Messages

Ken, I think once you start sharpening your kitchen knives to 12° and honing around 13.5° you may change your mind on what is sharp enough. I too made this change on kost of my my personal knives some time ago.

Trimming a large piece of meat in preparation for the smoker or slicing vegetables is a real joy. Pay careful attention to safety best practices. Last Fall I cut a finger quite badly while trimming a large pork butt for pulled pork. I did not feel the cut but saw blood. You can also impress family and friends by s;icing tomatoes and grapes one  handed. I do recommend keeping a meat cleaver or heavy kitchen knife sharpened to 20° + for times when you need to chop bone.

John
do you man 12 on each side or 12 in total?
Thx
Ernst

After weeks of practice I managed to get my first really sharp knife. A Japanese Sushi knife which I was grinding with the normal stone 12° and after that on the Japanese Waterston with 12.5° Bess 100 
Usually I reach only best case  200. Sometimes only 300-400- so it must be the steel.
In my first knifes I had issues sharpening the tips so I sharpened the kitchen knifes from neighbors to learn it.
I am still not perfect, but getting better.

Part 2 on axes and scissors in German is coming on May 7th at 3:30 pm CET

https://www.youtube.com/watch?v=gBa8VIbyUVc

Rich,
I am talking about smaller blades of ca 6 inch.

Regards
Ernst

is there a way to grind the round plates of cutting machines for ham on a Torkmek?

Regards
Ernst

I would be most appreciative if one of our German speaking members would post a translation of the diamond wheel part.

I look forward to watching the Swedish and French language versions of the classes. I believe the most comprehensive class will the the combination of all

Ken

Translation: Diamond wheels for T4:
There is something coming. We won't lean ourselves too much out of the window, but this is coming"

This is the link. Only a few manufacturers included:

https://www.tormek.com/media/3018720/tormek-knife-sharpening-angles-manufacturer-s-recommendations.pdf

For the German speakers here:
Tormek held a live sharpening class similar to the one before (in English) today in German.
Actually one of these guys is a German native and his explanations were excellent.

They answered all questions  asked (and those were different from the English lesson) and also mentioned that diamond wheels for the T4 will be released.
Also the  sharpening of concave knifes was demonstrated.
There will be also a link to a database of grinding angles of different knifes manufacturer's added later in the comments.

Here is the link:
https://www.youtube.com/watch?v=tRaC2aUhH4E&feature=em-lbrm

 I am glad that I returned it. The Goniometer Master is a real game changer. I like especially the magnetic holder which makes it simple to use

Finally I use the fine diamond stone from my old Lansky. That works very well.

Hi Kevin,
I am new as well. What helped me a lot was the Tormek lesson held about a week ago.

https://www.youtube.com/watch?v=R2ifZQOJA7k

Cheers
Ernst

found it 
it is Part Number 71

after I got my T4 I sharpened several knifes and found it very useful to revisit the video again and again

Hi,
I found this wave washer on my workbench. Does it belong to my T4?
If so where is it from?

Ernst

Hi,
it takes me quite some time to build a bevel on a destroyed blade, even if I use a higher angle to start.
Does it make sense to use a DWC-200 on a T4 for that purpose?
In that case, can I use it with or without water?

Ernst