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Messages - WolfY

#61
Knife Sharpening / Re: Knife jig à la T2
January 18, 2017, 04:18:53 AM
Very nice Jan. Following this nice Idea. Hope Tormek will produce a Jig inspired from your idea.
#62
Knife Sharpening / Re: Japanese Knives
January 18, 2017, 03:56:32 AM
Quote from: Ken S on January 12, 2017, 11:44:51 AM
WolfY,

I did not realize that "waterstone" and "Tormek" were Hebrew words; I thought they were Amish, as is "router bit". :)

Ken, glad you enjoyed the VDO and got some nice memo's out of it too.
"waterstone" and other words you recognise btw the Hebrew are typically foreign words mixed in the daily spoken language as it is easier and more natural to describe with them what you are trying to say. There are Hebrew words for almost everything but don't sit right when used. Add to that that the guys Hebrew is quite poor although he he has been in Israel over 20 years. His mother language is Russian, so parts of his presentation in the VDO was quit funny language wise. :)
#63
Knife Sharpening / Re: Japanese Knives
January 11, 2017, 08:56:16 AM
I don't know if the link will work but it's from a food and beverage show in Israel last month.
I was filmed just as I was sharpening a one sided beveled Japanese knife.
https://www.facebook.com/Zeev.Schuster/videos/1342429392467799/?hc_ref=PAGES_TIMELINE
If it doesn't work try copy paste. Se from min.2. And sorry it is in Hebrew :)
#64
Knife Sharpening / Re: Japanese Knives
January 11, 2017, 08:45:31 AM
One sided sharpened sashimi knife is just fine to sharpen with Tormek. I have done several.
Most difficult are the ones that are made of very hard SS, so I use the SB wheel which I use more than the SG now a days.

As for serrated knives I do half way and sharpen a straight line instead of the rounded tip and tell the owner that it can be done once and sometimes twice. It get incredibly sharp and dangerous.
But after it become dull he has to decide whether to straighten it and make it regular chefs knife or to reshape and profile with serration again. As I don't do it myself I either send to a colleague that have the right tools for it or I ask to pay him a visit.
Just yesterday I got 2 serrated knifes that was broken  and they asked what to do. I recommended reshaping and sharpening half way. Then later to decide what they want to do with the knifes.
unfortunately I forgot to picture the knives before reshaping the front. Was late at night.
#65
Thanks Ken,

This is very interesting and informative.

If the wheel is 1 1/2" are you using spacers to compensate for the thickness to fit the shaft?

Have you thought of using the CBN wheels that are dedicated for the T-2? I know they are only 6".
Don't remember for sure the grits they have (300+600 I think) but remember they have 2 grits as standard.

Happy New Year to all.
#66
Thanks Ken and all the rest for your New Year greetings and for the educational, inspirational and informative year of thoughts sharing.

Wish you all best for the year 2017 to come.

WolfY
#67
Hand Tool Woodworking / Re: SE-77 and bench planes
December 26, 2016, 03:10:04 AM
Being focused on knife sharpening to 99% I have very little experience and knowledge of the use of the SE-77 and the other woodworker's jigs.
Is there any good VDO that shows and explains all the benefits and how to get the maximum of the SE-77?
#68
Knife Sharpening / Re: Sharpening Fissler Chef's Knife
December 15, 2016, 11:38:36 PM
Quote from: Jan on December 11, 2016, 05:10:06 PM
Based on the BSSA (British Stainless Steel Association) data X50CrMoV15 is a high hardness martensitic stainless steel with approximate composition – 15% Cr, 0.7% Mo, 0.15% V, 0.50% C.

Jan

Just today I sharpened a knife from a unknown Israeli brand that turned out to be a small local manufacturer that made a small series of knifes with this blade metal that they imported from Germany. As sharpener I notices the hardness and stiffness of the knife and liked it very much. It's characters reminder me of the Victorinox Fibros and some F-Dick knives. I don't know how it is on a long run comparison but it feels that it is as good as the mentioned knives. Will see it next time the client (new client) will need sharpening.
#69
General Tormek Questions / Re: tormek T2
December 15, 2016, 11:28:27 PM
Quote from: Ken S on November 19, 2016, 11:43:25 AM

Bob, I think the T2 should really be compared with the T4. They share the same wheel diameter, motor, and almost the same housing. I also think we should consider the target market end user for the T2. Since you already own a T7, you should also compare the T2 and the T7.


