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#1
General Tormek Questions / Re: Another newbie question - ...
Last post by cbwx34 - Today at 11:07:15 PMQuote from: guitar_edg on Today at 09:30:32 PMHi All,
When sharpening chisels, and knives, how much pressure should I apply to the item being sharpened. I am not using a lot of pressure, but from the videos I can't tell.
TIA
egg
#2
General Tormek Questions / Another newbie question - Pres...
Last post by guitar_edg - Today at 09:30:32 PMHi All,
When sharpening chisels, and knives, how much pressure should I apply to the item being sharpened. I am not using a lot of pressure, but from the videos I can't tell.
TIA
egg
When sharpening chisels, and knives, how much pressure should I apply to the item being sharpened. I am not using a lot of pressure, but from the videos I can't tell.
TIA
egg
#3
Tormek T-1 and T-2 / Re: revisiting a firestorm
Last post by tgbto - Today at 05:17:44 PMI couldn't resist playing along so...
First of all I'm glad you downsized the original "knife sharpening business" to a "knife only side job sharpener".
However the T2 is still the same size and price as in the original post, with the same limitations (constant angle only/pivoting only). So as mentioned in the firestorm (apparently) post, you might want to restrict it further to a "knife only side job sharpener whose customers don't care about bevel looks". I don't think you dishonored a sacred cow : if anything you worshipped - maybe a tad too enthusiastically - an otherwise perfectly fine goat.
As for food processor blades me says if you can hone them freehand on a T2, you can sharpen them freehand on a T-8. Food processor blades don't need sub-100 BESS sharpness anyway given their intended use, so... As for rotary blades I believe the 80-140 mm diameter range offered is quite restricted (my ham slicers are 200 and 250 mm, and they're on the small side of slicers... most slicers I know of have built-in sharpeners anyway).
If I were to become a "knife only side job sharpener", I'd rather go with a variable-speed belt sander, a coarse-to-ultrafine-grit set of belts and a leather belt, a BGM 100, USB-430 and a knife jig. Less expensive than a T2, much faster, much more versatile.
First of all I'm glad you downsized the original "knife sharpening business" to a "knife only side job sharpener".
However the T2 is still the same size and price as in the original post, with the same limitations (constant angle only/pivoting only). So as mentioned in the firestorm (apparently) post, you might want to restrict it further to a "knife only side job sharpener whose customers don't care about bevel looks". I don't think you dishonored a sacred cow : if anything you worshipped - maybe a tad too enthusiastically - an otherwise perfectly fine goat.
As for food processor blades me says if you can hone them freehand on a T2, you can sharpen them freehand on a T-8. Food processor blades don't need sub-100 BESS sharpness anyway given their intended use, so... As for rotary blades I believe the 80-140 mm diameter range offered is quite restricted (my ham slicers are 200 and 250 mm, and they're on the small side of slicers... most slicers I know of have built-in sharpeners anyway).
If I were to become a "knife only side job sharpener", I'd rather go with a variable-speed belt sander, a coarse-to-ultrafine-grit set of belts and a leather belt, a BGM 100, USB-430 and a knife jig. Less expensive than a T2, much faster, much more versatile.
#4
Knife Sharpening / Re: ceramic knives with the S ...
Last post by cbwx34 - Today at 03:44:19 PMQuote from: Ken S on Today at 04:55:10 AMThis surprised me. Thoughts?
https://youtu.be/u1mMoXjHWcQ?si=gAGpWFrQJulJnGBt
Ken
I'll give it a little credibility...
I have a cheap KitchenAid ceramic knife, so I gave it a shot. I graded the stone fine, wiped out the trough, then put in some fresh water. After a dozen or so passes per side, I checked the water...
You cannot view this attachment.
... and there was a little improvement in sharpness, although nothing spectacular. (The only way I've seen a real improvement in sharpness on a similar knife was with a diamond belt on a Worksharp.) Thinking about it, I probably should try a bit of honing... even though a burr isn't created, it might help refine the edge.
As mentioned above, I'm sure quality plays a part.
#5
Tormek T-1 and T-2 / revisiting a firestorm
Last post by Ken S - Today at 03:16:30 PMI inadvertantly caused a firestorm when I posted my idea that I thought a knife only side job sharpener might be better served with a T2 instead of a T4 or T8 as his main machine. Without any evil intentions, I apparently dishonored a sacred cow.
I respect the critical replies. They are based on good, solid Tormek experience. However; I don't always agree with them. A primary criticism was that the T2 can only sharpen kitchen knives. (To be fair, as a specialty machine, it is specifically designed for chefs to maintain their knives.) As an old hand with sharpening chisels and plane irons going back to oilstones, fine tooth mill files, and sandpaper on glass, I am quite sure I could sharpen chisels and plane irons with my T2. I freely admit that the T2 is no match for a T4 or T8 with these tools. How often do chefs sharpen woodworking tools?
