Messages

Exact Blade,
Thank you for one of the most succinct and realistic assessments of sharpening
knives on the Tormek for professional sharpeners.  I wish I was 1/4 as busy as you
but I am a mobile operation and still growing.  I don't doubt your volume, as I visited you website
and educated myself.  I assume that you have more than one machine and probably some help.
Best Wishes,
Tim

I sharpen for many food service operations and do from paring knives to chef's
and long slicers, cleavers etc.  The more jigs the better so you don't have to move the support arm.
I sharpen away from a knife and am able to look down on my work easily.  I identify a point on the top right tightening knob (T8) and set it as my standard 15 degrees to set up a knife.
I can adjust from the jigs for many knives from there and add secondary finish bevels just by turning the jig end a turn clockwise.
Same concept but I'm just setting a different reference point and eyeballing.   Still need to move the arm for some work but minimizes it.
Best Wishes
Tim

Thank you Ken, I understand the kenjig now.
I do a lot of adjusting the jig rather than the support
arm to suit the knife.  Mainly by eyeball and feel.  I keep the 145 way further out
to accommodate thinner blades and the 45 in closer for chef knives to try and minimize adjusting the support.
Where do we get a 100mm?

Best Wishes
Tim

My head just exploded.  Need pictures
Best Wishes
Tim

Does a SG250 for a T8 that is worn below 200
work like a new stone on a T4

Thanks for the response.  Installed the Sony software that came with camera
and got the file sizes down.  600x800 seams to work well

These are my designs in response to my original question.  They are working prototypes
that I am using in the field.  Feel free to copy for non commercial purposes.
Both actually work very well for their specific needs.
Save me some room on that boat.
Best Wishes, Tim

Just looking for suggestion to reduce file size of pics.
Your upload limit is pretty limited even for one pic.

Thanks Ken.  That looks like it will solve 2 problems
as I currently do cleavers freehand.  I'll see if Affinity
can get one in the US

I could really benefit by having an extension to the support arm that would add an extra 3 or 4 inches.
I sharpen some longer slicing knives and run out of room.  There is already an inside thread on the arm
to accommodate the end stop for the straight edge jig.  All I would need is  a straight tube of the same diameter
threaded to fit in the end of the arm.  Appreciate any feedback
Tim

As an added precaution.  I sharpen for medical facility kitchens along
with restaurants.  I use standard precautions with the knives but was considering running the stone through a sanitizing bath
at the end of each day.

Is there any harm in running the wheel through a mild bleach solution daily.
I service varied accounts and always clean items prior and after.
I don't know if bleach has any negative effect on the stone.

Don't waste your stone. If it is a mulching blade send them to a
lawn mower repair shop. They do switch-outs fairly cheaply.  Regular lawnmower blades aren't tempered.
Clean the blade first.  Use a belt or bench grinder to match the manuf. angle. 
The important step is to blunt the tip to manuf. specs or the first time it kicks up a pebble it will chip the blade.
Take a good look at a new blade and you'll be able to reproduce it.

Japanese sashimi knives are only beveled on one side,
the back side is slightly hollowed out. Usually they are hand made and
hand sharpened by highly trained chefs.  Lots of interesting videos on the youtubes

Repaired successfully.  Affinity sent me all necessary parts and I also
asked for the metric star point bit for the screws.  I have the mp4 video Tormek
made for the repair.  Too big to attach. 32M.  Affinity can send a link to download it.  It's a good way to get to know your machine.
I can see this being a persistent problem for high use machines.  Lubrication may help.
If you put the trough holder all the way up and look in the slot you will see a little white gear.
a skinny screwdriver can get some lube on that.  I use food grade super lube that I use on slicers.