Fwd: knife sharpening

From:"Dr. Ian Montgomery." <ian.montgomery@bio.gla.ac.uk>

<html> Marc,<br> <x-tab>        </x-tab>Never heard of increasing facet angle of the knife each time it's sharpened. Doesn't sound like a sensible idea, although I'm open to informed opinion. The cutting facet of the microtome knife is set by the manufacturer and that's what you should stick with. Changing this angle during sharpening will only start the production of a double facet. Plus, if your sharpener increases the facet every time the knife is sharpened the knife will end with an edge like a dogs dinner.<br> Ian.<br> <br> <br> <blockquote type=cite class=cite cite>Date: Tue, 13 Feb 2001 08:14:29 -0800 (PST)<br> From: Marc Slotemaker <mslotemaker@yahoo.com><br> Subject: knife sharpening<br> To: histonet@pathology.swmed.edu<br> <br> Hello everybody,<br> <br> I have a question about knife sharpening. It's a basic<br> question since we just started into histology. We have<br> our knives sharpened automatically, and the person who<br> is doing this for us increases the knife angle each<br> time time the knife is sharpened, for instance from 35<br> to 35.25 degrees. Other people say this is rather<br> strange and the angle should remain constant while<br> sharpening. Also, what exactly is this angle? is it<br> the total angle between the two facets of the knife?<br> thanks in advance<br> <br> Marc Kropholler<br> <br> __________________________________________________<br> Do You Yahoo!?<br> Get personalized email addresses from Yahoo! Mail - only $35 <br> a year!  <a href="http://personal.mail.yahoo.com/" eudora="autourl">http://personal.mail.yahoo.com/</a></blockquote> <x-sigsep><p></x-sigsep> <font color="#0000FF">Dr. Ian Montgomery,<br> West Medical Building,<br> University of Glasgow,<br> Glasgow,<br> G12 8QQ.<br> Tel: 0141 339 8855.  Extn:6602.<br> Fax: 0141 330 2923<br> e-mail: ian.montgomery@bio.gla.ac.uk</font></html>
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