Sharpening of Knives and Rasp.
I run a small business doing repair and sharpening for kitchen and garden tools.
I recently had a local approtch me and ask to sharpen her hoof knives, and clean a rasp for her. I've already told her I have never done them before, but willing to give it a shot and learn.
I have a couple of questions for those of you who look after your own equipment.
What grit progression do you use for the knives? Where do you stop?
For the hook, I have some dremel bits the will fit the curve and angle nicely. Do you suggest I clamp the knife and work the dremel like I would a chainsaw, or should I clamp the dremel and work the knife like I would a serrated knife?
For the rasp, I was thinking of soaking it in 50/50 vinegar, in my ultrasonic cleaner for 10 minutes. Naturalize with baking soda water after, so it doesn't rust, then just hitting it on an old buffer wheel?