I think it is wrong to compare the T2 to the others. Although it shares the same motor and body design it is totally different and aims to different users.


My question is if we examine two identical, freshly sharpened knives (for this example, let's assume both were sharpened by you, an experienced sharpener); is either knife sharper? and are the sharpening times comparable?


The little experience I had with the T2 few knifes at a restaurant in Sweden late at night :) was described on my post 1/2 yr ago.
I could not compare to a sharpening with the SG wheel but I feel that with the SG you can get better edge. Also as a professional sharpener it is limited to work with it.

Looking to get a T2 it has to be clear IMHO that it is good for restaurants, catering and alike businesses. It is aimed to ppl who wants a sharp knife to work with and don't care about grit, metal, angles etc... Sharp working knife NOW.
This users can start the morning with couple of minutes of putting their knifes in the machine knowing the are happy with ?? setting of angle and start their business with sharpened knife and enjoy their cuttings all day. Lots of businesses would pay higher price for this peace of mind.


My wooden knife block has a slot for a pair of kitchen scissors. When your customer requests that you sharpen his scissors, I do not think the T2 will handle this request. I don't know if the T2 can handle cleavers or unusual edges such as birdseye paring knives.

No cleavers on T2 as I understand. Definitely not with the knife jig. Maybe by freehand.

Paring knife yes but not the inner curve near the handle which is a post by it's own. (if really needed or not).


I am far from being a knife expert. I remember reading about one brand of very expensive knives which require a diamond wheel to sharpen efficiently. I do not think you will find these knives in most restaurants. The question is would a diamond wheel work any more efficiently with the knives you encounter than an SG, SB, or CBN?


Haven't tried the CBN on T-8 with water yet so I can't compare but I use frequently the SB and it takes all knifes and ceramics too with elegant.
I believe the recommendation from the "expensive" brand did the recommendation without knowing about Tormek SB and with some interests too.


That was my 2 cents for today.
#70
Bad news.
Checking with Tormek, last US400 that they had in stock was sold out a month ago and no new production is in plans.

If you really need this either get the last you can find on the market (maybe even used once) or...
manufacture yourself.
An idea is to get a round SS rod and glue it on top of the US-105.
#71
Adding to much oil is easily done as the leather soaks it up easy. Much better to under oil then to over oil. Tormek recommend 3/4 of the enclosed tube for the T-8 and I would use 1/3. Always easy to add lated if you feel you need.
#72
Yes I did a round knife used on kebab cutter. Used drill with parts of SVD-185 and a bolt through it. Got good result but don't like this job to do :)
#73
Nice creativity of you Woots and of Oleg. Love it.
#74
Quote from: wootz on October 31, 2016, 03:06:08 AM
Will share impressions in a month or two.

Looking forward to it.
#75
I don't know the prices compared to Tormek and I have the privilege ;D and obligation  ;) to use Tormek original products 8). I'm just picking from the shelf  ;D

You are right about the importance of sharpening in clean environment. No client or fun sharpening is worth destruction of our health or safety. So water or other arrangements are crucial.

I used the SB same way I did with the SG. As for pressure I think it depends on so many factors that I can't recommend except for starting with only your hand weight pressure and feel the steel reaction.

I believe after some more usage of the SB I will have more conclusions. Will post them of course. But as for now, I will leave it on the machine and use as much as possible. Loved it.

Rem, when saying " I had been trying to sharpen a basic, large kitchen knife all weekend and it just wouldn't do it.", what do you mean? How do you test and why aren't you satisfied with the results or lack of results?
SG stone will sharpen all kitchen knives with ease. Even VG10 and van/moly. I even sharpened D2 and CPM390 on it.

Maybe your sharpening or honing was not complete? Sometime the knife feels sharp and ppl stop sharpening although another pass will make the burr come up and knife will be ready for honing. Some time there is a tiny micro burr left and it makes the knife "dull". Check those situations.

P.S I would buy the SB and sharpen all the bikers D2 and a like knives in order to finance the SB ;)

WolfY