Warranty sharpening - belt or sharpmaker?

[zemogKA]

I live local to the SFO and when I bring knives in to get sharpened an employee touches them up on the sharpmaker on the showroom floor.
I always get great results but I’m curious if people who ship knives in from out of state get theirs sharpened on a belt grinder?

I’m thinking of purchasing a Murray Carter collab kitchen knife and I am wondering how it will be resharpened if I drop it off in person.

(Also, do the storefront employees accept tips for sharpening?)

[Salty Dog]

Hi mate, have you thought about getting a sharp maker and doing it yourself?
Its really easy and satisfying to be able to do your own blades.
A sharp maker and a few extra diamond rods and a strop will be everything you need.
A belt grinder seems pretty heavy duty to me, id not want to let any of my knives near one, they can remove too much steel and damage a knife in the wrong hands.
cheers

[Matus]

I am absolutely positive that Sharpmaker would be my last choice to sharpen a kitchen knife - a tie with a belt grinder.

[vivi]

I am absolutely positive that Sharpmaker would be my last choice to sharpen a kitchen knife - a tie with a belt grinder.

Hmm, I use a sharpmaker to sharpen my work knife every week, a 10" chefs.

I only use belt sanders for reprofiling bevels, not for working the apex unless its something like a beater machete or an old axe I don't care about. But my belt sander skills are still in their infancy :)

[Sharp Guy]

I am absolutely positive that Sharpmaker would be my last choice to sharpen a kitchen knife\

Why? I sharpen our kitchen knives on my Sharpmaker all the time

[Matus]

I mean, of course it can be done, but using water stones is much faster and considerably more enjoyable. Plus I often finish different knives on different stones (including natural ones) And especially with Japanese kitchen knives one would have to be careful not to chip the knife as the edge is hard and very thin (and with steels like white or blue also not particularly tough).

I consider Sharpmaker great for touch-ups of smaller blades (pocket knives), especially if one sets the bevel a bit under 15 (or 20) degs per side and then uses the Sharpmaker to touch up a micro bevel. But even there I am starting to prefer the little double stuff from Spyderco. It is just faster and more enjoyable.

Edit: I do neither use, nor recommend using belt grinder to sharpen knives. I would only use my 2x72” (with a VFD) to do some very heavy repair work - and I still would be super careful as I do not have a wet grinding (with a water spray) yet. One can overheat the edge without seeing a single spark or creating visible heat marks.

[JRinFL]

I think the OP is asking how the sharpeners at SFO sharpen customer blades. I.E. do they sit at a Sharpmaker or do they use a factory type belt sharpener?

[Bloke]

great for touch-ups

[Wartstein]

[quote=Matus post_id=1501400

Hey Alex, glad you're back! Haven't "seen" you here for quite a while! :)

[vivi]

I use benchstones when I want a coarser, toothy edge in the 180-400 grit range, when refreshing the full bevel or setting the initial bevel, but I find the sharpmaker convenient for touch-ups. 10" blades included.

[Matus]

Did I just get bloke-d? :D I consider it an honor and a batch of a certified forum member :p

[The Meat man]

Did I just get bloke-d? :D I consider it an honor and a batch of a certified forum member :p

It's a rite of passage. Welcome to the fraternity! :p :D

[Pokey]

I’m thinking of purchasing a Murray Carter collab kitchen knife and I am wondering how it will be resharpened if I drop it off in person.

(Also, do the storefront employees accept tips for sharpening?)

I’ve only seen them use the Sharpmaker.

[yablanowitz]

To answer the actual question, it would depend on what you sent in. Serrated edges are sharpened on a shaped wheel. Plain edges if they aren't too bad could be touched up on a SharpMaker. Something that is completely trashed would likely be reset on a belt first even if it gets finished on a SharpMaker.