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Knife Grinding Machines for small business

€2,209.00 €1,810.66
Availability: In stock
The wet grinding machines for the Expert and Layman!
Developed for small slaughterhouses, meat- and vegetable industries, fish factories and butcheries.
The wet grinding machines for grinding of handheld knives of each sort and size. With GS grinding machines everybody is able to sharpen a knife in a few seconds. Everytime and everywhere ready to use for hygienical, clean and safe working right at your workbench.
The patented wet grinding system and the constant knife grinding angle guide gives you the advantage of a very sharp edge and a very long time until your knife has to be resharpended.
The water drain plug and the high grade steel case stands for easy cleaning of your machine.
Top modern production of the high grade steel construction with CNC technology gives you the guarantee for high quality of our products.
Advantages at a glance:
- simple handling
- accident security
- wet grinding system
- water drain plug
- maintenance free
Technical Informations:
Power: 200 W
Power Supply: 230 V
Power Type: 1 ~ 50Hz
Grinding Wheel Diameter: 140mm
Honing Wheel Diameter: 140mm
Size (LxWxD): 190mm x 340mm x 270mm
Weight: 12 kg
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.
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.
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.
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.
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.
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.