Messages

I find that ensuring that all three pins are firmly on the wheel and the bar is held as indicated in the Tormek videos I can get the angle spot on.

John, do you measure the sharpening angle you achieve to compare it to the KS-123 setting?

When I hear concerns about using the KS-123 due to it being less than needed accuracy, I wonder why the angle on the blade must be accurate to 0.1°.  In the sharpening I do for most things, if the angle is good to +/- 1 degree I am good.  What am I missing?

Nothing.

I think this is an example of going to the extreme without any clear delineation of the benifit. When Wootz proposed some new idea he backed it up with extensive testing and real world usage in meat packing plants. I believe only a miniscule number of users have the ability to measure the angle to this accuracy.

In addition I found that the newer machines with an adjustable troth tend to overflow easily if you set it closer to the wheel than needed. Follow Ken's advice and after saturation just a little water is needed.

For my customers I do 15dps. No one knows the difference between 15 and 20 and the edge lasts longer for them.

The Tormek system using water does not heat the blade being sharpened to a point where it will lose temper.

Not YouTubing. Not disappearing up my own or anyone else's. So what's the point of expensive sophisticated camera microscopes? Not needed for volume sharpening.

I already had a good macro setup including lighting, lens and focusing rails using my Nikon D750 DSLR. I used this for macro photography for a long time. I would not advocate buying this or any expensive camera kit if all you are going to do is view knife edges especially in any production setting. For my customers I do not use anything other than a Bausch & Lomb loupe to view the edge. Being able to minutely alter the focus point while taking multiple images then stacking them in Photoshop does yield superior results though.

Here is an interesting video on the family of inexpensive Chinese microscopes. I think he unfairly compares them to a digital camera system and lens that costs several thousand dollars. I own a DSLR with Macro lens and  lighting that I can tether to my computer using Adobe software. It works great but it is not practical for a person sharpening multiple knives or trying to run a small business. If you make your money as a content creator it may be a different story.

I like to use a Bausch & Lomb loupe for edge inspection. Cutting a thermal receipt and feeling for resistance changes gives me a pretty good indication if I got the burr removed.

https://www.youtube.com/watch?v=_K8CtSgXREk

That is an interesting video.  I'd be interested in hearing why you think it was an unfair comparison.  I also own and use a DSLR/macro lens/lighting/tethering/focus stacking in post-processing tools. I agree it is not practical for someone doing "production" sharpening in real time, however, it could be quite useful for that same person examining edges/burrs during a process of figuring out effective deburring methods that would then get up into practice for the production sharpening process.  Even, so, I do not anticipate doing this, mainly because I have an adequate alternative, the Kingmas 60X hand microsope.  I also think the video reasonably and accurate demonstrates that the cheap USB cameras really do not deliver on their magnification claims. 

As mentioned in a prior post (above), way back, I explored high-end ($1000+) USB cameras that would do in-camera focus stacking, but still found them too fiddly and not worth it compared to the 60x hand microscope.  I also think the video acknowledges that the cheap USB cameras can be used, up to a point, to examine edges, but the much cheaper hand loupes are a more reasonable method.

The only thing I think is unfair about the video is comparing a microscope that is relatively inexpensive with the results you can achieve with a digital camera, macro lens and specialized software for image stacking. If he bought his camera and lighting setup for less than $1,500 I would be surprised. My macro lens alone was around $1K and my camera much more than that.

Here is an interesting video on the family of inexpensive Chinese microscopes. I think he unfairly compares them to a digital camera system and lens that costs several thousand dollars. I own a DSLR with Macro lens and  lighting that I can tether to my computer using Adobe software. It works great but it is not practical for a person sharpening multiple knives or trying to run a small business. If you make your money as a content creator it may be a different story.

I like to use a Bausch & Lomb loupe for edge inspection. Cutting a thermal receipt and feeling for resistance changes gives me a pretty good indication if I got the burr removed.

https://www.youtube.com/watch?v=_K8CtSgXREk

Looks like there may have been a surge of buyers as the smaller version is not available on Amazon.

It may be due to the steel used in some less expensive knives. These knives are extremely hard to sharpen to a fine edge; the burr essentially changes sides when you try and hone it.

This is discussed in this book "Knife Deburring book Science behind the lasting razor edge" by Dr. Vadim Kraichuk who is sadly deceased.

Another thing that can be an annoyance is if you overfill the reservoir by raising the mechanism when it has water in it. If you do this and water is displaced above the line it will overflow and make a mess. Raising the mechanism is only needed when the wheel has become smaller due to truing. 

With my knives I have found that with very little effort I can bring the edge back on knives that have declined a bit with use. I use a fine grit (2,000 and 3,000 on one rod) and light passes to bring the edge back. Like with a whetstone it took some practice to get the angle right each time, I also find that speed does not help so I take it slow and try and maintain low pressure.

I rarely see any damage on the edge from use and I individually hand wash and dry all my knives. With this practice I am able to significantly extend the time between trips to the Tormek.

Thanks Rich for the reminder.

Now that the ground is not frozen and we have the new Gardening Tool section I have a question.

What approximate angle do hoes and shovels require for best performance and resistance to denting the edge?

I can't imagine the loupe is an improvement over the 2 I have that are at least 45 years old from Bausch and Lomb. I do need the MB-102 but have not got around to buying it.