Messages

If Im gonna sharpen a kitchen knife how do I align it in the jig.
From what Ive read the jig shall be in the center of the blade but shall I align it according to the neck or the cutting side?

Thanks för the welcome and the help.
Maybe I will do fine with the Tormek and the SP-650 and in the kitchen an IKEA Flaksa ceramic sharpener and a Fällkniven DC4 to sharpen my kitchen knifes?

I have a Tormek 1200, bought it new for some years ago but had some major accidents during my first knife sharping experience (I started out with my global knife and it didnt went that well  ) so since then my Tormek just been lying unused, until now.
Watched alot of videos and read how to sharpen knifes, so yesterday the Tormek came out and I tried to grind, this time with some better success, I even got the knife real sharp.
But from what I´ve read the stone on my 1200 has about 220 grit, and If I buy and use a Stone Grader SP-650 I can get it to 1000 grit.
But how often will I have to use the SP-650 to have the stone stay at 1000 grit?
Do I have to grade it everytime Im about to use it, or do I do this once and It stays in 1000 grit?

And, second.
What can I use in the kitchen to have the knife stay sharp? Arkansas stone or Ceramic sharpener? wich one is best?

Sincere
/Anders