Messages

Ken,
thank you very much for answer.Regarding lenght of bar,I was in the limits of its size,but I had only couple mm in reserve.Working with such long knife with my setup was not comfy.Bevel was not good,on heel it was like 14 maybe less, and then it got various degrees on the blade lenght.Other problem was that bevels were not same on each size.I sharpened the knife now best I could, it is very sharp and has very good apex-I was able to peel layers from paper sheet surface.
I will read here further threads, I though I know enough, but it is now true:)

Jan,
thank you very much,I appreciate that you spend time on this. I had knife in the same position prior I wrote here, it just looked to me not right.But now when I saw that you had it in the same position I feel much more sure to use your template also for longer knives.

thank you.Idid not write it clear,sorry.I meant some tip for lift handle movemenet:)But I will check forum in more details,it has to be discussed already:)

thank you for answer.It is very helpful.

I lift the handle. When I did pivot move, i was getting not equal bevel on the tip. Is there some hint for this kind of sharpening method movement?

Thank you for reply. No there is not much curve on it. Thing is that it was sharpened previously by different sharpener and I wanted to create as regular bevel as possible- because when it came to me, it did not have it.So this is why Im asking for some way how to make it.
I asked about the way how Ken measured data because he mentioned he took it from his 3 standard knives, and I think that Global 16 is bigger than standard kitchen knife:-)

BTW.Why not to use "imaginary line" ? Many thanks for help.

Tomas

hi Ken,
how exactly did you measure please? I have very long knife to sharpen - more than 30cm and I would probably need to adapt Jan's template. Many thanks.

Jan,

Thank you for posting this useful visual aid.

I came up with the 139mm length by noting the minimum and maximum distances with my three most commonly used kitchen knives, paring (with Tormek small knife tool in knife jig); slicer; and chef's knife. 139mm was around midpoint of the common part of the range, and allowed some room for grinding wheel diameter wear.

I would encourage all of you to do these measurements for yourselves. It takes only a very few minutes, and will deepen your understanding of the process.

Jan, I will print your drawing and incorporate it into my knife sharpening.  Good work.

Ken

ok, so I should probably come back to imaginary line between point and heel of blade and set jig cca in the middle, plus take into consideration shape of blade.Or maybe I would experiment a bit with putting those 2 vertical lines more to right?Im sure there is math behind it and maybe you you are going to tell me right away it is nonsense:)

thank you Jan.I did it yesterday, but it looked to me little strange setup. You know, like 70% of blade length was behind the jig-45. It look not very proportional. I did not wanted to tested it on wheel, as that knife costs too much:-)

hello,
I tried it on standard long knife, it is working perfectly.But then I got to sharpen knife with 30 blade -Global Chef knife G-16.But to have point of knife (:-) ) on the arc jig would has to be almost on the end of blade.
What is solution for long knives please?Should I just move those 2 vertical lines more to right?

Many thanks Jan for all your contribution, you are helping people a lot.

Tomas