Knife grinder

“ The housewife’s best method of sharpening or rather keeping the edges straight and keenly cutting is the steel. When the knife really gets dull it should be ground. The use of the stone or carborundum by the ordinary operator often wears the steel. However, if the use of the grinder or the stone or the carborundum is really known, time and money will be saved in the sharpening process. Sharp knives save temper, save food to a great degree, and therefore if you can’t sharpen knives yourself send them out to be taken care of once or twice a year. ”

“ But the chief disease is that produced by the occupation of the grinder, which is the most pernicious of any branch of manufacture in England. The inhalation of the dust of the grindstone and of the steel of the knife, or whatever he may be grinding, is so pernicious, that the life of a dry grinder scarcely averages thirty-five years, whilst that of a wet grinder is seldom prolonged to more than forty-five years. ”

“ Children came running with their mothers' scissors, or the carving-knife, or the paternal razor, or anything else that lacked an edge (except, indeed, poor Clifford's wits) , that the grinder might apply the article to his magic wheel, and give it back as good as new. ”

“ This mistake is sometimes made in using the oilstone, by rubbing the tool on both sides instead of on one only. All the grinding and sharpening must be done on the bevelled side. As the plane iron is only a thin chisel, the sharpening of the latter tool is performed as in the case of the plane iron, and the same care should be taken to keep the bevel clean cut.
A good grindstone is a shop necessity, and, one might add, a household necessity, because every household uses knives, and the dull knife is an altogether too common nuisance. ”

“ The grinders furnish their grindstones and all their tools for making the knives; there is no dry grinding, such as used to fill the lungs of the grinders with deadly particles of steel and stone, and bring them to an early death; but sometimes a stone, which ordinarily lasts six months, will burst and drive the grinder through the roof. The blade-makers do their own forging and hammering, and it is from first to last apparently all hand-work. ”

“ Section knives, during the process of sharpening, are subjected to three distinct processes: 1, Grinding; 2, Honing; 3, Stropping.
Grinding is one of the most important, though it is probable that it will rarely be undertaken by the microscopist himself. More knives and razors are spoiled in grinding than in any other way. We have now in our possession an excellent knife, which in an evil hour we entrusted to a New York cutler, and received it back utterly ruined, the temper being entirely taken out of the blades! ”

“ In wet grinding, which is employed in the manufacture of saws, files, sickles, table-knives, and edge-tools, comparatively little dust is made, and in these employments the grinders enjoy comparatively longer life; their average age ranging from thirty-five to forty years. In addition to the destructive effects of these particles of metal and stone upon the delicate membrane of the lungs, the dry-grinder is subjected to serious injury of the eyes from the red-hot particles of steel thrown off in the shape of sparks. ”

“ Though the entire cost of keeping the saws in proper condition is borne by respondent, the knifemen are required to sharpen their own knives outside the scheduled shift of eight hours, and for this activity they are not compensated. The sharpening of these knives is done either before or after the work shift or during the lunch hour in a room equipped by respondent with an emery wheel and grindstone. A knifeman ordinarily sharpens from two to four knives a day. At the time a man is hired for, or promoted to, a knife job, it is understood that he will be required to sharpen knives. ”

“ Grinding (fig. 2) is necessary because new knives are not usually sold in a form sharp enough for immediate use. The stone should be water, or oil-cooled to avoid overheating the knife. The blade should not be ground back more than 1⁄4 inch from the edge to form the proper bevel. The bevel should be the same on both sides of a skinning knife so that it may be used with either hand in removing the hide from a beef carcass. It is best to grind the knife by holding the knife edge against the stone at a right angle to prevent scarring the blade any farther back than the actual bevel. ”

“ The owner does not find this out until he discovers that the knife is ruined, because nothing is more easy than to cool the blade and grind off the tell-tale blue spots. When charged with his rascality, the cutler always denies it and lays the blame 88on a “soft spot in the steel”—a miserable subterfuge—too transparent to deceive the least experienced.
20. Nothing is more easy than to heat a thin rod or stout wire red hot by holding it against a dry grindstone rapidly revolving. We have often kindled fire in this way. ”

