Tormek T1 - am I expecting too much?

[AJB Temple]

New member here.  Adrian.  I'm a chef in our small fine dining restaurant.  Lifelong knife enthusiast: Japanese single bevel sourced direct from maker's workshops in Japan (all Carbon), several more western J knives - double bevel. mostly VG10 variants (eg Misono etc) and my much older German knives, mostly Gustav Emil Ern but a few others as well. Sharpening hitherto has been Naniwa stones up to about 20,000 grit, splash and go, impregnated leather strops. 

Bought T1 which arrived yesterday.  Disappointing.  I started off with a Japanese SS knife that was pretty blunt and I wanted to profile to about 12 degrees each side. I must have spent an hour on this and despite using marker and lens, I can't seem to get a burr. It seems very close but a burr does not form very well, and then if I use the honing wheel the knife is dulled.  It comes back a bit if I hand strop. 

T1 is MUCH slower than I expected.  Is this normal?

Second question.  I'm right handed and my best knives, especially several Yanagibas etc, are single bevel carbon - no bevel (maybe a micr bevel) on the left face.  The T1 requires me to go in from the back to rin these through and grinds a tad unevenly.  It is easy to catch the horn on the wheel. Any brilliant ideas?

I only really got the T1 to deal with the German knives and maybe a bit of angle change here and there.  The premium knives rarely see anything other than an 8000 Naniwa and the strop and they are razor sharp.

It's a bit awkward with butchery boning knives as well - hard to get to the very end closest to the handle without the grind looking a bit rough.   

Final question - is there a method for doing Chinese cleavers. 

Many thanks. Adrian