Quote:
Originally Posted by Jaroslav
Mel, if you are going to sharpen knives professionally, you need to sharpen them on the flat side. I have serviced a lot of scissors. Many users have ruined the blades in their scissors by sharpening them on the narrow side.
If the knives are sharpened on the wider side, it is possible to turn them 4 times. Mostly it is set for 2 human lives. If you sharpen the knives on the narrow side, you have to underlay them with pads. They are lower than the table after regrinding. Tightening screws are damaged in the same way. They tighten the knife diagonally.
I measure the clearance on the knives to 0.05 mm. It's a more complicated process.
At the same time, it is necessary to define the clearance in the machine guidance. The clearance between the knives is the final adjustment.
I have set up many machines in very poor condition to run like they did when they were young. I always kept my hand on my forehead and couldn't understand how anyone could resharpen knives on the narrower side. He was probably the one who was lazy to think and was not willing to understand the basic idea.   |
This model Di-acro is different. The only possible adjustment is the height of the bottom blade which is done with leveling screws under the blade. Clearance between the blades is machined in at the factory. Everything being made within a tolerance then I suppose the blades are selectively assembled to the machine. I believe this machine has 4 useable edges top and bottom. Like you said, should last a couple of lifetimes. After that the blades can be sharpened on the thin edgeand last another couple of lifetimes.