I will also concur with the advice to stick to the SG for knives : the SJ has a tendency to leave an edge with much less "tooth", so you might achieve nuclear fission for the first few femtometers of the stroke, but after a few contacts with the cutting board you might endup with more of that dreaded slipping feeling on softer vegetables. In my experience, the ungraded SG (or fine graded SG if you want a more refined edge) followed by a thorough honing on the leather wheel with PA-70 compound will work wonders.
Moreover, the claims by Tormek that a knife sharpened with the SJ won't require honing is simply untrue, at least on standard soft to mid-hardness knives. The SJ will leave a burr, that might not be visible even under a microscope, but there *will* be soft metal at the APEX that you will want to hone anyway.
I would also second the MB-102 as being the single most important accessory. That or the longer USB if you want to properly sharpen anything longer than 8".
Moreover, the claims by Tormek that a knife sharpened with the SJ won't require honing is simply untrue, at least on standard soft to mid-hardness knives. The SJ will leave a burr, that might not be visible even under a microscope, but there *will* be soft metal at the APEX that you will want to hone anyway.
I would also second the MB-102 as being the single most important accessory. That or the longer USB if you want to properly sharpen anything longer than 8".