Messages

Good post, John. Being a sharpening junkie, I think I will have to order one of the Razoredge testers. Thanks for the tip.

Ken

The Razoredge stick replaces the 3 finger on the knife edge and the fingernail test. The 3 finger test for any roughness makes some people cringe, however, I have yet to cut myself.

I think before you invest in a diamond wheel you should really give the SG-250 a chance. My kitchen knives are made with mostly Japanese and German steels. I also have some Victorinox knives for butchering deer and elk. For hunting I carry a fixed blade SOG knife that I use for field dressing, skinning and quartering. My every day carry knife is a cheap Smith and Wesson assisted opener. I keep it sharp but use a wider angle than my kitchen knives. I am able to sharpen all of these knives using the SG-250. For me the real key is the intended use of the knife. I must admit I have not tried any of the alternatives as I have been very pleased with the out of the box performance. I test my sharpness with Razoredge tester https://www.razoredgesystems.com/products/testers/product/9-edge-tester and slicing newspaper of magazine paper. I have seen some videos on the Japanese stone for the Tormek and it can put a mirror edge on your blade and it too may be worthy of consideration.

Will you be doing a write up once you have a chance to test the pad?

Thank you for the information Rich. I need to read these articles a second time before I start implementing their recommendations. The sharpening angle of 12 DPS is less than I would have imagined. I would be interested to hear others experiences.

I have been reading through a number of old threads on this topic from a few years ago. https://forum.tormek.com/index.php?topic=3240.15 is an example There is much discussion of polished vs. toothy edges, cutting tomatoes, steel hardness, etc. One thing I did not see (I hope I did not miss it) was a process for producing a knife with a sharp edge that will last a reasonable time in a kitchen where a chef may be cutting 50 pounds of onions, carrots and tomatoes a day using the Tormek system. Home cook's knives should last longer as they do not see the use. It is funny that most of the knives I see that are quite expensive made from quality steel are in the hands of home cooks. Your local eateries seem to have Victorinox or similar NSF approved less expensive blades. Some places are different the chefs have their own knives that they bring in each day.

Thank you for posting the paper folding video and links to the sleeves.

I like the idea of having contact information on the sleeves