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Hi,I read your post. Strange... I have bought the fvb from them as well and have gotten a response always within 1 day.. Vladim the owner is very reliable. When you send an email you always get an automated response straight away that they have received it. I use the email kg@knifegrinders.com.au

Maybe the emails are coming into your spam folder??

When you buy the fvb with PayPal you also straight away get an email with the pin number in it. Do you maybe have a different email addres in PayPal?
Good luck!

Jon

Thanks Jason and John for your reply!

Jason I might shoot you a personal message to discuss more about set up since it also discusses some non Tormek items. Sounds like you have a good thing going!
I really like the idea of building a database of which sharpening procedure was used for different (chefs) knives. My focus would be on knives used in a kitchen setting. One could learn from others how different steel types and blade geometries react to different abrasives used and angles.

John, I too have found that the standard SG wheel cuts quite a bit on coarse. It shows great versatility from coarse to fine, and im hoping to achieve an even finer setting using a diamond 1000 grit plate instead of the tormek stone.
Do you have any insight in what is gained in using a felt wheel to hone and debur with at a 1,5 to 2 degree steeper angle as opposed to the leather wheel?
Kind regards,

Jon

Thanks Jason for your reply. Great to hear from another chef sharpener! As I understand your post correctly you are using mainly the black sb stone and grading it with diamond plates? Do you find this stone works better for your needs then the sg stone? Are you using a felt wheel for deburring?
I am interested in creating an edge which is sharp and but mainly has great edge retention. I'm looking to achieve this first of all with a fairly basic set up. I think one can get a little lost in all the choices of stones, cbn, diamond wheels, accessories, etc, before getting really profficiant with the basic set up. A valuable comment Ken has made more often on this forum. Would be great chatting more about set up and sharpening of chefs knives Jason!

Thank you rick for your reply. So you solely use the sg stone graded with a 1000 grit diamond plate? I would be interested hearing what you other steps, sharpening process is.

Thanks drillon for referring to a great thread!

Hello Forum Members,

This will be my first post here. First of all I would like to thank all forum members for the invaluable information given. Its awsome to see that Tormek has such a great community.

I'm a chef by trade and have a strong interest in sharpening (chefs) knives. I have recently bought a Tormek T-8 and shortly thereafter a second hand T-2000. Both with a SG-250 stone.
I have been practicing sharpening knives and am quite comfortable now using the stone grader and the truing tool. Although I still am working on getting a consistent bevel and knife jig placement.

I know this has been discussed in previous posts but is anyone still using a diamond plate (1000 grit) to grade the SG stone? Im interested in first of all achieving as good results as possible with just the "standard" Tormek set up. SG and the leather honing wheel and compound. Im fortunate to have 2 SG stones so I'm thinking to grade one of the them to fine using a 1000 grit diamond plate for the final stage of sharpening and before honing? Any advice would be very welcome!