Messages

Jeff,

Now that it's summer, when can we expect the video on sharpenig planer/jointer knives?

The Fat Chef

PS: Remember to conact me when you come to the Bay Area for the San Mateo Show.

As a professional chef at a major culinary school, the other chefs now come to me to sharpen their knives, including the butchery instructor. Every one of the chefs had said that no one could do a better job then they could do themselves (Chef's are known for having big egos) . In over thirty years of being in the business, these are the sharpest my knives have ever been with the exception of an old Italian who I am sorry to say is no longer with us. I tried many different systems and people who sharpen knives since the old Italian has passed away; none have come close to the Tormek.

By the way, if you don't have a Tormek I recommend buying from Jeff

Yes I have used the Tormek to sharpen Chinese style cleavers but not the French cleaver. No problem getting the hang of it. I was able eo master Simatars from 6 inches to 12 inches. Took a little learning on gettin the curved point (somewaht like but smaller then the French cleaver) but I got it down.

I used the knife jig most of the way, I did the points free hand and it is difficult to see were I stopped using the jig.

When I was done, I was thinking to myself that I would   challange Jeff to a contest (sic) or at least help him demonstrate at his next show in Northern California.

The Fat CHef
(never trust a skinny chef)

I am a newbie and I too was having problems with evenness and square of my hand chisels. I spoke to Jeff and he gave me a very simple solution. Make sure that you don't over tighten the thumb screw on the jig. Now all is fine and quick.

Also, Jeff gave me a bit of advise for new owners. Wax your machine using car wax.

I've had the machine for 10 days and have resharpened all of my knives (I am a professional chef) in a matter of minutes for each.

(never trust a skinny chef)