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I use the natural state for almost all of my initial sharpening, however, I do use the fine side and/or a diamond plate for finishing before honing. I don't do large a volume of knives at a time.

I would contact support and ask them. They will have more insight than us users.

Manufacturers often post the sharpening angle on their website. For example Wusthof posts 14° per side and Japanese style at 10°. Survival and other knives normally are sharpened at a higher angle based on the expected task. Over time with the improvements in steels and user pressure manufacturers have seemed to be reducing the angle from the 20° we use to see.

I would like to see him try this on a properly sharpened knife that is a bit dull after repeated use. I use the steel daily before use very lightly to remove the nearly invisible corrosion and for sharp edge correction. To me it seems to improve the edge of my knives. If they are getting duller I have 2 ceramic rods that give me 1000, 2000 and 3000 grit. Both rods have a side with 2000. The next step is to return to the Tormek and resharpen. Using this method works for me.

One thing about his video is that he is using a knife that he either damaged or did not properly remove the burr. It would be interesting to see his testing on a properly sharpened knife that is used properly everyday.

I don't have a tester but I found the sharper you go the more you need to pay attention to the smallest details and technique. I only play with the extra work for my own knives. For my customers their knives are sharper than they were from the factory just using the standard stone wheel and leather strop with Tormek paste.

I finish with a strop. I have 2 Tormek leather wheels. First one uses Tormek paste and the second 1µ diamonds. You want to progressively use finer materials to deburr. My leather strop uses no abrasives.

Welcome to the forum.

I hope everyone is having a good holiday season.

winter is a busy time as I try and get caught up with all my indoor tasks including knife sharpening for my customers. I am slow during the warm months as I like to get out and ride my motorcycle.

I don't have diamond wheels so I cannot answer your question.

One thing I have found is that many people put their water reservoir too high. This leads to spillage and water running where you don't want it. I keep mine as low as possible; with wheels that do mot absorb water I would keep it very low.

I found that the sharpness of my knives was improved markedly when I started using a FVB (Front Vericle Base) for honing. I was able to accurately set the honing angle for almost all of the knives to 1.5 degrees more than the sharpening angle. I also have a second leather wheel treated with 1 micron diamonds that improves the edge a bit more. For my kitchen and butchering this is really not needed. Be wary of "toothy" edges they dull very quickly. I too use a ceramic rod occasionally and a steel every use.

I always thought paint scrapers were not supposed to be sharp. You don't want them digging into the wood. My best results have come from chemically softening the old paint then scraping it off.

I think your best approach would be to contact Tormek support with specific questions. Perhaps a picture indicating which dimensions you are after. They also may be interested in what you plan to make.

I have what I like to call a concierge sharpening sideline. I have a select group of customers that I maintain. They all have pretty nice knives and it makes me a little side money but does not consume too much of my time. In the warm months I prefer to be out riding my motorcycle. I also found that a couple lessons in how to steel a knife helps keep them sharp longer.

I don't think it makes any difference unless you are using one of the calculators. The SG-250 changes diameter with use. Personally I would just use your measured number if you use a calculator.

For once I resisted buying additional wheels for my T-8. I am still content with the SG-250 and it does a great job. Lucky for me no super steel knives have come my way.