Variable Speed grinder opinions

C

cameron wilcox

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Jun 30, 2011
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I am going to be sharpening the knives for my work (kitchen, around 30 knives) it will be more than would be reasonable to do by hand. I've made knives by hand before and have enough experience with a belt grinder to know I can do it with that, I'm much less confident in most other methods that I have looked into. I've looked into the Tormek systems and they seem like that would be slower than what I think I could do with a belt grinder and I've read mixed reviews on the results people get with one. As well as people having some issues with some blade shapes/sizes.

Would a 2x72 be the easiest way to get a suitable variable speed grinder for a reasonable price. My bosses want something that would be a single purchase not setting up the VFD, motor, and grinder separately. Is it possible to get a single unit grinder like this for around $1500? I could probably get the budget increased if necessary, but if I'd like to keep it under if possible.

I'm really not stuck on a 2x72 or even a belt grinder if there was a better option in this price range for something that would allow me to sharpen around 30 knives regularly
 
Slightly over budget but close.

http://m.2x72beltgrinder.com/BELT-GRINDER--2-X-72-PH-454.html

I guess 1 thing to consider is does edge geometry matter? A tormek will yield a slight concave edge. A belt grinder will give a convex edge is sharpened on the slack portion and flat if done on the platen.

I only just started this hobby but have sharpened a few knives on my diy grinder and it's very fast. I do keep meaning to make a sharpening jig though.
 
you can also use a 9" disc sander with VFD or similar setup,

have a look at this at 25:25
 
Look at the Hobart EB-1 knife sharpener. It is a small belt grinder made to sharpen knives in commercial kitchens and butcher shops. A bit pricey, but far less than a 2X72" belt grinder. They are built like all Hobart equipment - made to last forever. My buddy has used his in his BBQ place for 20 years straight. If doing 30 knives regularly, I would really suggest this type machine. Belts are cheap and you can pick the grit grade you like. Buy the belts from places like Klingspor and Tru-grit, as any supplies you buy form Hobart are ridiculously marked up.
Here is one on Ebay:
https://www.ebay.com/itm/Hobart-EB1...407523?hash=item441da940a3:g:tUoAAOSw24Ra8d4-

Another professional unit is made by Keene. They run about $200 used in good shape.

A cheaper version is the Knifesharp handheld belt sharpener ... about $50. Much cheaper ... but it mainly plastic and isn't built like a Hobart.
 
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Look at the Ken Onion Worksharp knife sharpener. With that budget you could get set up with enough belts to last a long time
 
I think that Hobart would be the cats ass for sharpening.

When I was a kid trimming Christmas trees we would sharpen our knives with files because they weren't terribly hard. One year the farmer got sick of it and bought a powered sharpener that had 2 ceramic wheels that spun in counter rotation. The wheels interlocked with each other like multi groove pulleys would. You just laid the knife in and drew it through. I could sharpen a knife faster with a file because the wheels were so fine but for a commercial kitchen something like that might be just the ticket. I can't remember what it was called and my half hearted attempt to find it via Google was unsuccessful. Maybe someone else knows what I'm describing.
 
That was a Tru-Hone sharpener. I have one of the heavy commercial units. They are made for a production setup. It runs around $1300.00. With knobs to turn and dots to line up, it takes a while to learn to adjust and operate it, but once your knives and you are adjusted to it, an edge can be made crazy sharp in 30 seconds. It produces a multi-facet edge, and can also remove excess meat (niku) behind the edge from having been sharpened too many times.

The Hobart is really simple. You flip the switch and sharpen the knife on the belt. It has a pre-set angle rest, but I use it freehand most of the time. Having used both, If I had
to choose between the Tru-Hone and the Hobart, I would pick the Hobart.
 
Sure it will work, but it is basically a $50 HF 1X30 with whistles and bells. It is also a system that would not work well for production grinding.
 
