Does one benefit from using this jig on longer stiff/thick blades over just using the KJ-45? I only have the 45 and am planning to do a lot of knives over 6" so I want to get the best possible result. It seems the 140 is mainly needed for long thin knives like filet knives from the marketing... am I missing something?
Hi,
I don't see any advantages for thick knives, whatever their length. Those are easily sharpened with the 45.
The 140 is for flexible AND high blades : a narrow blade will not protrude enough from the jig which will hit the stone before the blade does, at least for low angles.
Nick.
I have one of my grandfather's butcher knives which is very flexible and thin. It works wonders when sharp.
That knife is about 12" long, so the KJ-140 is really necessary for a proper sharpening.
I also find the KJ-140 really useful for sharpening long knives like fish filleting knives.
Quote from: Thy Will Be Done on October 17, 2022, 02:22:00 PM
Does one benefit from using this jig on longer stiff/thick blades over just using the KJ-45? I only have the 45 and am planning to do a lot of knives over 6" so I want to get the best possible result. It seems the 140 is mainly needed for long thin knives like filet knives from the marketing... am I missing something?
I'll second (third?) what was said above... if the knife isn't flexible, there's no real benefit to the wider jig. (I can't even remember the last time I used the wider jig.)
Tormek recommends using the narrower jig unless the blade flexes.