A Hobart slicer blade sharpener keeps your commercial meat and cheese slicers sharp, reducing the amount of prep time you spend. A sharp knife also makes your work easier and safer by eliminating the need to apply excessive force when cutting. The right sharpener for your needs depends on the amount of use you want to get out of the knife and how often you need it to be sharp.
Depending on the brand of knife, it may be better to use a manual sharpener than an electric one. This is because the electric sharpeners are usually intended for industrial kitchens where a knife is used frequently and is pushed through with a lot of pressure, which can ruin the blade.
You can still use an electric sharpener on a professional knife, but you should always be careful to follow the instructions and avoid pushing too hard with the knife. Some knife types are very difficult to sharpen with an electric sharpener, such as Japanese knives designed specifically for carefully cutting fish. These blades have an aggressive bias angle, which will not be properly sharpened with any pull-through knife sharpener.
To learn how to properly use an electric knife sharpener, we spoke with two culinary professionals – Kam Talebi of Robust Kitchen and Michael Murdy of the Butcher’s Tale. Both chefs spend much of their day handling and slicing with knives, so they know a sharp blade is crucial to their daily tasks. They recommended a regular schedule of sharpening, including honing, to keep the blade at its best.
The EDGE and HS series slicers from Hobart slicer blade sharpener are both easy to clean and offer a number of convenient features. The 13″ chrome-plated carbon steel blade can be adjusted to cut products from paper thin to 9/16″ thick. The top-mounted borazon stone sharpener quickly and easily restores the knife edge, while other features like a large product tray, carriage interlock, index knob lock and ring guard ensure operator safety and ease of cleaning.
To prepare for sharpening the blade, first put on a pair of work gloves. Then, unplug the power cord from your slicer and turn the index knob fully counterclockwise to close the gauge plate. Next, open the latch knob on your unit and remove the top knife cover for EDGE units or the plastic ring guard for HS models.
Most electric knife sharpeners have at least two stages with varying degrees of abrasiveness. The coarse grit is the most common and is used to quickly restore a dull blade’s edge, while the fine grit polishes and smooths the edge. Some models have a third “superfine” stage, which is not necessary for most users but can be helpful for specialized applications.
Then, position the knife against the sharpening surface and press the grind button on your sharpener for three seconds to engage the truing stone. Repeat this process until a burr appears on the front edge of your blade. Once the blade is sharpened, remove it and wipe down the knife with a damp cloth to remove any grinding debris. Then, reassemble your slicer and replace the blade.