“ The blades of table-knives are ground on wet stones, the grinding stone being suspended, for that purpose, in an iron trough filled with water to a [185] sufficient height to make the surface of the fluid just touch the face of the stone. The grinding stones, as well as the glazers and polishers, are turned by machinery worked by steam power. A flat stick is used by the grinder to keep the blade pressed to the surface of the stone. The ground blades are then glazed, which simply means that a higher degree of lustre and smoothness is given them by grinding on a tool termed a glazer. ”

“ With knives like the corrugated types, there are often metal wire handles drawn out on them. The corrugations on these blades are to obviate tearing and reduce, some think, the pressure necessary in cutting.
Handles themselves are made of various things,—woods, rubberoid, celluloid, metals, stag and in the case of table knives, mother-of-pearl, shell, silver over nickel, etc.
The kitchen knife handle must be able to stand all heats, be impervious to hot water, be smooth and comfortable in shape, and must be nicely finished so as to give the worker a feeling of worth-whileness in his job. ”

“ They are careless and in haste, and as a consequence they burn the steel or fail to work it sufficiently, and the result is a useless tool.
The steel may be of the very best quality, however, and well forged, and yet the knife may fail from being badly tempered—too soft or too hard. If too soft, the edge is soon dulled; the knife requires to be frequently honed, and the time wasted in keeping it in order is a serious drawback. If too hard, it is impossible to give it a keen edge, for the metal crumbles away as soon as it is honed or stropped very thin, and the edge becomes ragged and dull. ”

“ GUN SLING. Cutlery.
Knives.
Tools.
Do not be induced to encumber yourself with one of those ornamented, highly polished, useless abominations popularly known as hunting knives; they are worse than useless, and only serve to exasperate the owner. For general rough and ready work, nothing is better than a strong well-made butcher’s knife. The blade should be continued through the handle, which is formed by pinning two cheeks of hard wood or horn together. The hand grip should be long, and the steel sufficiently soft to be cut by a common hand saw file ”

“ Argument on the respective merits of knives is popular, and discussion seems endless. It is claimed for the bent gouge that it is superior to the straight instrument, because, the leverage being downwards on the handle, the tendency is to lift the cutting edge upwards and out of the bark, whereas with a straight gouge the tendency is to push the knife downwards into the bark. It is claimed, therefore, that the average [39] shavings taken off by the bent gouge should be thinner than those obtained by the use of the straight instrument. ”

“ Descended from his flint knife is the abounding variety of steel cutting tools all the way from the razor, concave on both sides, to the axe, doubly convex. As the arts have become more specialized, as artificial power has been introduced, the contrasts of the form of one tool with another have grown more and more striking. The bar which slices metal is stout of build, and rectangular in section, while a lancet is little wider or thicker than a [90] blade of grass. The knives which divide leather, rubber, and rope, differ much from one another ”

“ Where there is much cutting to be done and the machine is in constant use, it is well to keep extra knives on hand to allow one to be sharpened while the other is being used.
A specially tempered knife is best for boards or varnished paper. Gummed and varnished stock are likely to break small pieces off the knife edge. The double shear motion for the knife now furnished on the new automatic rapid production cutting machines practically eliminates this trouble.
The first place to look when work is not cut true, after making sure there is correct clamping pressure, is the knife. ”

“ The device which he used was a mechanism of considerable refinement. He employed cylinders of wood, tin, brass and other soft metals accurately mounted to revolve between centers. The hardened knife was crescent-shaped, nearly fitting the cylinder, and fixed at the required angle with great precision by means of a large graduated wheel and tangent screw. A chasing tool carried by a small, adjustable slide cut the thread as the stock moved forward under the incisive action of the inclined knife edge. ”