Well, it does have variable speed, which is a lot more than 'nice to have' or 'bells and whistles' for a knife sharpener. This feature is not often seen in the entry 1x30 grinders. And the jig/fixture makes it easy to reproduce the same angles. Also, there's a wide variety of 1x30 belts, pretty cheap too.
 
How about a set of paper wheels? Grizzly sells a decent set for about $50, then you'd just need another $50 or $100 for a bench grinder or a buffer. There's a bit of a learning curve if free handing, and you do have to touch up the grit wheel and keep your compound on the polishing wheel, but it's really not a bad system, and the entry cost is pretty low.
 
If I understood the OP's question, he will be in a commercial kitchen sharpening groups of 30 knives.

Paper wheels, and some other hobby grade sharpeners may do fine for smaller amounts and less frequent use, but if one is to run a professional kitchen, he needs professional grade equipment that will also meet food handling code. Hobart has been one of the biggest makers of such equipment for 100 years. It is nothing unusual to go into a commercial kitchen and see a Hobart device 50 years old that is still running every day.

Also, time is a very valuable thing in a commercial kitchen. That is why many use commercial sharpening services.

Another reason against some cheaper alternatives is food inspectors get funny around anything that can't go through the dishwasher or isn't stainless steel. I know of one chef who had the food inspector tell him he could not use his beloved water stones to sharpen his knives because they might be contaminated with bacteria. The chef said he would store the stones in a plastic bin in a non-food area and wash the knives after sharpening them. The inspector just shrugged and said, "I guess that's OK."

I'm not knocking any of the lower cost alternatives suggested, but if one is going to spend in the $500 range, get a Hobart. If one wants to spend $250, get a Keene. If one only wants to spend $50, get whatever you want, but expect to replace it often. In business, "buy once cry once" is a no-brainer.
 
Stacy, does the Hobart have variable speed? The OP was looking for that feature specifically. I think a "perfect" commercial sharpener would be made completely of stainless, and have a drip or mist system that hooked up to a faucet. It would also be variable speed with belt speeds from 100-1500 sfpm.
 
The unit runs fairly slow, as it is for sharpening, not knife making. It is fixed speed. I don't remember what the speed is, but would guess it is around 500 sfpm. A sharpener would never want to run at 1500 sfpm. The unit is stainless and everything but the belt contact area is covered. . There is no need to adjust tension or other knobs/dials/screws to play with or get crud in. As said, they are made for commercial kitchens, where that stuff matters a lot. Wipe it off with a soapy washcloth, wipe with a clean wet cloth, and let it dry.

Water drip/spray and VS are fine for some things, but in a commercial kitchen, the time to set it up would make most chefs set it on the back shelf and never take it out again. In commercial situations, ease of use and quick time to sharpen are what matters most. When using Don's Hobart, I wash the knife off, grind each side a couple strokes, rinse/wash off again , and go back to work on cutting up BBQ. IIREC, Don uses 400 grit belts. Belt change is very infrequent ... maybe twice a year. The whole process takes less than a minute. The machine permanently sits on the table next to the drain board where the meat is cut up. It is heavy enough to not need mounting or clamps.
 
I like the Hobart idea, I wonder if my bosses will go for it since it is no longer produced so it cannot be bought new. That honestly looks like the nicest solution I've seen yet. However, if nothing else, that ATK 1"X30" fits the bill pretty well as well. I wonder how difficult swapping a pulley or motor would be on it.

I've also sent out emails looking into the Pheer grinder as well as a Coote 2"x72", though those would require some assembly.

I appreciate all the replies, it's been very helpful getting some opinions beyond what I can see on the manufacturer web page.
 
Check with your local Restaurant supply wholesaler they might be able to find one through their contacts chain.
 
That's not a bad idea. I'll try to find some and give them a call.

Also, I was thinking about proposing to offer a sharpening service to guests, to help recoup some of the equipment a labor costs for setting all this up. Does anybody have any suggestions for pricing on this kind of service? I think I'll try to call around to see if I can find what other places that offer similar services locally, but thought there would some valuable experience from the people on this issue
 
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