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Topics - WolfY

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Wood Carving / How do I sharpen curving knifes?
« on: March 31, 2019, 09:59:38 am »
A client asked me this Q and I wasn't sure what to recommend.

Sorry it is in Hebrew. It is made for my clients and to show the larger USB.

As I'm sharpening many knives till I have 5~10 pcs ready for honing, I take of the leather honing wheel.
Then I put the leather wheel back and hone all the knives in a butch.

What bothered me was the water sipping on the rubber drive wheel and make the motor to slipp.
Lately I was tipping the machine a little to the left and the problem disappeared.

No problem to get used to it, sharpening with the USB tilted a little, as I concentrate on the knife and the sharpening.
Brain/ hands get used to it very fast.

Can that be a good idea?
Will the Diamond wheel work with hard metals like Cobalt?

Knife Sharpening / When is time to change a knife or reshape the bevel?
« on: August 18, 2016, 04:46:18 am »
Today's chef's knives are shaped as triangle with straight or little concave face. I guess some of the reasons this shape is popular is easier production and less effort to cut.
As we grind them the edge is creeping up and the meeting point of the bevel and edge is widening a little.
When is the time to either reshape the bevel or buy new knife?

Attached is an illustration of sharpening out 9mm from the original 40 showing how the meeting point of the edge and bevel are changed from 0.85mm to 1.2mm. By the way I used bevel of 1dgr on each side.

What is your opinion/ thoughts?


As the bench has 2 wheels (in the origin) and is higher I had to cut of the legs to the height I like and replace the shelves.

Knife Sharpening / How good is the Tormek?
« on: August 17, 2016, 02:43:22 pm »
Well maybe it's a misleading name of subject but still.

Back to my new client that got the SG-250 exchanged and was working in an awkward position I took some pictures to show that he still thought the Tormek is best even when working hard.
Pict. of old stone that was exept for oval also with sloped surface of about 15 dgrs.:

Working position that he insisted to keep as he "had no choice", with the new stone:

General Tormek Questions / Some nostalgy Scheepach/ Tormek 2000
« on: July 19, 2016, 08:11:39 pm »
Found this at a friends carpentry and helped him to restore the machine. After restoring it ( truing the stone, oiling the leather wheel, checking the nylon bearings etc...) will upgrade with micro adjustable universal support and some jigs. Works like new.

Pls. visit my FB page for the pictures as I can't upload here.

Knife Sharpening / T-2 first impression
« on: July 01, 2016, 03:10:35 pm »
So, coming back from Sweden I got the opportunity to test the T-2.

Unfortunately, I had limited time to use it but fortunately it was in the restaurant AG in Stockholm and gave me the chance to talk to them and hear their impression and experience, which I will start with.

They said they sharpen once a week all the knifes. Once in awhile they send for professional treat as they understand it's not the same with the T-2. For daily use they are very happy especially as they don't have to send away their knives and be without them. Avery chef has his own private set and sharpening in place saves them both time and money. All are happy. The T-2 has a coarse and fine grinding wheels. Both are of high quality. It feels. Very even diamond surface even after lots of use. every week about 150 knives at least and couple of months of usage.

And my impression:
It's a light machine, sounds different to the water based one's. But definitely a tormek.
It was weird to use it as I'm use to sharpen against the wheel turn and see the water.

Very short learning curve for the user, as only the setting of the angle is needed, and that can be left always the same. They had it at 18dgrs.
Direct use. Stroking the knife a couple of passes on each side is what's needed with the fine wheel, depends on how bad the knife condition. For real damaged knifes or first time in T-2 you need to start with the coarse wheel of course.
Honing is made on compound wheel that don't need any treatment. I didn't put to much time to it but it seems to be working nicely. the angle is a welcome idea saving the worries of touching the leather wheel.
No truing needed. No maintenance. Light weight so it can be stowed away easily. No water spillage and no jigs. No honing compound needed and no messy leather wheel.
From the chef's view it's an easy to learn, on the spot sharpening to very high level, keeping the knives sharp within reach all the time.

Magnet is not collecting all the metal. Knife is full of particles that stick to it every ware. Must be taken of carefully which raise the rise of cutting yourself or having the particles around the kitchen.
Can't see the edge while sharpening with all the consequences like; hard to follow curved shapes, uneven blades etc...
Can't get real sharpness like with the water machines and take little longer time.
Can be used only on kitchen knifes and a like within the limit of 3.5mm and 14~60mm width. But it's OK for most situations so it's not a real problem.
Some knifes can't be sharpened to the near edge of the handle due to limit free pass.

It's a nice concept that works perfectly for kitchens or sharpening stations for easy, quick and learning free usage. If 80% of the maximum ability to sharpen the knife is OK for you, than the T-2 is very good tool. I can see many places and users that will buy this machine and that would never buy the water based one's.
If Tormek will be able to find a way to add a powerful and easy to clean magnet solution it will be a very nice, and as I see it, unbeatable machine for it's purpose.

Definitely something to look forward to have in the Tormek sharpening system.

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