Hello all. New member Dennis here.
Please forgive me if this subject has been covered. I tried the search function with no success.
I currently sharpen my knives using a set of Japanese water stones, 400 grit, 1000 grit, and 3000 grit, followed by stropping on leather using a 2.5 micron and a 0.5 micron paste on the strops. I am striving for a consistent 15
I am reasonably satisfied with my current process, but it is time consuming and I am struggling to maintain consistent angles, hence my decision to buy a Tormek.
I am about to buy a used T-3 and set it up to sharpen my kitchen knives for a start.
Can I get the same quality of edge using the SG-200 stone and stock honing wheel? Or should I start looking for a finer stone on which to finish my knives? If so, what stone(s) would you recommend and why?
Thanks in advance for any advice you can provide.
Dennis
Welcome to the forum, Dennis.
If you watch the Tormek youtube video classes, you will notice that the Tormek instructors prefer the SG wheel for sharpening kitchen knives. The SG can vary the grit when used with the stone grader. The T3 you are planning to purchase probably comes with a stone grader. If not, they are easily purchased separately. You shouldn't need any other grinding wheels for sharpening kitchen knives.
I recommend that you watch the Tormek online class videos, especially the first one. Although they generally demonstrate with the T8, the information applies equally to all models, including the T3.
Keep us posted.
Ken