“ Brake, Automatic Friction—Generally a band with a lining which grips automatically the outside of a wheel fastened to the driving gear and stops it promptly after every cut when the knife rises to the top.
Chug—The action of the knife that results from lost motion in the parts connecting the knife-bar to the parts that operate it. "Chug" is caused, first, by the looseness of fitting necessary to permit the parts to operate without heating, and second, by wear of these parts. "Chug" dulls knives and spoils stock and makes expense for grinding, sharpening, and knife replacement. ”

“ Study carefully the knife. No matter how carefully the machine is built, an imperfect knife cannot cut right. Most knives are imperfect in spite of the rigorous specifications given them by makers. They vary in thickness, straightness, concave, bevel, flatness, temper, and quality of steel; and also in the character of their sharpening and honing, which varies with the fineness or coarseness of the grinding wheel and stone. These variations need only be a few thousandths of an inch to cause trouble. ”

“ Two sets of knives are used, one lifting when the loom picks from the right-hand side, the other when picking from the left, thus reducing the speed of the knife one-half; whilst as the hooks for one pick are being used, the other knife can be preparing for the next shed, and when lifting, keep up any leash several picks in succession, thus saving time, and so enabling the production to be increased. The Fig. 64 shows a double-action machine with a single cylinder, 400 hooks and swing batten, giving at least 50 picks per minute greater speed than a single lift with less vibration and strain. ”

“ And he took off his jacket and went to work manfully.
The scissors were soon disposed of, as were also the carving-knife and the drawing-knife; but the other articles were somewhat troublesome. About all he could do with the broad-axe was to grind off the rust that completely coated it. The tinsmith's shears were a heavy job, and the sheep-shears completely baffled him, till he gave up trying to sharpen them on the grindstone, and, finding a file in the tool-box, applied that to their edges, against the solemn protest of Monkey Roe, who declared it would take the temper out of the steel. ”

“ The anvil on which the razor-blades are forged is rounded at the sides; by dexterously working the blade on the rounded edge of the anvil, a concave surface is given to the sides, and the edge part thus made thinner, which saves the grinder a deal of labour. The blade having been cut off the bar, the tang is formed by drawing out the steel. The blade is then properly hardened and tempered. The last and most important process which the razor-blade has to undergo is that of grinding. ”

“ A pot for boiling coffee should have a lip and not a spout. Select utensils with non-conducting handles.
Study carefully the selection of knives, and do not try to economize in their purchase. Knives must be sharp, and poor quality steel will never take a good edge. A worn table knife of Sheffield steel, when ground down, makes the best of kitchen knives. Buy a good sharpener and use it frequently.
Labor-saving devices.—A good machine saves the wear and tear of human muscle, and also much time. ”

“ Most larger skins need thinning with a special tool, though an experienced hand can manage to thin a heavy hide with a common draw knife.
An empty lard tub, a half barrel or a large earthenware jar to hold the tan liquor, a fleshing knife and a fleshing beam are necessary to begin with at least. Any smith can make a knife of an old, large file or rasp by working both sides to a blunt edge and drawing the upper end out in a tang for another handle. A piece of old scythe blade with cloth wrapped around the ends will do, or a dull draw knife, either. ”

“ It is best to grind with a soft sandstone; but if an emery wheel is used, it should be about 46-60 grain, 51⁄2 grade, or soft enough so that a light feed can be taken without burning or glazing the bevel of the knife. ”

“ They went down to the blacksmith's shop, and while Jack turned the handle of the grindstone, Hugh ground the knife and afterwards whetted it on the oil-stone until its edge was keen. "'Pears to me," he said, "that this is a pretty good knife. 66 I expect your uncle bought it for you! Most young fellows that come out here carry a dirk knife with a big bone handle and a guard, that ain't no earthly use except in a fight, and they don't expect to fight; they expect to use the knife to butcher with. What you want is just a common skinning knife, such as a butcher uses—what you've got here. ”