Slicer sharpening questions

[Deepwoodsbutcher]

I was gifted the Waltons 10" slicer. I’m pretty happy with it as it’s done a fine job at slicing lots of bacon, cured pork loins and deli meat. My questions are pertaining to the built in sharpener. I don’t see any information on it in the manual, and I’ve read it twice.

Is there a video on operating this sharpener?

How can I remove it for cleaning? A lot of protein builds up inside it when slicing bacon and I have a hard time getting it clean.

The sharpener itself tends to vibrate and make a lot of noise, can I just leave it off when using the slicer to help reduce the noise? The machine is so nice and quiet otherwise.

[calldoctoday]

Deepwoodsbutcher Congratulations, that is one fine gift. Unfortunately, I cannot help you though on the sharpening, I have not yet progressed that far, but someone in the neighborhood, I am certain, has discussed this before. I keep thinking it was processhead

[processhead]

Deepwoodsbutcher

I will say up front that I am not familiar the Walton slicer line.

“Most” slicer sharpeners, use two round rotating stones that rotate against the slicer knife while the slicer is running. When you lightly press the stone control button the individual stones engages against the rotating knife and also rotate. As it the stone rotates, it removes material from the knife.

The sharpening principle is that one stone sharpens the top side of the cutting edge and the second stone removes the wire edge from the bottom side of the cutting edge. Each edge is sharpened individually.

My guess is there is a set-screw on your slicer sharpener that holds the sharpener in place and loosening the set screw would allow the sharpener to be removed for storage and cleaning.

My Hobart slicer has a sharper that attaches to the slicer only when you need to use it and the rest of the time it stores in a compartment underneath the slicer.

If you can remove it, take the sharpener off so you can see the underside clearly and study how the stones engage with the slicer knife when you press the buttons. Use a light-touch when sharpening the knife. You only want to remove enough material to restore the edge and like all knives, a slicer knife gets worn out from repeated sharpening more than from actual cutting.

Finally, it would be best to confirm what I said with Walton’s customer service or tech service department. Jonathon Austin

BTW, that is some great looking thick-sliced bacon.

[Deepwoodsbutcher]

processhead thank you! This is a good idea. I’ve only sharpened a slicer once before, so I just wanted to get some clarity on it.

[processhead]

Deepwoodsbutcher Personally, I don’t feel like I do enough slicing to really justify using the stone sharpener very often.

I find that I can just lightly touch up the slicer knife with a flat Smith diamond stone and that restores the edge without removing hardly any material from the blade.

Obviously, a slicer used in a commercial setting would need more sharpening than one used by hobbyists.

Please let us know if you discover how to remove the sharpener and post some pictures of it.

I am sure some other Walton’s slicer owners would appreciate the information given the lack of information that comes with the slicer.

[Deepwoodsbutcher]

processhead I will do that. I think I have a good idea of how to get it off now. Like you, I doubt I will need to sharpen any time soon. I’m more concerned with taking it off so I can keep the machine clean more easily. I’ll get in the shop this weekend and see what happens. Thanks for the advice

[Jonathon]

Deepwoodsbutcher We are actually working on it, it should be out next week by the latest. It will be in the Meatgistics University Meat Processing Equipment section when it comes out.

[Deepwoodsbutcher]

Jonathon Awesome! Thanks.

[PapaSop]

Deepwoodsbutcher
I have the 8in version. I just flipped it around so it’s out of the way.

[wdaly]

Jonathon Thank you. Been hoping for this for a while.

[Denny O]

Mine is an 8-1/2" by the other brand from Westchester OH. Mine will simply detach and store in the drawer.

[Jonathon]

Deepwoodsbutcher and wdaly All shot and ready to go. PatrickB Has a lot on his plate right now but we will try to get it posted by middle of next week.

[Ridley Acres]

Jonathon said in Slicer sharpening questions:

PatrickB Has a lot on his plate right now but we will try to get it posted by middle of next week.

no pressure, but a good sharp slicer could really save our bacon!!

[wdaly]

Jonathon Thanks. Appreciate you letting us know it’s on the way.

[Deepwoodsbutcher]

Jonathon great! Thank you

[Jonathon]

Also guys, somewhere in a post about slicers I apparently made a cryptic reference to cheese slicing, I didn’t mean that it was some new thing, I was talking about our 8, 10 and 12 inch meat slicers! Sorry guys!

[ND Mike]

Jonathon perfect! I know I mentioned this a while back and you said that a video was going to be coming put.