Quote from: Ken S on July 30, 2015, 02:00:48 AM
On the other end of the spectrum we have members like Steve Bottorff. Steve has run a very busy farmer's market sharpening service for many years. Sharpening over a hundred knives during a Saturday morning, plus scissors and garden tools is typical for Steve's business. Steve uses the Tormek as a key component of his business, however, with that much sharpening to do in a short amount of time, the pedestrian Tormek technique will not handle the load in a profitable business manner.
In the middle we have members typified by our fairly new member, Bob. Bob has started a specialized knife sharpening business in his area dealing with restaruants. At this stage, a typical Saturday might involve sixteen knives, and Bob hopes to grow the business. Bob is at the stage where an efficient Tormek technique is profitable for his business. The Bobs of the forum are one of the target groups for this discussion. For the beginning businesses like Bob's, the main benefit is efficiency. If a more efficient technique allows Bob to sharpen more knives on a Saturday, while still maintaining his very high standards, the business will be more profitable and have a better chance of growing.These techniques are not for cutting corners. They are for delivering a high standard of quality in a more efficient manner.
I don't know if the 90 RPM Tormek can ever compete with 3450 RPM machines purely on speed. However, the jigged water cooled grinding of the Tormek has other advantages no high speed grinder has. If we can cut down the redundant set up time to improve the speed of operation of the Tormek, the Tormek person will be able to function competitively in more professional areas. The Tormek by itself may never be able to match the speed of a hybrid technique with several machines at a farmer's market. I do believe a more efficient technique will make more business opportunities competitive for the Tormek only or principally Tormek sharpener. I believe discussion on this forum can promote that goal and that we will all benefit from it.
Ken
Actually, from what I read of Bob's posts, I think he is more of a specialized (requiring other equipment), then Steve Bottorff's.
I'd love to see how well Steve's video covers serrated knives; and that would benefit Bob. But some stuff I read Bob say, either tends to be sharpened on the machine (slicer blades), or would have to be done free hand, in which case I would LOVE to see video's on that. (things like a Hobart S blade or any of their other specialized meat grinding equipment)