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Okay sharp folks...opinions. Yea or Nay? Let us discuss...

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I thought you were conning us or looking for conversation on an idea :-)

So Mr Google tells me it actually exists ... https://www.indiegogo.com/projects/knife-robot-world-s-first-auto-k...

It looks quite impressive, $279 pre order - and the project was looking for $20,000 but has already raised $57,800

So a very elaborate hoax and scam, or the thing really exists and looks impressive.

But I will keep on sharpening my own knives rather than spend that $279 or whatever it really hits the market at

Thanks for the conversation stimulation!

Yup...no joke. Now, I am usually firmly against sharpening with belts unless I know the person doing the sharpening. Too many chances for things to go wrong with an inexperienced user. That being said, if this machine doesn't strip off too much metal or burn the edge, it could be a godsend for a small business or knife seller. Having it run a sensor all the way down the blade to establish geometry is a huge plus in my eyes with all the different styles and shapes that are coming out now. Coarse and fine belts working both sides, near microscopic burr detection, less than 5min turnover. I think I want to learn more about this system within the next 23 days. This might be a very good investment. $299 until April, but they estimate $700 MSRP on release. Ed Schempp endorses it.

I want to like it , I am not an old grump ..honest.
Not going to buy it though I have spent too much time and effort learning how to sharpen already.
There have been a few sharpeners invented before though , and they all were the best thing since sliced bread .
You can get celebrity endorsement for most things , I had a pair of George Best soccer boots in 1969 . I think they were the only pair ever sold , still couldn't play and the colour was well before it's time .
Okay , okay I am an old grump .

I'd like to like it also.
Like John said, it seems that every so often there's a new and better system. That being said, I'm going to stay with my diamond stones, though if someone does get one, I'd love a real world review.

I actually sent this off to a few dealers I know that carry the EdgePro and the Wicked Edge.  Both think that IF it works as planned it could be the next best talked about item.  Wonder if one of the proto's will make it's way to Blade Show?

I am eyeballing a few knives to see if I can come up with funds. Will have to discuss with the wife and do some research first.

NO

I find the time I spend sharpening my knives very relaxing.

To me this merely reflects the "I want it & I want it now" attitude.

Yes .. sharpening a knife takes some skill. So .. learn a skill.

Sharpening a knife just isn't that difficult.

With some of todays cutlery steels .. diamond whetstones are pretty much required.

OK .. invest in some diamond whetstones.

I've accumulated diamond whetstones in grits varying from 400 to 3000.

In sizes ranging from EZE-LAP's 0.725" X 2" to larger 3.155" X 6.633" to even larger 6.5" X 6.5" plates.

I spent the most on the EZE-LAPs .. just under $10.oo ea.

And .. I'll not be buying EZE-LAPs again .. too much money for too little surface area.

Personally .. I like & even need the relaxing downtime of sharpening my knives.

NO .. not for my own personal application anyway.

Dale,

Donnie so very much agrees!  He loves his time in front of a stone.  Even though he has the 2 X 72 and he has various other items, when he does a final sharpen, it happens on his trusted stones by hand.  Freehand is how he has taught me.  I am not great, angles get away from me sometimes, because I am buzy (read as lazy).  When I need a knife cleaned or sharpened I leave it in the shop LOL

My interest lies in the commercial aspect. I love to throw on the tube and sharpen as well, and take much pride in the edges I create. That being said, to sharpen commercially by hand is not a feasible option if you want to make a buck and value your time. I see being able to throw this in my van and travel to a number of kitchens in town and sharpening their knives on-site. If this thing does a 5min turnover, that is potentially 12 knives per hour. At $7 a knife that is $84/hr. Or, I could have this at our tradeshows selling my knives and offer a sharpening service as well for some extra cash. 

I would never give up sharpening my own knives and knives of friends and family, but the commercial ramifications of this could be quite significant in my opinion. Especially as a small business opportunity. Depending on the quality of the machine and the job it does, I think it may have quite the potential.

Manx,

I think your on to something there !

And indeed .. that's why I qualified w/ "my own personal application".

I can indeed see a commercial application where one "more or less" just drops a knife in & is then free to do another required task. I may have missed it in the article ..but.. what I did see was reference to a 40 (ish) degree included angle. I would insist .. commercial application or otherwise .. on some control over this angle.

e.g. I've some knives I purchased strictly for the example provided of a specific locking mechanism. I've a personal interest in such. The blade steel is not the best in some of these. Given the "lower" quality of the blade steel .. I sharpen to a wider included angle. This results in a more robust edge & to some extent .. reduces rolling over a burr in the process. For my mini-machete that I have for yard work .. I also sharpen to a wider included angle .. for the more robust edge. Hatchets get the same treatment.

Then .. there's one of my favorites .. Queen's PHD2. I purposely sharpen that to an included angle of as low as 24~28 deg .. on my #06L teardrop. I do so because 1). I can & 2). the blade steel will support that low of an angle. Sure .. the resulting edge is more fragile ..but.. it is also PHD2. Peter's Heat Treating, Inc. ...imo.. knows what they're doing. The blade on the 06l is only about 0.073" ~0.075" thick @ the spine & when combined with an edge of an included angle of 24~28 deg .. provides scalpel like precision cutting. Slides through cheese quite nicely too. It's sweet.

To the point .. I did not see ('n I may have just missed it) .. any control over the given angle at which the knife is sharpened . For something around $300.oo .. I'd want the ability to provide special customers w/ custom blades incorporating steel capable of supporting lower angles . those lower angles. I did not see that control available.

I'm guessing ... sharpening on a commercial level .. would involve visiting the kitchens of a # of restaurants & sharpening the resident chef's knives. I'm also guessing .. given the appropriate blade steel & temper .. they'd greatly appreciate something smaller than 40(ish) degrees. Further .. I'd expect to be able to provide them with such upon request. Again .. maybe it would be available in the final version .. I did not note it in the referenced article.

And I may have just missed this too ..but.. does one really just drop the blade in & walk away? Coming from an engineering background where a good portion of it was spent in the steel fabrication industry .. I can assure you that the knives inherent in metal forming dies are quite securely held / locked in place during their sharpening process. This was another point of concern for me.

However .. before making too severe of judgments .. I'd want to SEE a prototype in action & witness the result.

.

Just sayen'

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Hey .. if it works as described ..&.. provided some adjustable range of the final included angle .. it might be worth it. I would NOT want one of the first production run though.

Again .. just sayen'

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Enjoy the evening !!

D ale

I am hoping one of those sharpeners shows up at Blade so I can see it work!

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