Cookaholics Bulletin Board

I have no problem with the bowl getting dinged up from use after polishing.
I presume the outside with get some cosmetic scuffs, especially on the bottom.

Here's an example of my mentality:
This is a suspension link for my 30-yr-old BMW (custom fabricated) as received.


Here are the links after my efforts to make them shine.


The point is: these parts WILL NEVER BE SEEN BY ANYONE because they are hidden under the car.
I can't think of a better waste of time!

I could just polish the top 2 inches of the bowl, so it LOOKS polished from a distance.

I am thinking that there is something to the idea that the surface roughness inside the bowl is necessary for proper function. If everything just slides around the bowl, it won't work as well. Kneading dough is harder on a slick surface than on a bench with some "tooth" to its surface.

Sounds like you're determined to polish. So I say - polish away!!! Replacement bowls aren't that expensive should a shiny bowl not work out.
ftzie

Mixers are great playthings, but if you share the mixer another baker it is wise to minimize down time. I nearly did not survive that afternoon when Rita found the motor to “my” Professional 6 in another room hooked up to a multimeter and hair dryer when she had a batch of cookies on her agenda.

Becky, I used my KA to make some dough for the very first time yesterday after 2 weeks of sitting on the counter.
(Funny how with a new toy, I just can't think of what to do with it)

Increased surface friction from the rougher surface is a bit of an argument to consider.
I can say dough sticks just fine to one of my polished metal mixing bowls as well.
I also know that race boats go faster with bumpy surfaces than with perfectly smooth surfaces.
So there are arguments either way, only side-by-side laboratory testing would determine it, and it may be different depending on the substance (egg whites versus bread dough).

I trust that the engineers at Kitchenaid have already beat this to death and the bowl as I have it - is as it should be.
If I were a professional baker looking for any kind of performance edge, I would certainly pursue the testing route, -- but reality is I'm a car-guy and like shiny things.

Would polishing the inner surface ruin the bowl? I doubt it, although there may be some slight differences in substance behavior.

Speaking of test results.
Kneading dough for two loaves of white bread:
The Breadman and Kitchenaid BOTH produced dough "properly".
The significant difference was:
The Breadman bread machine takes 30 minutes (dough cycle only).
The Kitchenaid took about 7 minutes.