Messages

As per the Tormek instruction book I always replace my sg-250 wheel when the stone gets to about 200mm. Over the years I have accumulated a lot of stones in this category.
Occasionally, I will fit one on my Tormek to sharpen a large cleaver or double axe. Other than that I have not found any other suitable use for them. Considering the cost of these wheels I was hoping to hear some ideas of how to use them beyond the Tormek recommended wheel life. Thanks for your input.

I use wheels down to a smaller diameter. If you have a lot of 200mm wheels I would but them from you!

Let me know.

No bur is a bit of a bummer. I grind both sides equal -- then judge sharpness by feel.

Many -- or most -- ceramic knives will have a nick or two, so after those are ground off the bevels have more than met already.

I sharpen ceramic on the Tormek -- works just fine. I go slower and gentler, and raise no burr, but otherwise it's all the same.

Yes -- I have thought about the Japanese Waterstone, just never did it yet.

Would I like it?

After this I will go read about it. Again.

You strop freehand on what?

I do take the honing wheel off -- but I use the honing wheel to hone, so honing wheel off, honing wheel on is too slow and tedious.

I use a Tormek for my business sharpening knives and garden tools. A SG-250 stone lasts me about three months -- give or take.

I have two Tormeks, and when my largest stone's diameter is so small that the knife hits the honing wheel, then I put a new wheel on. I then use the small wheel on the second machine for short knives, garden tools, and free hand grinding.

I use the small one until the diameter is so small that it will not reach the water trough.

Rinse and repeat.

I usually do a double bevel — 15% (each side) followed by a 20%

Suggestions for a more blunt angle? Perhaps a single 30% on each side?

From time to time I am asked to sharpen knives — but they request them 'not too sharp.' Some times the knives are for their adult children, once the guy's wife simply does not like a very sharp knife.

Is their a method or particular angle that I could do to sharpen a knife — but still keep these people happy?

Thanks!