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F. DICK SM-130 wet belt grinding machine with water

€1,809.00 €1,482.79
Availability: In stock
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F. DICK SM-130 water belt sharpener and polisher. With the F. DICK SM-130 it is possible to professionally sharpen all knives and machine blades, as well as tools. It consists of two stations: the water-cooled abrasive belt for sharpening the knives and the polishing disc for subsequent polishing of the edge. With this machine it is possible to professionally sharpen all knives and machine blades, as well as tools. It is made up of two stations: the abrasive belt for the sharpening of the knives and the polishing disc for subsequent polishing of the edge. The F. DICK SM-130 sharpener is suitable for all sharpening needs - in crafts or industry, in the food sector or in professional sharpening services. The F. DICK SM-130 sharpener convinces with its silent operation thanks to the low vibration and noise motor and is very robust and reliable. On the long abrasive belt it is possible to create a new convex sharpening quickly and respectful of the material. Water cooling prevents the wire from overheating and binds sharpening dust. On the 1,000 mm long and 50 mm wide sanding belt, a new convex sharpening can be achieved quickly and in a material-friendly manner. Thread damage can be eliminated very easily. The water cooling prevents the wire from overheating and at the same time binds the sharpening dust. The construction of the machine allows for complete sharpening of the entire blade - from handle to tip. The edge can be sharpened and polished on the polishing felt. In this way the edge is refined and the knives and tools are made extremely sharp. With sharp knives, daily work is simplified, productivity and safety at work increase and thus the quality of work also increases. Precision-sharpened knives reduce friction - so the cut is clean and the blade slides effortlessly through the food being cut. Sanding belt: 1,000 x 50 mm Polishing disc: 200 x 25 x 16 mm Voltage: 1~230V / 50Hz Connection value: 0.3 kW Speed: 1,500 1/min Shipping time: 7-8 days
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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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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