Tormek is good, but can't thinning. So...

[Jan]

Some aspects of blade thinning we have discussed last year in the thread https://forum.tormek.com/index.php?topic=3120.15

Attached you can find Victorinox guidance for re-shaping their knives. I have found it useful for my considerations.

Jan

[Sharpco]

Thank you, Jan.

[cbwx34]

Jan... thanks for the link.... shows a better example of the idea.  I was going to do a search yesterday (can't believe it hadn't been brought up before), but ran out of time.  I did do a search this a.m., and found one other instance worth noting... https://forum.tormek.com/index.php?topic=2699.msg14444#msg14444

One quick way of checking to see if a knife needs thinning is to lightly pinch the blade above the sharpened bevel, and slowly drag your fingers down over the bevel and off the edge.  If you feel a 'bump' as you go over the bevel... the majority of the time, thinning (at least behind the edge), will improve cutting performance.

As for the TruHone.... all I can say is, I've owned a TruHone... I no longer own a TruHone.    It's very limited in what it can do ("hone" is in the name for a reason).

While I respect SteveB's knowledge and advice, I don't think thinning has to be done by a professional.  It's not really that difficult or "exact".  Ken, your variable speed Viel, would be an ideal platform.  A 600g belt leaves a nice finish.  Take a small pocket knife or paring knife, and make a few "thinning" passes on either side, then sharpen as normal.  You might be surprised by the results... especially over time.

Whether a knife "needs" it, depends in part, on the user.  I don't thin my kitchen knives for example, because I don't spend a lot of time in the kitchen.  But I have thinned EDC knives for improved cutting performance, and, as I stated earlier, just to "clean up" a blade.