Most youtube videos show a knife being thoroughly abused before being sharpened. Although the T2 survives this cruel and unusual punishment, how often do we see a good chef actually abuse his knives, the tools of his trade, like this? Yes, the T2 is really designed for knives to be regularly maintained. Why would a top professional want it otherwise?
"Only knives"? Not so. The two Tormek videos demonstrate sharpening other tools which are part of every kitchen such as food processor blades and rotary blades. Especially with food processor blades, I don't know of any other jig controlled method of sharpening these.
The more recent video (Johan and Hugo) includes some things not in the first video. The wheels used originally used were DWF, as opposed to the more recent DF with side diamonds. I reduced a bolster with my DWF, although the newer DF does this more conveniently using the side of the wheel. The newer video also shows some user modifications to expand the range of the jig.
I believe through field use the T2 is evolving into an even more useful machine. I leave it to the reader to decide if he wants to include it in his sharpening kit.
Ken
I respect the critical replies. They are based on good, solid Tormek experience. However; I don't always agree with them. A primary criticism was that the T2 can only sharpen kitchen knives. (To be fair, as a specialty machine, it is specifically designed for chefs to maintain their knives.) As an old hand with sharpening chisels and plane irons going back to oilstones, fine tooth mill files, and sandpaper on glass, I am quite sure I could sharpen chisels and plane irons with my T2. I freely admit that the T2 is no match for a T4 or T8 with these tools. How often do chefs sharpen woodworking tools?
Most youtube videos show a knife being thoroughly abused before being sharpened. Although the T2 survives this cruel and unusual punishment, how often do we see a good chef actually abuse his knives, the tools of his trade, like this? Yes, the T2 is really designed for knives to be regularly maintained. Why would a top professional want it otherwise?
"Only knives"? Not so. The two Tormek videos demonstrate sharpening other tools which are part of every kitchen such as food processor blades and rotary blades. Especially with food processor blades, I don't know of any other jig controlled method of sharpening these.
The more recent video (Johan and Hugo) includes some things not in the first video. The wheels used originally used were DWF, as opposed to the more recent DF with side diamonds. I reduced a bolster with my DWF, although the newer DF does this more conveniently using the side of the wheel. The newer video also shows some user modifications to expand the range of the jig.
I believe through field use the T2 is evolving into an even more useful machine. I leave it to the reader to decide if he wants to include it in his sharpening kit.
Ken
#6
General Tormek Questions / Re: Goniostat for the Tormek
Last post by RichColvin - Today at 01:16:05 PMThis design allows for use of the side of the grinding stone, but certain angles would not be cut using that approach. For example, the single point cutters used on metal lathes have a cutting edge angle along with a rake angle.
#7
Knife Sharpening / Re: ceramic knives with the S ...
Last post by tgbto - Today at 11:13:57 AMA little info about the knife would help.
The edge looks kinda shiny which is odd for a ceramic blade, but I lack details and might be completely mistaken.
Also, my experience with those hard blades is that they will chip on a very tiny scale instead of being sharpened. So it might be that tiny shocks against the SG might somehow grind the edge, but again, that edge looks very refined to me. I am yet so see that kind of polishing even on a stock ceramic knife.
On the other hand, I have a supposedly "tungsten carbide" knife, that I can sharpen on the SG because it actually consists in microscopic tungsten carbides embedded in a soft matrix. The matrix gets abraded, not the carbides. Maybe some ceramic knives are made in a similar fashion.
The edge looks kinda shiny which is odd for a ceramic blade, but I lack details and might be completely mistaken.
Also, my experience with those hard blades is that they will chip on a very tiny scale instead of being sharpened. So it might be that tiny shocks against the SG might somehow grind the edge, but again, that edge looks very refined to me. I am yet so see that kind of polishing even on a stock ceramic knife.
On the other hand, I have a supposedly "tungsten carbide" knife, that I can sharpen on the SG because it actually consists in microscopic tungsten carbides embedded in a soft matrix. The matrix gets abraded, not the carbides. Maybe some ceramic knives are made in a similar fashion.
#8
General Tormek Questions / Re: Goniostat for the Tormek
Last post by Rimu - Today at 09:38:52 AMVery cool idea. I look forward to watching it develop.
Would some of this not benefit from using the side of the wheel for a completely flat grind?
Would some of this not benefit from using the side of the wheel for a completely flat grind?
#9
Knife Sharpening / Re: ceramic knives with the S ...
Last post by John Hancock Sr - Today at 06:52:25 AMBaz is great. Love his vids. He is across town from me.
This surprises me as well. Nice to know though. Thinking about it, it will depend on the ceramic and its hardness. No doubt like steel, they will vary in hardness depending on composition.
This surprises me as well. Nice to know though. Thinking about it, it will depend on the ceramic and its hardness. No doubt like steel, they will vary in hardness depending on composition.
#10