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Has anyone tried sharpening a meat slicer blade? The blade on my slicer is about 9 inches in diameter with about a 1" center hole. The edge is angled from one side only. I think the T3 should be able to do this but I'm wondering about a fixture and blade rotation during sharpening/honing.

If I need to make a fixture, would I grind/hone this round blade on the diameter or the tangent?

Got my T-3 and have been teaching myself the "feel" and consistency of motion.

My first impressions are:
1 The plastic housing seems quite durable. The raising and lowering of the tool rest does not approach the smoothness of the T-7.

2 The angle gage has magnets to stick to the t-7. I think Tormek should add some rivets or a metal strip for the plastic t-3.

3 Grind quality seems on a par with the t-7. Don't take my word for this - I'm a brand new user.

All in all I am very pleased with my purchase. Granted I saved some money and cannot expect a t-7 for the t-3 price. I am not a heavy duty user; merely a basement hobbyist with some hand tool to sharpen so I think this is fine for me.

Is there a rule of thumb for picking the knife jig over the long knife jig? Is it a length constraint or flex?

After a couple years wishing for a Tormek, I finally ordered a T-3 at IWF. Can't wait to get it and see how it improves my tools.

I do have one question: Does the smaller wheel diameter change the true angle of grind. I hope that's an accurate terminology; otherwise, does the sharper radius affect the cutting edge.