Messages

I loved the idea of the jig and bought an aluminum one and works well, but then I found a plastic version that I like even more since it is more self lubricating or slick since it is the plastic and works well. I bought mine from Amazon here in the U.S. Maybe these can be found elsewhere also?
https://www.amazon.com/gp/product/B0063KKTR0/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1#feature-bullets-btf

Thanks for the extra info to explain your science into the topic. I appreciate how much I am learning about this and am only a typical user of cutting blades and just getting into the sharpening science and I have had my Tormek for two years and was mostly for wood turning sharpening. My knives are getting sharper and sharper now thanks to the info here and your book and extra equipment that I purchased to get better. I am now broke in my retirement, but my knives are sharper. lol

Could it simply be that the cutting board is continuing to remove a micro burr and it would not matter where on the board it is performed each time, that the board is helping to keep that micro board removed each pass? Just wondering.

PayPal good in Texas. Isn't Texas a Country of itself?

Wondering if anyone has ever seen or considered making an extended water tray/pan to allow lowering the pan but not having to remove the pan from the Tormek to change out different wheels. Seems a wider expanded pan would allow changing the wheels without a balancing act of removing the tray/pan each time.

Email sent.... I am interested also.

I truly appreciate the answers. I never even knew there was a polishing steel and only knew of a grooved steel.

After trolling this forum, which has made me strive for so much more, I have invested in the fine and extra fine diamond wheels for my T8 and also the Japanese Water Stone. That as well as the FVM setup with the hard copy book and the Kindle version of the book as well as a PT-50 Bess tester. My knives are improving each time I sharpen using all this fortune I have spent for personal use. I cannot stand not striving for perfection, so I tend to go out on a limb.

I however have used a kitchen steel in my kitchen for maintaining my knives for use but never tested yet to use a steel properly. I have Youtubed videos showing how to use one of the steels and have seen some of the pros do it different ways. I have seen most that pull  the knife with cutting towards the stone and a few that use the steel in a cutting motion away from the point such as using the leather strop wheel. I wonder if either way if really better or is using a steel not the best method in keeping the knife maintained between sharpening? I have to work harder and harder on using a steel in maintaining my angles, so testing is not as accurate depending on my angle when using a steel.

No matter however, I am really learning a lot, thanks to many here and the fortune I have spent striving for perfection. Now getting there is more on me rather than limited equipment.

I too recently ordered the FVB and was surprised to find a hard copy of the book included. I had just purchased a copy also on Amazon for the Kindle version and got the hard copy as a surprise.
Thank You and am working to improve my sharpening skills. I purchased the BESS scale also to help closer monitor how I am performing in improvement.