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Dick's SM 111 sharpening, trimming, polishing machine

was €2,937.00 Special Price €2,599.00 €2,130.33
Availability: In stock
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Sharpening, trimming and polishing to perfection. The SM 111 sharpener offers the possibility to adjust the grinding wheels for deburring and, for the most demanding, to polish the blade with the special felt wheel. Suitable for professional and fast sharpening of knives. The wheels are water cooled. Knife holding magnets ensure complete control and quick restoration of the original cutting angle. Removal of burrs facilitated by counter-rotating wheels. In addition, SM-111 is equipped with adjustable wheels to refine the inclination of the cut. Dimensions: 45 x 30 x 29cm. Motor and electrical characteristics Power: 0.13 kW Voltage: 1 ~ 220-240V Current intensity: 0.9 A Frequency: 50/60 Hz Degree of protection: IP 54 Connection: 3 m cable Nominal speed: 2700 1 / min Weight: 14.3 kg. The SM-111 machine bears the GS mark for verified safety. Shipping time: 2 weeks
FAQs
Why is it important to sharpen knives?
A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.
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How often should I sharpen my knives?
It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.
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Should I use a honing steel or a sharpener?
A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.
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What’s the difference between a smooth, grooved, or ceramic honing steel?
A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.
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How do you correctly use a honing steel?
Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.
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Can I sharpen any type of knife?
Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.
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