Which Wheel for Knife Sharpenning?

[Ricko]

Ken, I just finished reading your post on "Final report, CBN grinding wheels". WOW, what a read! I therefore have to now consider you as being in the realm of "wheel guru". So as a person who has not yet pulled the trigger on the purchase of a Tormek machine, and only being a simple knife sharpener.  I'm asking for your advice on which wheel one should have for general kitchen / restaurant knife sharpening?  In other words, as one gentleman so nicely put it, for how long and how wide do I have to leave my wallet open after the initial machine purchase!!! What wheel comes with the machine from the factory, and what after market options do I have for a wet wheel choice? Thank you for all replies.

[Ken S]

Thus saith the Wheel Guru: My first choice for sharpening knives would be the SG wheel which comes with the Tormek. Eventually you might want to try something else. The SB is popular with some professional sharpeners. I would begin with the SG, unless your wallet is burning a hole in your pocket.

Ken

[RichColvin]

Rick,

Stones still work well, and indeed are my preference.  I used my first SG stone until it got too small to reach the water in the tray.

They have been used for many years.  Below is a picture of Ken Schroeder and me at our first sharpening demonstration.  (Ken will have to remind me, but I think this is the T-1, the predecessor to the now even more portable T-4.)

I have the original Tor (before Mek came along) at home.  My sons don't like that one.  Maybe that's why they moved out.  (Bunch on whiners in my mind.)

Kind regards,
Rich

[Ken S]

Good one, Rich!   

Ken