directory sites. There you will also find lots of tips and information on How to sharpen a lawn mower blade with an angle grinder and the winners of the ratings. Check this year’s bestseller lists to see if the product meets your requirements. Renowned magazine editors often conduct their own tests so you can benefit from their expertise.

Self-propelled lawn mower greenworks 2505207

Techprom bt-430 lawn mower

Welcome! On our site you’ll find reviews, ratings and options for every possible type of product. We want to make sure you buy only the best products!

What tools are used when sharpening the teeth of a hacksaw by hand?

As a sharpener for hacksaw is usually used grinder or file and file. Obligatory condition. first perform the correct setting of the teeth, because the thickness of the blade of the hacksaw affects the width of the cut, so the edges must be bent to the required width.

Hacksaw blades with hardened teeth cannot be sharpened. This “disadvantage” is compensated for by the slow blunting process.

How to correctly sharpen a lawn mower blade

For your lawn to be a pleasant, healthy and well groomed color you need to have your mower blade sharpened periodically. How often a knife should be sharpened is difficult to say exactly, as the time between sharpening is not the same for all lawns, blades and mowers. Enough to put the question differently: “How often should you sharpen your kitchen knife?”There is only one answer: “as soon as you think it has dulled”. It’s the same for lawn mower blades.

How to sharpen a lawn mower blade:

Still, some craftsmen sharpen knives angle grinder (angle grinder), but we strongly advise against it, for safety reasons.

To sharpen the blade it must first be removed. The knife is easily removable. To do this you need to put the mower in the service position of the deck by tilting it back on the handles, first loosening the fixing bolts of the handle.

Pay attention that the gasoline lawnmower cannot be tilted on the right side, towards the carburetor, because oil from the crankcase will get into the carburetor and cause unwanted consequences, such as contamination of the fuel system, sticking of the carburetor needle and may even require repair of the lawnmower in the service center. It is not recommended to tilt the mower on its left side towards the muffler because when you turn the shaft it is possible that oil from the housing gets into the muffler and this may cause unpleasant consequences like strong white smoke from the muffler.

So, unscrew the knife counterclockwise, 99% of lawnmowers unscrew the knife counterclockwise. Be careful and watch out, many lawnmowers are equipped with friction guards, do not lose the washers and bushings of the blade drive system. Try to remember the order of installation of all elements.

Next, you need to clean the blade of grass and soil. As the extra grass will interfere with our further balancing.

We fix the blade for easy sharpening if you use a file or an filed.

Sharpen the blade in the direction of previous sharpening, at an angle of 30 degrees from the horizontal. All blades for lawn mowers are sharpened from above, leaving a flat area at the bottom. Do not sharpen the blade on both sides as we normally do for household knives, or sharpen it on the bottom, as it could reduce the quality of the cut and grass collection.

The sharpening length should be 11-13 cm for standard knives and 15-20 cm for mulching knives. There is no need to sharpen more, because this length is the working length of the knife, closer to the middle of the knife the grass is not cut, this is due to the rotation frequency of the knife.

if this is not your first sharpening, remember that the maximum depth at which the blade retains all its dynamic properties is 10mm. It is not worth sharpening the knife if it is deeper than 1 cm if you value the beauty and health of your lawn.

After you have sharpened the knife, it is necessary to remove the excess metal on the back side of the knife. It is enough to lightly, without effort, spend on it a file, or a donkey.

Then you need to make the balance of the blade, to avoid unnecessary, unnecessary vibration of the lawnmower. To do the right balancing you need a special balancer for lawnmower blades, but if you do not have it in your arsenal, you can use a regular screwdriver or an iron bar. We insert a screwdriver into the central hole of the blade, in the center, and if one of the wings bends down, we remove the excess metal from that side. Achieve balance so no wing of the blade is out of balance.

That’s it, the knife is ready for use. Then put it back, don’t forget to put all the fasteners back in place. If you have a torque wrench, you should tighten the blade bolt to a torque of 51-68 N.м., or 5.2-6.97 kilograms-power-meter. If you do not have a special key, you can easily find an article on the Internet, how to translate these numbers in a simple notation: hand. changer. meter of pipe.

We wish you a pleasant mowing season and a nice, healthy lawn.

And if you need a professional knife sharpening, or prevention of lawn mower, you can contact our service center, details on services and can be found in the section of our website: lawn mower repair.

Is there any maximum number of times a cutter knife can be sharpened?

Recall, each industrial cutter knife has a proprietary template, by which it is sharpened. On this template, there is a special mark that goes along the edge, which just shows if the knife is good or not anymore. Additionally, there is a second way. determining the width of the knife tip. Resharpening specialists determine this not by table data but only based on their experience, and when the width of the knife’s end becomes too narrow and has a chance of breaking from centrifugal force and working with the raw material, they admit that the knife must be replaced. It should be noted that knives in industrial cutters are used in sets, so they are usually resharpened or replaced, usually in sets.

To systematize work with cutter knives, a good sharpener always keeps a separate notebook with the kit number, knife parameters (how many mm of steel were removed), and other data. Such records are needed to visualize the performance/wear patterns of a given set.

If you have any questions about prices, conditions of purchase and delivery of original cutter knives or sharpening machines for them, please contact our specialists. Call: 7(495) 989-66-30, Mon-Fri 8-17:00 (Moscow).