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Good morning all, hope you are having an awesome day.
Please, may I ask for some info from those who have had some experience in this
I have been asked to quote on the sharpening of 8mm steel drill bits with a volume of 100 to 150 per batch.
My question is: What is the average time that you have noted per bit? 
I am concerned that the Tormek drill bit jig is a bit time-consuming to get through all of the work in time
Many thanks
Travis

Thank you

Thanks so much, at 60 degrees they were super sharp and passed paper and thumbnail test.

Good day all.

I sharpened knives at a ghost kitchen two or three weeks ago, and the blades were super sharp when I left. However, the client called to say that the blades were already dull. Is this possible at all? They are cutting on food-grade plastic cutting boards and boneless chicken breasts and pickles only.

He says they are currently stored in a bucket after washing but gently placed into the bucket

That is about as much info as I can get. Any suggestions? Would greatly appreciate 

Can my sharpening angle have anything to do with it? I tend to give commercial knives a wide angle of 60 degress total, 30 each side to make sure the edge is not too fine to last longer and used the 220 stone grader to give the blade more bite