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bewegen. Diesen Vorgang so oft wiederholen, bis die gewünschte Schärfe erreicht ist. Die Qualität des
Nachschärfens ist wesentlich von der Qualität des Stahles abhängig. Messer und Scheren jeweils über die gesamte
Länge nachschärfen, um Absätze zu vermeiden. Starker Druck und Verkanten blockiert die Schleifscheibe.
In diesem Fall den Vorgang erneut beginnen.
Glattschliff - Messer beidseitig schleifen. Die beiden Messerführungen im Schleifkopf
sind für die rechte und linke Messerseite. Das Messer beim Schleifen in der rechten
Messerführung rechts anlegen und in der linken Führung links anlegen.
Tafelmesser mit Wellenschliff nur an der glatten Seite nachschärfen. Die Schärfe von
Tafelmessern ist schon beim Kauf nicht vergleichbar mit der von Glattschliff-Messern.
Das Profil der Klinge lässt ein Nachschleifen bis zur absoluten Schärfe nur bedingt zu.
Wellenschliff-Messer nur am Wellenschliff nachschärfen. Das Messer
mit dem Wellenschliff nach unten in die Messerführung einlegen. Die
verschiedensten Formen des Wellenschliffes lassen sich nur bedingt
nachschärfen. Ein Abtragen der Spitzen ist unvermeidlich.
Sägeschliff-Messer benötigen kein Nachschärfen.
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