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Thanks for all the reply and advice. Appreciated. I shopped around and I went ahead and purchased the wm200 and sp650 and us105 and the svm45. Parts will get here next year. I have also let the 2000 run and runs great. Now if I just can find the water trough that I bought years ago. Not sure where I put it.
I watched some youtube videos and it does not look too complicated. Thanks again for all the advice. Happy Holidays to all.

Chris

Hi,

Thanks for the reply. Work has been very busy I had not had time to reply.
Thanks for the input.

I did find some pics and some notes from 2013 I believe so I bought the Tormek 2000 like 4 years ago.
Forward to today and I looked to buy WM200 and SP650 and US105 and SVM45. I priced all of them on the bay and they all came to $144. So I called the place, they had all in stock. I asked if I can have a discount since I am buying 4 different things. They said no way Tormek is not letting them discount anything. Well at this point that will make it even a more costly investment. I dont know if I should be going this route. I looked at current models and it looks like warranty is 7 years. Not sure the 2000 model that I have how long the warranty was when it was sold. I do not even have a receipt if needed. Is the 2000 model reliable ? the motor in it ?

Not sure what to do at this point. I had for many years dealt with companies which are strict on parts, warranty, 3rd  and so on. I do not like it at all is their way or the highway.

What I am getting from this is that correct or good knife sharpening is expensive. I mean factory specs, correct angle, some kind of cooling of the blade, etc.
I am not referring to someone that gets they Dremel out or some other gimmick on youtube that people try to sharpen knives.
I am talking sharpen a knife like it should be. Unfortunately the waterstone did not work for me. That would have been least expensive.

I wonder how many millions of knives are thrown in the garbage every year, how many millions of $ are spent every year on gimmick sharpening devices, how many millions of knives are destroyed every year due to incorrect sharpening.

I have a general frustration with knife sharpening because one has to invest a lot of time and skill and $ into sharpening a simple tool that has been around for tens of thousands of years. Unfortunately there is nothing inexpensive, simple, easy to use, correct angle, cooling, does not destroy the blade, etc, that will work 100% of the time. If it is I would like to know.

How was knife sharpening done for tens of thousands of years before electricity ?

Maybe I got this all wrong, but I have tried different ways and always end up in the same place. Knife not sharp and spent too much on something that did not work for me.

Any ideas and input appreciated.
Btw I am in Atlanta, GA.

Hi,

Thank you very much for the reply. 
I did read the review on the T2. From what I gather I think I will have to skip the T2 for now. Again appreciated.

I have further questions. A little background first. I am just looking for "something" that can be sharpen a kitchen knife reasonably well. What I mean by that I have the Wusthof Classic kitchen knives. I live in US and typical Wusthof and Henckel type is what most people use. These are German type knives/steel. They do have a bolster so don't want to be using like a T2. I also have a MAC which is about 7.5 inches. This one was very sharp but got dull quickly.
I have over the years spent hundreds and hundreds of $ on all kinds of sharpening devices. Such as the ones that one has to pull. I probably have like 5 or 6 of these but after a few times they no longer work. I also had the Spyderco sharpening system and used that but it never sharpen anything. Ended up selling it.
I also had about a dozen King stones from like 200 to 2000 grit but that never worked also. The problem with these is that I keep sharpening with a guide or without and trying to sharpen the German knives.  After 10 to 15 minutes they never sharpen. No matter what I did I can never get the german steel on a japan waterstone. I kept the angle rotate watched bunch of videos on youtube but nothing worked. Kept the stones in water for a day and they became too soft. Then I tried like 10 minutes which was better. But still will not sharpen. I still have some king waterstone.
I have also used some other sand belt that did not work either.


So few years ago a bought a Tormek 2000. I think I paid $300 or so. I also bought for it the water thing I paid $28 for it. I have then used it on two Wusthof knives free hand  but it took too much material and the blade now has wave like pattern. It did sharpen somewhat but was still not right. After that Tormek has been sitting in the garage for the past 3 years or so.

I recently helped a friend cut some meat and all my Wusthof and Henckel, which btw were expensive are dull. Cant really cut with them. So I went back to my Tormek 2000.
To my surprise when I bought it used it did not come with the US105. Also I would need the jig for the knife sharpening. So that would be about $80 or so for both.
That would make it a almost $400 investment. The worry I have is that the wheel is 200 or so grit. Not sure how sharp that would make a knife. I am not looking for perfection just to be able to have a sharp knife for cooking, nothing fancy. If it last a month or two and have to do it again I am ok with that.
Now I know there is some grading wheel that will make it up to 1000 or so but I am not going to that length.
What I am asking is if with just the standard Tormek 2000 wheel and with the US105 that I need to get and also the knife jig that I need to get will I get a reasonably sharp knife that can cut meat, vegetables, etc for say a month or two ? I do not care about the finish or scratched or any of that. I just need it to cut meat and vegetables reasonably well, thats all. 
Any input appreciated.

Hi,

First posting here

I am curious/interested in the new Tormek T2. I am strictly looking to sharpen kitchen knives at my own house. Just regular kitchen knives say 3 to 4 inches to 8 inches.

This will be for my own house, own kitchen, not in a restaurant. Since this is a single purpose tool how long will the diamond wheel last ? is it 100 uses more or less ? I am guessing since that is its only purpose that it was tested or there is some idea how many knives or how many times the diamond wheel can be used before need to be replaced ?
Thanks for the input.